"Nailing the flavor was tough. We didn't want pot roast, we didn't want pork tenderloin, we wanted bacon. The drink started out tasting more like ham than pork. But eventually we were able to get the crispiness of bacon in there without it being overpowered by porkiness," Esch said.
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"We spent many rounds and many afternoons getting the flavor right. One would be too smoky, one too sweet, one too much like maple. But the flavor we finally went with is spot-on. It's a complex flavor with many levels. I think we hit it out of the park on this one," Spear said.