Skip to main content

The Manual may earn a commission when you buy through links on our site.

A Brief History of the Tervis Tumbler and Why You Need One

Like Merlot, The Price is Right, and the Rainforest Cafe, the Tervis Tumbler is both your grandmother’s favorite thing and a company still very much at it. 

You’ve seen the thick plastic vessels before. Like Tupperware for the extra clumsy,  brought security and insulation to the masses. The cups, especially, function like glassware and koozies all in one, with temperature control managed by a layer of air between two walls.

tervis
Tervis / Facebook

Anybody who has spent time in the South knows the appeal. It’s 90 degrees with 90% humidity and all you want, for God’s sake, is for your glass of water or iced tea or chilled red wine to stay that way. As an added bonus, it would be nice to easily move around with said vessel, as you’re probably going to need to shower or jump in a river multiple times just to stay sane. The Tervis Tumbler is your trusty companion.

Recommended Videos

Oddly enough, the original technology was created in Detroit just after World War II. But perhaps that’s less strange when you consider the dual purpose of the double-wall insulation: to keep cool things cool for longer and keep warm things warmer for longer. A hot cup of coffee in the Motor City on a January morning is going to fare all the better in a Tervis. The name is a simple portmanteau of the two founders’ surnames, Frank Cotter and G. Howlett Davis.

A big reason for the shift from state novelty to national product was a deal in the mid-1990s. Tervis teamed up with college sports in the first of many athletic licensing arrangements.

The Tervis Tumbler Company came about later, landing in Osprey, Florida (about 10 miles south of Sarasota) in the late 1960s. Here, the vessel became what it is today — the cup of so many Gulf and Atlantic coast states, so often customized with a homespun decal set between the two layers of plastic. Landlocked residents may have their “World’s Greatest Parent” mugs, but shorebirds and SEC tailgaters have their Tervis Tumblers decked out with their initials or a hand-stitched mugshot of their favorite animal.

A big reason for the shift from state novelty to national product was a deal in the mid-1990s. Tervis teamed up with college sports in the first of many athletic licensing arrangements. Suddenly, enjoying a frosty (or hot) beverage emblazoned with the mascot of your alma mater became very easy. Enter deals with the rest of ‘em, from major league sports to Bed Bath & Beyond to Marvel.

In this, the plastic-conscious era of evil straws and unfortunate whales eating their weight in the stuff, Tervis has had to evolve to some degree. It has promoted reusable campaigns and partnered with various advocacy groups. The sizable company of some 900 employees could probably be doing even more but it’s a start, and it’s at least talking about the issue.

Tervis pushes the reusability factor, claiming that the estimated 150,000 million tumblers it has produced since Y2K have prevented well over a billion water bottles from entering the planet as waste. That’s quite an assumption but also another conversation altogether.

We’re here, for now, to talk about the simple wonders of seemingly unbreakable cups that practically enjoy being dropped; the ability to retain ice for way beyond what’s imaginable, even during a heatwave; and the fun of showing up to a barbecue with this bad boy in your custody.

Want your very own Tervis tumbler? Check out their

website

and pick one up today.

Mark Stock
Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…
Our margarita recipe is the only one you’ll ever need, we promise
You'll want to drink this tequila cocktail all day, every day
Four glasses of freshly made Margarita cocktail decorated with limes on wooden table with shaker and limes.

 

When it comes to classic, flavorful cocktails, it’s tough to beat the appeal of the Margarita. It’s simple, fresh, and citrus-driven. It’s made with only three ingredients: tequila, triple sec, and lime juice. What’s not to love? The tequila's roasted agave, vanilla, and spices mixed with the tart acidity of the lime juice and sweetness of the triple sec make for a truly well-balanced, flavorful drink. This turbo-charged, agave-centered drink has been gracing menus all over the U.S. (and the world) since its inception in the early 1900s.

Read more
You’re drinking rum all wrong – why you need to treat it more like wine
Chances are good that you're not giving rum drinks the resect they deserve
A set of Plantation rums from around the world.

Even if you take rum seriously, as you should, you're probably doing it wrong. The spirit has long been served in shot form or buried in candy-sweet rum drinks. Enough is enough, as good rum deserves better.

If you're wondering how to drink rum, it's simple, a good rum is a lot like good wine. It can be complex, sip-worthy stuff, wildly reflective of the region it was produced in. It's easy to write rum off as a tropical drink and little more, but it's simply not true. The flavor spectrum of the spirit is vast, thanks to variations in production from country to country. A rum may be distilled from a certain type of sugarcane, using one type of still and aged a certain way in the West Indies, while one from the Dominican Republic, might be made a completely different way.

Read more
Why Peranakan cooking is the unique Southeast Asian food you need to try
Kebaya in New York is one of the few restaurants in America serving this dynamic cuisine
Kebaya food on table.

While Southeast Asian cuisines like Thai and Vietnamese have become widespread in America, Southeast Asia is hugely diverse, with countless local cultures, traditions, and specialties. Kebaya, a recently opened colorful and modern restaurant in New York, is a unique establishment that's one of the few places in America that specializes in a highly regional Asian food — Peranakan cuisine.

Helmed by Chef Salil Mehta of Singlish and Singapura and Margaret Goh, a second-generation Peranakan-Singaporean and New York-based food consultant, Kebaya is a rare journey into a culinary world that's relatively unknown in mainstream America.

Read more