What´s the Func?
FuncBot makes healthy beverages through the use of botanicals and bacterial fermentation. It’s equal parts biotech, ethnobotany, and gastronomy.
No bullshit.
Ingredients
All ingredients are ethically and sustainably sourced. Wherever feasible, FuncBot works directly with small farmers using sustainable practices, paying premium prices for premium products.
Ingredients are NOT fungible commodities. Every ingredient is carefully evaluated and selected for its organoleptic properties. FuncBot recognizes and embraces seasonal and regional variations in our ingredients - we adapt our recipes around these rather than try to make everything regress to the mean in pursuit of industrial standardization.
Social and
enviromental impact
FuncBot works with indigenous communities to create value-add products and processes from their traditional agriculture and agroforestry. The goal is to preserve and encourage sustainable traditions such as agro polyculture while simultaneously increasing local income and employment and promoting indigenous culture and language.
The first such project is already underway in San Felipe Usila, in Oaxaca’s Chinantla Jungle. Here, FuncBot is developing high-value, stable fermented beverages from local honey, vanilla, and cacao that are produced in situ.
Who came
up with this?
I am a Bioscientist, Process Engineer, and Ethnobotanist with a decade of experience in the beverage and herbal industries, though I'm often described as a dancing/driving honky-tonk. My skill set is a synergy of biotech, gastronomy, ethnobotany, and buckdancing, interspersed with a lot of quotes from Robert Burns and Shane MacGowen.
I have designed, built, and operated distilleries, breweries, and co-packers, and innovated numerous new products and processes. I got the idea for FuncBot while I was simultaneously running a distillery, consulting on cannabis nanoemulsification and terpene enhancement, and volunteering as a Firefighter & EMT. I needed healthy, non-intoxicating beverages that paired well with food and also rivaled the flavor and complexity of the world-class booze I was used to drinking. But these simply were not on the market. That was in 2018 and I’ve been creating, tinkering, and honing products and processes for nonalcoholic beverages ever since. I’m damn good at it and want to share these products globally.
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- Matt Spinozzi
Founder
