US non-alcoholic beverage retailer, Boisson, has received a $5 million bridge investment from Convivialite Ventures, the venture capital arm of Pernod Ricard, and Connect Ventures.
The funds will support Boisson’s local and global expansion, partnerships and product collections, positioning it “as a category disruptor and a distinguished omni-channel platform for suppliers and customers,” said the company.
Sheetal Aiyer ©LinkedIn
In addition, Boisson has announced the appointment of Sheetal Aiyer as the company’s new CEO.
“Since day one, Boisson’s mission has been to bring elevated non-alcoholic offerings to the masses, and we are excited to use this new investment to continue expanding our store footprint and product assortment,” said Nick Bodkins, founder and president of Boisson. “Further, I am thrilled to pass the CEO baton over to Sheetal at this pivotal time as we continue to lead the category forward and normalise non-alcoholic drinking within our culture.”
Aiyer has previously held positions such as president, chief operating officer and general counsel across various brands and organisations within the consumer packaged goods sector.
As the principal and founder of management consulting firm, Vik Charles Consulting, Aiyer has helped scale multiple companies, including Cardinal Spirits, Eureka Heights Brewing Company, Sixpoint Brewery and Marie Veronique skincare.
According to Boisson, the executive transition occurs during a significant growth phase, and Sheetal’s executive background will guide the company into the next phase of expansion. Meanwhile, Bodkins will maintain oversight of Boisson’s long-term vision and explore new international business opportunities.
“I’m grateful for the opportunity to lead what is already the pre-eminent tastemaker and omni-channel platform for the non-alcoholic space, and believe the opportunities ahead for Boisson are profound,” Aiyer shared. “I’m thankful for Nick’s thought leadership and vision, and look forward to working alongside him and the rest of the team to continue evolving the way the world drinks.”
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