Endless West Raises $60 Million To Expand Its Molecular Spirits Technology

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Endless West entered the food and beverage scenes which were opposite in 2018 with a flying machine, “molecular whiskey” made to taste such as aged whiskey while increasing sustainability without years in one barrel. Foodtech Startup achieves this achievement by breaking up drinks to the level of molecules and replicating what they find without the time or resources needed to make original products, often more expensive. Now, the endless west wants to work with spirit brands of all sizes, to help them reduce production costs while increasing sustainability. With $ 60 million in a new Series C fund announced Wednesday, it expanded production capabilities of 10x to 20x to do that.

“The original inspiration is very capable of archiving and sharing vintages and famous spirits,” said the founder of Alec Lee to Forbes. He and the future founder of Mardonn Chua have the skills to realize this. Both of them worked at Stem Cell Startup Extem and spent the night and weekend they worked on the development of biological blueprints that would allow them to re-copy the existing product, but also made its own from the start. Glyph, the first commercial product that emerged from their efforts, went on to win many awards. But these days, endless west focus more on building their ability to use this technology to work with other brands and spirit makers through research and manufacturing clothing, collectively empty.

“We build core technology that is not fundamental about wine or whiskey – or fundamental products itself,” Lee said. Blank Collective Appearance To Help Spirit Beginner Companies, Retailers and Global Manufacturers find ways to spend less money, creating more sustainable products or documenting digitally their offers. “Our hope and our belief is that in the end, it is important not how much we control the brand itself but how much they will take advantage of this approach and reap the advantages of accessibility, quality and sustainability.”

Round series C $ 60 million brings a total startup fund to $ 95 million. This latest round is the involvement of returns for James Stewart, partners at One Fund levels that work with funds managed by UBS O’Connor. While level one was the agnostic sector, Stewart told Forbes that he was personally interested in the Foodtech room and reached out west before B series after finding the company online and found his goal really interesting. He wrote a small check at the time, but doubled for Series C round because he felt the company judged himself to fellow Foodtech competitions. “What makes us excited about the company is that they have unique technology and this production process,” Stewart said. “In Foodtech, there are so many players who focus on the same guidebook, which has been made endlessly the new process.”

The way it works is that once a product is broken down into its molecules, brands or companies can evaluate materials and see how to change it based on other materials found in similar molecular makeup. Lee said wine makeup is a good example. “A wine grows slowly and requires a large amount of water and care – and frankly pesticides – often in drought-prone areas,” he said. “Molecules – molecules that you finally get in sugar and molecules are found in other plants that grow faster and grow more sustainably.” Other aspects have aged. Instead of aging whiskey, who need large amounts of water and produce less liquid than those starting with, Western West can instill wood molecules directly into the Spirit for faster and more sustainable ways to achieve the same results.