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Archive for August, 2012

More Than Just Soda: Why Design Matters to DRY

Wednesday, August 29th, 2012

Meeting the parents. The big interview. Your first date.

Regardless of context, first impressions matter.

We aim to make your first sip of DRY as perfect, natural and unique of an experience as possible. DRY’s primary focus from day one has been creating an all natural, less sweet, better for you soda that challenges the way you think about what you drink. From working closely with chefs to come up with the culinary flavors to finding the best way to extract the natural flavors directly from fruits, flowers and herbs, every granular detail of what goes into DRY has been critically thought through and refined to put out a product that we can be proud to have on the shelves and that you can be proud to call your own.

However, there’s a lot that comes before that first sip; a first impression before that first impression. Design and aesthetic mean so much to how we assign value and meaning to things in our world, so it is important for the visual side of DRY — that true first impression — to reflect the high quality ingredients and processes that we put into each bottle. We want you to feel genuinely good about choosing DRY on the inside and the outside, so from day one, design has been a crucial aspect of DRY as a product and holistically as a company.

Another way in which we prioritize the same high design standard at DRY is the aesthetic of our headquarters in Seattle, WA as we intend visiting DRY at our HQ to be as pleasant and unique an experience as sipping on your favorite DRY flavor.

  • Color - The colors that compose DRY HQ are bright, vibrant and lively. The Blood Orange DRY-esque paint on the walls bring an energy to the room, complemented by natural wood grain. One of the best parts of our office is the beautiful modular carpet tile design by FLOR. They’ve done a tremendous job of giving DRY HQ a unique, colorful quirk that is entirely customizable. Check out their website to see if their well-designed, eco-friendly carpet solution might work well for you, or check out one of their Retail Locations on August 30th as we help celebrate local designers throughout the country at a series of special opening events.
  • Light – To fully bring out the vibrance of our colors, the front facade of DRY is composed of nearly-floor-to-ceiling windows to let in as much natural light as possible. There is nothing better than sitting down in the Tasting Room with the warming energy of sunlight hitting your back as you sip on flights of DRY.
  • Feel – Just as with your bottle of DRY Soda, the energy we hope you get from experiencing DRY HQ’s design is clean, open, simple, positive and inviting. We aim to make stepping out of Seattle’s historic Pioneer Square into DRY HQ a refreshing and welcoming experience.

In all, both in the product you’ve come to enjoy and the place from which it is made, we’ve designed DRY from the inside out to be a product you feel great being a part of.

Delicious State-ments | Colorado + Peaches

Monday, August 13th, 2012

Colorado Peaches

Peaches are believed to have originated in China where locals assigned them mystical attributes, claiming that the fruit brought luck and abundance to whoever consumed them. Many centuries and a few Spanish-exploration-trips-to-the-New-World later, Colorado has become well known – world renowned, in fact – for having arguably the best peaches on Earth.

It seems a self-fulfilling prophecy, then, that anybody biting into a fresh Colorado peach is extremely lucky to be enjoying such anabundance of juicy, rich flavor. Furthermore, Coloradoans are lucky to live in a state with such anabundance of amazing qualities, so it’s no wonder we’d choose peaches to represent The Centennial State.

Colorado peaches are truly one of nature’s candies, so adding them to any dish brings otherworldly deliciousness. Try the three Colorado peach recipes below from some of the state’s greatest food minds and see what new mile-high flavor heights your tastebuds can experience.

Local Colorado Peach Recipes

Western Slope Peach Clafouti | via Cooking on the Ranch (HIGHLANDS RANCH)

Peach and Heirloom Tomato Salad with Basil, Goat Cheese and Honey Lemon Vinaigrette | via Eat and Relish ({relish} – BOULDER)

Bourbon Peach Sorbet | via A Bolder Table (@ABolderTable – BOULDER)

For more local food connections such as this, follow DRY Soda on Twitter and Facebook

Delicious State-ments | California + Avocados

Thursday, August 2nd, 2012

California Avocados

It’s a little known (and completely untrue) fact that in 1968, when California’s official state nickname was being decided, the committee was in a dead lock between calling it The Golden State – due to the state’s Gold Rush history – or The Semi-Squishy-Creamy-Delicious-Green State – honoring the importance of avocados to the state. To finally settle this dispute, an avocado was halved and pulled apart, and the side with the pit favored The Golden State. After the committee enjoyed that decisive avocado in a bowl of communal, goodwill guacamole, the rest was history. With this, it’s very clear that the avocado is the perfect candidate to represent the great state of California.

California produces 90% of the United States’ avocado harvest, so next time you enjoy a bowl of creamy, chunky guacamole, point your praises toward the west coast. However, don’t pin the avocado as a one-trick pony; it can be enjoyed many ways besides guacamole alone. Try the three recipes below by some of California’s biggest foodies and let yourself fall in love with the avocado all over again.

Local California Avocado Recipes

Edamame and Toasted Coconut in Avocado | via Joy the Baker (@JoytheBaker – LOS ANGELES)

Chili-rubbed Salmon with Cilantro Avocado Salsa | via Matt Bites (@MattArmendariz – LOS ANGELES)

A Twist on Guacamole | via 101 Cookbooks (@101Cookbooks – SAN FRANCISCO)

For more local food connections such as this, follow DRY Soda on Twitter and Facebook

Delicious State-ments | Oregon + Hazelnuts

Wednesday, August 1st, 2012

Oregon Hazelnuts

When thinking of the perfect food to represent Oregon, we had to put down our jar of Nutella and really put some mind power behind it. After a little critical thought, the answer couldn’t be more clear or delicious: hazelnuts.

The state of Oregon produces 99% of the United States’ hazelnut yield and about half of this bounty is exported to the rest of the world. So in a word, Oregon hazelnuts are everywhere, but what does one do with them? Try these three delectable recipes, all from Oregonian chefs and foodies that know the state’s little brown gem best.

Local Oregon Hazelnut Recipes

Radicchio Salad with Parsley-Hazelnut Pesto | via Edible Portland – prepared by Jason French/Ben Meyer of Ned Ludd (@EdiblePortland – PORTLAND)

Hazelnut Praline Powder | via Food Shed (@FoodShed – PORTLAND)

Hazelnut Chocolate Chip Scones | via Angry Chicken (PORTLAND)

For more local food connections such as this, follow DRY Soda on Twitter and Facebook