At 23, Chase Glick was 350 pounds and type 2 diabetic. His doctors warned him he was moments from a cardiac event. His father had survived five heart bypasses. The pattern was set, and it was about to take him.

After graduation, Chase moved to New York. The first 100 pounds came from keto and walking the city. The final 50 came from training. He quit drinking entirely during the rebuild — there was no version of alcohol on the shelf that fit the person he was becoming.

Every option was a compromise. Full-sugar cocktails. Flavorless plain spirits. Or staying home. The compromise wasn't a market opportunity — it was an experience of being failed by an entire category that had ignored people like him for a decade.

Two years of formulation. Eight proprietary recipes. Allulose — a plant-derived sweetener naturally found in figs, raisins, and kiwis — that behaves like sugar without the glycemic impact. The first U.S. spirits brand to commercialize it. Zero sugar. Plant-based sweetened. Full proof. Real flavor. The vodka and cocktails the alcohol aisle should have made a decade ago.