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Matt's High Soda

Matt's High Soda

Matt Haley was a wonderful man. He was also a troubled youth, in and out of prison, battling drugs and alcohol. Once Matt figured his life out, dude went full angel and became a serious philanthropist, building schools and orphanages in India and also giving back to his local Delaware community. He also started a film company, a coffee plantation, partnered with an Italian winery and ran a restaurant consulting company. Talk about a 180. I have trouble putting my pants on in the morning. But first he started his signature restaurant, Blue Coast, in what would become a mini empire of restaurants in the Delaware coastal area. You know what people like to do in restaurants? Drink. You know what Matt and his business partner both couldn’t do because they were recovering alcoholics? Drink. Lightbulb: craft soda! So they started concocting flavor ideas. They wanted a cool, complex beverage reminiscent of a craft beer, minus alcohol. The process started with making syrups at his restaurant’s bars and serving cocktail-style sodas there. In late 2013, the next logical step was bottling. As Matt Patton (different Matt), General Manager of Fish On said, they wanted “a good experience for the guest who didn’t drink beer or wine, and that meant having a bottle at the table a server could open for you.” Today’s those bottles hold cuisine-influenced flavors like Blood Orange + Sage and Matt’s original signature, Black + White soda. Matt and his partners pride themselves on using the freshest spices, herbs, vegetables and unrefined sugars in their sodas, while also not using any preservatives. Matt Haley passed away in a motorcycle accident in India while there on a humanitarian mission. Today, his companies live on, including Matt’s Homemade Sodas.