Kevin Wong + Sean Ro: Lunar
Shipping Nationwide!
The hard seltzer industry is overly saturated with competitors, and whether you like it or not, ruled by White Claws. The chokehold that Black Cherry has on this nation is truly something. It takes bold leaders and big dreams to challenge that reign of fizzy power. Enter Lunar Hard Seltzer. Inspired by the Asian flavors they grew up with, these cans pack a punch - from Yuzu, Lychee to even our favorite, limited edition Pineapple Cake only available at 886, you will never ever want to utter the words Black Cherry again, promise.
Full name, age, where are you from?
Kevin Wong / 30 / Rockville, MD
Sean Ro / 31 / Rockville, MD
What are your roles at Lunar?
Kevin: I handle things from the sales and finance side, while Sean handles operations and marketing, and we both tackle R&D and brewing in our lab (aka our apartments) to develop new exciting flavors :)
What was growing up like for you and did you have family meals growing up?
Kevin: I grew up in the DMV suburbs with my parents and my younger sister. I was quite fortunate (and spoiled) since my mom is a phenomenal cook. When I was pre-school, with Mandarin as my first language, I was already asking for lunchboxes with mao dou and tofu (my favorite foods back then). Psh, what Lunchables? And at dinner, there was a steady rotation of our favorite foods like stir fried tofu and celery, lion’s head meatballs, oxtail soup, lu rou fan, and more.
Sean: Growing up for me was a weirdly normalized context and culture switching, since I spent most of elementary school in Korea, came back to the DMV for middle school, but also traveled back and forth for months each year. Family meals were also one of the most important pillars of our family dynamic and culture, and one that was both super Asian and super American at the same time.
What are your earliest memories of dining out?
Kevin: It’s funny - I never understood any cuisine except for Chinese/Taiwanese food since we never dined out growing up. Looking back, it was for financial reasons, but mom spoiled us enough with her cooking that we never minded. So my first memorable “dining out” experience was in college when I had Chipotle for the first time…and had my mind blown. And now, with years of NYC living under my belt…well, I’m officially spoiled.
Was there a definitive moment or person that drew you to this industry?
Kevin + Sean: If we’re talking about the alcohol industry, not really. But, if you’re talking about why we wanted to start a company that is unapologetically Asian American, then absolutely yes. Lunar is rooted in our exploration of our identities as Asian Americans, and it’s our attempt to share and amplify our unique experiences - from childhood summers in Asia, parents cutting fruit while we study, to being embarrassed because we're unable to seamlessly communicate with our grandparents. It’s why being unapologetically authentic is core to not only how we develop our products but also how we refer to ourselves as an “Asian American” brand, not an “Asian inspired” brand.
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
Kevin+Sean: Starting a business is really hard! From being ‘online’ 24/7, to feeling like the highs are higher and lows are lower, to learning new things while doing them at the same time. So the biggest piece of advice is to find a cofounder or a support group to share your burdens with. It’s hard to do it alone!
What do you think working in this industry during this time has taught you?
Kevin + Sean: Did you know - the US alcohol industry is 88% white male - and people have been in this industry for decades? New entrants like us that want to make an impact need to really engage with our community to show there’s a world beyond the IPAs and Truly’s that have been in the scene. So we’re thankful for the support from customers and partners who rep us and help spread the word, since it’s an archaic industry that needs a big push to get it to change!
What's your favorite flavor [on the menu]?
Kevin: Our Lychee flavor is my daily go-to and if I’m feeling naughty I’ll spike it with soju
Sean: My favorite is our Yuzu since it reminds me of high school winter mornings when my mom would make yujacha (honey citron tea) for me and my sister
What is your favorite place to go out and eat at and what are you ordering?
Kevin: Right now it’s Le Fond in Greenpoint - their croquettes are *chef’s kiss*
Sean: Haidilao Hot Pot on a cold winter’s day is a heavenly experience.
Word Association
Caffeine
Kevin: Necessary
Sean: Energy
Munchies
Kevin: Turtle Chips
Sean: Cheez-Its
Shots
Kevin: Lunar
Sean: Soju
Condiment
Kevin: Sesame Oil
Sean: Gochujang
First Date
Kevin: Awk
Sean: Beginning
Home
Kevin: Baking
Sean: Virginia
Vice
Kevin: Chips
Sean: Games
Future
Kevin: Is ours to make
Sean: More flavors :)
PHOTOGRAPHS BY KENNETH BACHOR
