Asian Beverage Voices (ABV) is a 501(c)(3) nonprofit dedicated to uplifting AAPI voices across the beverage and beverage-adjacent industries—spanning alcoholic and non-alcoholic beverages, food, and hospitality.

At our core, we're focused on creating connection, visibility, and opportunity for our community. We work toward those goals through storytelling, education, and leadership growth.

For the AAPI Trailblazers Conference, ABV has brought together five AAPI-founded beverage brands to share their stories with Serica's community.

DAYTIME CONFERENCE

The Lucky Ox - Asian American craft sodas inspired by nostalgic flavors

Launched in New York in 2025, The Lucky Ox turns heritage Asian desserts and drinks into layered, non-alcoholic sparklers built with the structure of a cocktail. Kyle and Fane grew it door to door, hauling cases on the subway and stocking shelves themselves, and reached Whole Foods across the Northeast less than a year after launch. Their motto, "It Wasn't Just Luck," honors their parents' immigrant work ethic.

Mía - Fresh-pressed sugarcane juice, ready to drink

Mía means "sugarcane" in Vietnamese. Jessie grew up Vietnamese American with sugarcane juice as a cultural touchstone, and founded Mía to bring a street- side tradition, pressed and shared for centuries across Asia, Latin America, Africa and the Caribbean, to the US. Every bottle is 100% sugarcane juice: not from concentrate, with no added sugar and no preservatives.

Hapa Drink Co. - Raised in Hawaii, shaped by New York City

Hapa is rooted in a deep respect for Hawaii and fueled by the determination of New York City, with a mission to share the Aloha spirit one beverage at a time. Its Pineapple Black Tea is a nod to Plantation Iced Tea, a Hawaiian favorite dating to the 1850s that blends black tea with pineapple juice and cane sugar. Five cents from every can goes to the Hawaii Land Trust.

COCKTAIL RECEPTION

Mai Vino - Great wine, made unfussy and sustainable

Mai and Pam "hate waste but love wine," and believe a great glass shouldn't be difficult or expensive. Mai Vino works directly with winemakers around the world on organically grown, wild-fermented wines with zero sugar and no artificial additives, packaged in cans and pouches that keep wine fresh and shrink its carbon footprint.

Màkku by Sool - A modern take on Korea's thousand-year-old makgeolli

Raised in Flushing, Queens, and a former innovation manager at AB InBev's ZX Ventures, Carol founded Sool in 2019 after watching a new generation of brewers transform makgeolli in Korea. Makku, her lightly sparkling, naturally fermented rice brew, was made for newcomers to the category and grew from HMart to Whole Foods and Total Wine, passing 2.4 million cans sold by 2023.