I want­ed to make pork bar­be­cue with Cheer­wine some­how, and I want­ed it to be sour instead of sweet,” Trav­is says. He thought that turn­ing Cheer­wine into vine­gar would be the the eas­i­est way to achieve that fla­vor. “Grow­ing up in Appalachia, I’ve always said there’s two things you come out lov­ing: black pep­per and vine­gar. It’s just kind of in our palates. I love vine­gar, I love pick­led things.”