Dave Mead remembers childhood summers fondly. “[My family] would wheel around the state camping and fishing. My dad was an advertising agency owner, copywriter and photographer and he documented the family’s every move. Camping excursions, fishing trips. It somehow all revolved around these beautiful Texas watering holes.”
There’s something special about Texas water, and not just to Rambler Co-Founders Dave Mead, James Moody, and Jeff Trucksess. Places like Blue Hole, Jacob’s Well, and Hamilton Pool are incredibly popular for a reason. “Limestone is one of the most effective natural filters around. It’s why so many of the Texas waters look the way they do—crisp, clean and clear,” says Moody.
“It’s a bigger deal than people think. Psychologically, people can’t articulate why they’re drawn to places like Barton Springs or the Greenbelt. But it’s that limestone that’s doing the work—constantly filtering and re-filtering that water.” He continues.
Capturing Texas’ terroir was the vision for Rambler all along. “The concept of taste of place is very relevant today,” Mead interjects.
“‘Place’ has a relationship with farm to table, it has a relationship with craft beer, it has a relationship with slow food and the wellness movement. It’s a commitment to curiosity, to understanding true provenance of why things taste the way they do. When something tastes like a place you ask yourself ‘how does it get that way?’ And that’s what we were investigating for years while developing Rambler.”