Non-Alcoholic Spirits

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Top non-alcoholic beer brands

The top non-alcholic beer brands available in the US include Clausthaler, Beck's, Paulaner, Coors, Erdinger, Guinness Kaliber, St. Pauli, Weihenstephaner, Brewdog Nanny State, and Bitburger. To identify the top brands in this category, I began by building as comprehensive a list of brands as possible based on existing lists published online of non-alcoholic beer brands available in the U.S. From there, I looked for publicly available metrics to rank these brands, such as sales volume or revenue. However, none of these figures were consistently available across all brands. Instead, I based my top 10 list on the consensus of industry experts and consumers. To do this, I found 10 distinct rankings of the best non-alcoholic beers, all published within the last two years. I compiled these lists in this spreadsheet. From there, I counted the number of occurrences for each brand; in other words, the number of times the brand appeared on one of these "best" or "top" lists. My top 10 list consists of the 10 brands that appeared most often on these ranking lists; all of the brands are on at least 4 out of 10 lists. You'll see the full list below.

top non-alcoholic beers

The most popular non-alcoholic beer brand based on this methodology, Clausthaler is unique in that the company only makes non-alcoholic beer, as opposed to most of the others, which make both alcoholic and non-alcoholic. Clausthaler's most popular brews include Golden Amber and Premium.

This German-made non-alcoholic beer has less than 0.5% ABV and is known for being light and drinkable, as well as having "a barley and sweet corn overtone."

This German brewery markets is non-alcoholic Thomas Brau in the U.S. This beer, which has 0.5% ABV, resembles a pilsner in style.

One of the only popular non-alchoholic beers from a purely American company, Coors NA resembles other Coors brews in that it is generic, plain, and tastes like beer.

A non-alcoholic wheat beer, Erdinger Weissbier has around 0.5% ABV and also comes from a German brewery.

One of the only beers on this list on the dark end of the spectrum, this brew from Guinness resembles "a milk stout with a dash of sugar in it". This brew has 0.5% ABV and is also one of the only beers on this list that does not come from Germany.

Another German import with 0% ABV, St. Pauli is popular among women and has cider notes.

This brewery's most well-known non-alcoholic beer is its Hefeweissbier Alkoholfrei, a hefeweissen-style brew. Weihenstephaner is one of the oldest breweries in the world.

This IPA-style beer from the brewery that's also famous for making the world's most alcoholic beer is known for its bitterness and has 0.50% ABV.

Another German brewery, Bitburger has a popular non-alcoholic beer, Drive, which has 0% ABV and is known for its bitterness. The company also produces a low-alchohol beer, Radler, with 2.5% ABV.


To wrap up, the top non-alcholic beer brands available in the US include Clausthaler, Beck's, Paulaner, Coors, Erdinger, Guinness Kaliber, St. Pauli, Weihenstephaner, Brewdog Nanny State, and Bitburger.
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Top non-alcoholic wine brands

We have identified the top 10 NA wine brands sold in the U.S. We have determined which brands are top based on consumer sentiments in terms of the best tasting and popularity based on number of Facebook followers. The top 10 brands are as follows:

1) Fre (by Sutter Home)
2) Martinelli's
3) B.C. Wines
4) Fusion Wines
6) Ashton Kelder
7) Beverage Artistry (by Perfect Puree)
8) Alternativa 0.0
9) Inspiration Vineyards
10) Vingette Cellars


In order to identify the top nonalcoholic wine brands that are sold in the U.S., we first attempted to locate a precompiled list of NA wines based on total sales. However, after searching extensively through market reports, industry reports, and trusted media sites, we could not locate any such list.

Next, we attempted to triangulate information to create this list from scratch by analyzing which NA wine brands have a share of the total U.S. NA wine market. However, many NA wine brands are made by private winery companies which do not make their revenues and other financial information publicly available. Additionally, in cases were total revenue could be located, it was difficult to locate the breakdown of revenue in terms of NA wine versus regular wine because many of the companies that make NA wine brands also make regular wine, so considering total revenue would not be a solid metric to determine market share.

Given these obstacles, we instead decided to create a list of the top wine brands based on a different set of metrics: consumer sentiments. This research method returned much better results. In order to accomplish this, we first located this list, published by Ranker, in which consumers vote on the best NA wines. This list is not broken down by brand, but by flavor made by specific brands, so some brands appeared more than once on this list. The wines were voted upon based on which NA wine the consumers think are the best tasting.

Next, we looked at each of the brands presented on this list and analyzed their social media following. This metric was used to determine the overall popularity of the brand. For this part of the research, we focused on number of Facebook followers. This social media channel was chosen as the focus because it was the one social media channel that all the brands presented had in common. For instance, some brands only had a Facebook page, instead of a Twitter account or Instagram account, etc. We then cross-referenced these two metrics to identify the top 10 brands overall, both in terms of taste and popularity.

best tasting NA wines (by brand) according to ranker

Below is the list of the best tasting NA wines according to consumer vote. These wines were voted on by the type of wine, however, we have isolated just brand names of each of these flavors in the list below, since this request is dealing with brands rather than flavors.

1) Alternativa 0.0
2) Ashton Kelder
4) B.C. Wines
7) Martinelli's
8) Wine for Health
10) Fre (by Sutter Home)
11) Wine for Health
12) Vingette Cellars
15) Fre
16) Wine for Health
18) Martinelli's
19) Inspiration Vineyards
21) Beverage Artistry (by Perfect Puree)
22) Draper valley Vineyards
23) Beverage Artistry
24) Fusion Wines

*Please note that while there are more wines included on this list, we only analyzed the list until we reached a total of 10 brands, since we are cross-referencing metrics in terms of the best taste, and organized within that list in terms of number of followers. Analyzing any further brands would mean they did not qualify as the top 10 in taste.

facebook followers of na wine brands

1) Alternativa 0.0: 1,261
2) Ashton Kelder: 2,040
3) ARIEL: 2,195
4) B.C. Wines: 9,960
5) Martinelli's: 19,855
6) Fre (by Sutter Home): 25,785
7) Vingette Cellars: 339
8) Inspiration Vineyards: 1,155
9) Beverage Artistry (by Perfect Puree): 1,946
10) Fusion Wines: 2,929

*Please note that we have excluded the brands "Wine for Health" and "Draper Valley Vineyards" from this list because we could not locate any existing website or Facebook page for this brand. The Draper Valley Vineyards website that exists appears to be inactive.

top 10 na wine brands

Below, we have reorganized this list in terms of number of followers, from most to least followers.

1) Fre (by Sutter Home): 25,785
2) Martinelli's: 19,855
3) B.C. Wines: 9,960
4) Fusion Wines: 2,929
5) ARIEL: 2,195
6) Ashton Kelder: 2,040
7) Beverage Artistry (by Perfect Puree): 1,946
8) Alternativa 0.0: 1,261
9) Inspiration Vineyards: 1,155
10) Vingette Cellars: 339


In closing, we have identified the top 10 NA wine brands. We have determined which brands are top based on consumer sentiments in terms of the best tasting and popularity based on number of Facebook followers.
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Non-alcoholic wine brand growth

Because all the non-alcoholic wine brands identified within the referenced previous Wonder request are private companies that do not release sales or production data (and most of the firms are small in size), very little revenue or sales growth related information is available in the public domain. However, some revenue information is available via independent industry sources and the findings are detailed below.


An extensive search of the public domain spanning company website, industry reports, and trusted media sources confirmed that the revenue growth information requested for the referenced private corporations is not available via public sources. However, revenue information is provided below as available via industry sources and provided additional links and production information for the companies outlined below.

Sutter Home Winery is a private company. Following an exhaustive search, we determined that recent revenue data is unavailable via public sources. However, we determined that the company had an estimated revenue of $140 million in 1995.

Scant sales figures were available for Martinelli's, also a privately-held company. It's estimated revenue last year was $2 million with an estimated 84 employees.

We have determined that The Wines of British Columbia is actually an informational site promoting the B.C. wine industry produced by the British Columbia Wine Institute rather than a wine production company.

Wine Fusion Winery is a small private company for which sales and production data are unavailable via public sources.

Ariel Vineyards is a Napa Valley privately-held company that produces dealcoholized wines, in addition to a full line wines with normal range alcohol, and does not release sales or production figures. Industry sources estimate annual revenues of $1 — 2.5 million.

Ashton Winery is a South African wine-producing co-operative that handles an annual intake of an estimated 20,000 tons of grapes. As Ashton Winery is a private co-operative, sales figures are unavailable via public sources.

A private company, The Perfect Puree delivers an estimated annual revenue of $4.1 million. The Perfect Puree's Beverage Artistry line is composed of eight unique non-alcoholic fruit and vegetable puree blends.

An Italian privately-held firm for which no sales or production data are available via public sources, Alternativa wines are produced by "extracting alcohol from the wine normally vinified."

Inspiration Vineyards is a private, family-owned wine making company located on six acres in Santa Rosa, CA that has been in business since 1999. No sales or production figures are available via public sources.

Vignette Cellars is a privately-held importer of small-production, "hand-crafted old world wines" from France and Italy. Industry sources estimate the company delivers annual revenues of approximately $337 thousand.


There is no evidence that sales revenue for the non-alcoholic wine companies exists in the public domain, thus making the calculation of company growth not possible. Despite the unavailability of recent sales or production data for the subject private companies, as much revenue related and production data is provided as is available via public sources.
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Non-alcoholic Cocktails


With about one third of Americans not drinking at all and another one third having less than one drink per week, the demand for non-alcoholic cocktails is on the rise. People are no longer satisfied with sodas or extra sweet mocktails and this has therefore, created a need for research and development in the non-alcoholic cocktails industry. Seedlip was the first drink that came into this space to solve this purpose. Recent years have seen many other players including beer brands like Heineken and other players like ArKay and Utmost Brands dive into the field. The idea behind these drinks is to provide the non-drinkers with the experience of drinking without actually involving alcohol. We will explain some trends in this industry in greater detail below.


About one third of Americans do not drink alcohol at all and another one third consume less than one drink a week. However, the only things that were available for these people were lemonades, sodas or some mocktails that failed to serve their very purpose of mimicking the taste of alcohol. This problem of "what to drink when you are not drinking" that was recognized by Ben Branson, who came up with the first distilled non-alcoholic spirit, Seedlip. Unlike traditionally made mocktails, Seedlip aimed to capture the true flavors of the spirit so that people can confidently order and enjoy these non-alcoholic "cocktails" without feeling out of place.


After a thorough search I have found that there are no pre-compiled statistics determining the size of the non-alcoholic cocktail market in the US. I first searched for industry reports on the non-alcoholic cocktail market in the US, however, I found that this market is not defined in its own right and is included as a segment of the wider non-alcoholic beverage market. However, these reports (such as this one by PR Newswire) do not provide breakdowns of market share, or revenue share by product type (such as non-alcoholic cocktails). I also searched for this data by looking through recently published online articles, news stories, and online databases such as Statista. However, data was not available.

Next I attempted to calculate this figure by searching for data that would allow me to make a triangulation of the market size. Such as number of non-alcoholic cocktails sold in the US each year and average price, or the percentage of drinks sales revenue that it accounts for. However, again I found this data not to be available. I believe that this is because the information is only available in the above mentioned reports.

I was able to find information that suggests the market is substantial and it is growing. For example, the huge potential can be seen as claimed by Jack McGarry of the Dead Rabbit that the bar sells around 50-75 of the non-alcoholic cocktails in a week even though they are not a part of the official menu. In addition, we know that 45% of US restaurants currently list non-alcoholic cocktails on their menus. This sits only 10% behind roasted coffee (55%), and 11% behind artisan soft drinks (56%). This article by the Wall Street Journal tell us that non-alcoholic cocktails are a current trend that is gaining much momentum. They tell us that "bartenders and mixologists across the country are upping their soft game, creating mocktails with the same degree of attention and creativity once reserved only for the hard stuff".


1. Pairing Menus: Traditionally the pairing menus only contained select alcoholic drinks for pairing with select dishes, the idea being to further bring out the dish's flavors. Executive chef Ronny Emborg of Atera came up with the Temperance Pairing Program which aims to create similar tasting non-alcoholic cocktails to go with the same dishes. The drinks are created after carefully thinking about the flavors of the alcoholic drink that go with the flavors of the dish to give the same effect. This trend has gained a lot of popularity and has also been emulated by Chad Walsh of the Manhattan restaurant, Agern.

2. The need for "Experience": A report by Spirit giant Distill Ventures claims that non-drinkers are increasingly becoming more curious about flavors and are giving more importance to having memorable experiences than to volume or price. Mixing drinks has become all about creativity and the food service industry has become even more competitive. People in the industry now have to put in effort in the non-alcoholic beverages so that customers can "drive an experience".

3. Trends in Healthcare: People are increasingly becoming more aware of the health issues associated with alcohol consumption and are trying to cut own on or completely stop alcohol consumption. This has also spurred the increasing growth in the demand of the non-alcoholic cocktails.


The demand for carefully crafted alcohol free cocktails has brought out the importance of ingredients and technique in creating these drinks. In order to get the kick of the alcohol but without the headache that comes after, restaurants and bars are experimenting with a lot of flavors, also adding tinctures and a few drops of bitters. For example, Duble, serves a "Côte de Beet" mocktail which uses black currants and beats aged in toasted oak to recreate the flavor of red wine.

Even Seedlip utilizes natural ingredients like peas, allspice, grapefruit and lemon to get the natural and refreshing taste. It comes in 2 flavors — Garden 108 which is a more herb flavored concoction and Spice 94 which has a little more earthy pine flavored taste.

Spirit based flavors are also becoming increasingly common as they enhance the taste of the non-alcoholic beverage, making it seem like an alcoholic drink without actually including alcohol in the drink.


1. ArKay zero-alcohol, zero-calorie liquor collection: ArKay has come up with drinks that gives the brain the illusion of drinking alcohol without actually using alcohol in their drinks. They use liquor flavors to make these drinks. Their collection includes spirits like whiskey, mocktails like margarita and many other drinks.

2. Utmost Brands Inc.: Utmost Brands has come up with a non-alcoholic mixer line in 4 flavors — Sparkling Cosmo, Mojito, Moscow Mule and Tonic & Lime. Each of these flavors have natural roots extract, cane sugar and lime juice.

3. Top Note Tonics: La Pavia Beverage L.L.C. has come up with a line of herbal tonic concentrates to create spirit based drinks. These derive from the herbal aromas and can be consumed without alcohol also like a mocktail.


To sum up, the non-alcoholic cocktail industry is growing at an increasing rate with about one third of the American not drinking alcohol at all. Along with this the increasing healthcare trends and concerns are making more and more people cut down on alcohol, leading to even greater growth potential. The need was first identified by Ben Branson and he came up with Seedlip. Other players took part soon enough and came up with many spirit based flavors and other non-alcoholic cocktails. The restaurants and bars have also noticed the huge market potential and have started spending more time in coming up with non-alcoholic cocktails that would give their customers a whole new experience and have even introduced pairing menus with non-alcoholic cocktails keeping in mind the taste and flavors of the dish and the usual alcoholic drinks that go with it.
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Non-alcoholic cocktail influencers

We have crafted a list of six top mixologists in the U.S. who regularly tout non-alcholic drinks, and who have over 1,000 followers on Instagram. These mixologists are as follows:
1) Jack McGarry
2) Charles Joly
3) Brittini Rae Peterson
4) Matthew Biancaniello
5) Paul McGee
6) Leo Robitschek

Below, you will find a deep dive of our findings.


In order to locate influencers for your list, we first located a pre-compiled list of the top mixologists in the U.S. Next, we researched the mixologists and on this list and made note of those who were repetitively or extensively associated with content surrounding 'mocktails'/non-alcoholic/virgin cocktails. Next, we analyzed their Instagram accounts to ensure that they had 1,000+ followers. Please note that while Wonder generally aims to provide resources that are no older than two-years, we have made an exception for this request on the basis that this information is not time-sensitive, and instead the goal of this project was to provide relevant insights showing how these mycologists have promoted NA cocktails across media outlets.

1) Jack McGarry

Followers: 8,201

McGarry is considered one of the top mixologists in New York City, and has previously been given an 'International Bartender of the Year' award. Now sober after suffering alcoholism as a result of his years behind the bar, McGarry is often featured in articles where he speaks on his experiences and challenges as a bartender who is also a recovering alcoholic, such as this one. In a recently published Fortune article, McGarry talks about the rising trend of non-alcoholic drinks, and notes that his customers order a total between 50 and 75 mocktails every week. In another article, McGarry makes note of the non-alcoholic cocktails he orders for himself when he goes out.

2) Charles Joly

Followers: 20.1K

Charles Joly, the chief mixologist of The Drawing Room, has been featured on the show, FABlife, where he whips up some delicious looking holiday mocktails. In an article for Chicago Magazine, Joly states: “Nonalcoholic drinks are an important part of a well-rounded beverage program. They’re all pieces of the same puzzle.” In another article, published by ABC Chicago, Joly promotes a non-alcoholic margarita.

3) Brittini Rae Peterson

Followers: 26.1K

Brittini Rae Peterson is a mixologist working in L.A. at Goldie's. Peterson is also the author of a cocktail book called 'The Thinking Girl's Guide to Drinking.' This book is a compilation of over 100 cocktail recipes, including mocktails. Brittini's recipes include ingredients that are fresh, high in nutrition, and are designed with healing in mind.

4) Matthew Biancaniello

Followers: 6,764

Matthew Biancaniello has previously been given a 'Best Mocktails' award from Los Angeles Magazine. In an article for Serious Eats, Biancaniello notes that he will usually include at least one mocktail "in a multi-course setting," which he says he uses to help balance out the alcohol profile in order to "slow the buzz." He notes that mocktails can be a great pairing. Biancaniello was the host of a tea cocktail party in L.A., where he featured a mocktail in his four-course cocktail set-up. Biancaniello has been praised for his surinam cherry, curry leaf, and lavender water mocktail.

5) Paul McGee

Followers: 4,434

John McGee is the owner and mixologist behind a well-known tiki bar in Chicago, River North. McGee has been featured in a YouTube video which focuses around mocktails. Additionally, he has designed the majority of his tiki bar drinks so that they can also be made NA. His virgin Mai Tai has been recommended. McGees bar has been featured in Serious Eats as one of the top five best places to get NA drinks in Chicago.

6) Leo Robitschek

Followers: 7,180

Leo Robitschek has been featured in an article, published on Grub Street, titled 'Building a Better Mocktail: Leo Robitschek on Innovation and No-Alcohol Drinks'. He has also commented in other media on the rise of the mocktail trend, stating that he believes the trend of people drinking alcohol in excess is over, and now people are looking for lighter options. He says his bar has been serving NA cocktails for over a decade, and that mocktail sales have gone up in recent years to levels which says are "astonishing."


In closing, we have identified Jack McGarry, Charles Joly, Brittini Rae Peterson, Matthew Biancaniello, Paul McGee, and Leo Robitschek as top mixologists in the U.S. who have promoted mocktails and have over 1,000 followers on Instagram.
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Making non-alcoholic drinks

Alcohol-free beers, wine, and spirits are increasing in popularity in the United Kingdom, Europe, and Canada. Non-alcoholic beer is most commonly made by removing alcohol from traditional beer, by heating the alcoholic beer to 175 degrees for 15 to 20 minutes, cooling to 80 degrees, and returning yeast and sugar to the mixture in a process called "burning off." While non-alcoholic wine is commercially available, it can be created at home by gently simmering alcoholic wine for approximately 2.5 hours to remove up to 98 percent of the alcohol. While very little information is publicly available regarding the manufacture of non-alcoholic spirits, one major player in the market, Seedlip Spirits, reportedly uses a process similar to gin production. Below you will find a deep dive of our findings, as well as recipes for non-alcoholic beer and non-alcoholic wine.

Non-Alcoholic Beer

The Brewing Process

The process for creating non-alcoholic beer is generally the same procedure used to create alcoholic beer, and some prior understanding of brewing terminology is assumed in order to keep this project in scope for a typical Wonder request. The brewing process involves milling the grain, mashing, recirculating, lautering & sparging, boiling, chilling and then fermentation, both primary and secondary. Once an alcoholic beer has been successfully brewed, the alcohol is removed via a process referred to as "burning off," which involves heating the brew to 175 degrees for approximately 15 to 20 minutes. It is important to keep the liquid as close as possible to 175 degrees, as failure to do so may result in flavors that are perceived to be "off." The liquid is then cooled to 80 degrees, and yeast and sugar are added back to the mixture, since they were destroyed during the burning off process. Since the creation of non-alcoholic beer, burning off has been consistently identified as the most common and easiest method. However, to create a more flavorful beer and avoid the bitterness associated with this method, manufacturers are innovating new methods that involve partial and limited fermentation to address changes in the overall flavor of the mixture that occurs when alcohol is removed. One of the new methods used is called arrested fermentation.

Non-Alcoholic Beer Recipes

Although brewers typically guard their recipes closely, we identified some home-brewing techniques for making non-alcoholic beer. Many popular home-brewing recipes presuppose that the brewer is already well-versed in brewing alcoholic beer, so we encountered difficulties in locating non-alcoholic beer recipes that "start from scratch." As a result, we have included a recipe from 2010, which is outside the time frame of a typical Wonder request. However, we have included it here because there is no reason to believe that the recipe and/or process has changed with time. The recipe calls for the following ingredients:

"3 gallon container of bottled water
3 lbs light dried malt extract
8 oz crushed crystal malt
1 oz Northern Brewer pellet hops
1 package brewers yeast
3/8 cup sugar
Cold water"

1. Pour the crystal malt into a large freezer bag.
2. Crush the grains with a rolling pin to a coarse consistency.
3. Pour half a gallon of bottled water into a large bowl.
4. Pour the remaining water into a brew pot, leaving three inches at the top.
5. Add the crushed grains to the brew pot.
6. Turn up the heat on the brew pot until the mixture reaches 150 degrees, cover the pot, and remove from the heat for 30 minutes.
7. Strain the grains off and pour the hot liquid into a heatproof container.
8. Pour this liquid back into the brew pot and return it to the stove.
9. Stir in the malt extract and return to boiling.
10. Add 2/3 oz of hop pellets and boil for one hour.
11. Turn off the heat and add the remaining hop pellets.
12. Cover the pot and allow the mixture to steep for 10 minutes.
13. Heat the oven to 180 degrees.
14. Add sugar to the brew pot and heat the mixture in the oven for 20 to 30 minutes, or until the liquid reaches a temperature of 173.5 degrees, stirring occasionally.
15. Boil at this temperature for 30 minutes.
16. Create an ice bath in the sink.
17. Remove the mixture from the oven after 30 minutes and stir, and then place the container in the ice bath.
18. Add half the package of brewer's yeast to the cooled mixture.
19. Bottle and cap the mixture.
20. The beer will be carbonated in a few weeks and ready for consumption.

Non-Alcoholic Wine

The Fermentation Process

Similar to the process for making non-alcoholic beer, non-alcoholic wine begins as regular alcoholic wine. Grapes are harvested and crushed, and the mixture is then fermented. After fermentation, the liquid goes through racking, fining, and filtering processes. Before bottling and aging the wine, alcohol is removed commercially using distillation or filtration. Distillation involves steaming alcohol out of the wine in a very strong vacuum. If not executed properly, the wine will oxidize and develop the consistency of syrup. While steaming the wine, the vacuum device maintains the temperature at 70 degrees, thereby avoiding oxidation. Filtration involves running the wine against a membrane in a pressurized device until it develops into a concentrate with all the water and alcohol removed. The concentrate is then re-hydrated with water to complete the process of making non-alcoholic wine.

Non-Alcoholic Wine Recipes

Many of the previously mentioned techniques, such as distillation and filtration, may be difficult to master for consumers who wish to create non-alcoholic wine at home. Additionally, the process for fermenting wine "from scratch" is lengthy, and recreating this process would be outside the scope of this request. However, we identified some relatively simply techniques to remove the alcohol from an existing bottle of alcoholic wine at home. To remove alcohol from a bottle of wine:

1. Pour the wine into a pot or saucepan. The liquid should be a few inches deep.
2. Heat the wine until it simmers gently, taking care not to allow it to boil, which will result in too much evaporation of the wine.
3. Simmer the wine for 2.5 hours to remove the majority of the alcohol in the wine.

It is noted that the amount of alcohol removed from wine by this process may vary. This recipe notes that the "majority" of alcohol will be removed, although a review of posts by experienced consumers using this technique and others indicates that 75 percent to 98 percent of the alcohol is removed.

Non-Alcoholic Spirits

The Distillation Process

In reviewing non-alcoholic spirits, it appears that one of the most popular manufacturers dominating this market is Seedlip Spirits. While the actual process utilized to create the company's non-alcoholic spirits is closely guarded, we did identify some general techniques utilized. Seedlip Spirits's distillation process involves using cold maceration and copper pot distillation, along with blending and cold compound filtration. The ingredients used are similar to gin, with herbs, spices, peels and barks prominently featured. Gin can be created in only a few hours, although the complete process to manufacture Seedlip's products takes up to six weeks. The company's secret process ultimately yields a product with no calories, no sugar, and no alcohol.

Non-Alcoholic Spirits Recipes

Unfortunately, an exhaustive search for recipes for non-alcoholic spirits was unsuccessful, which is likely the result of demand for these products being relatively new. Additionally, as previously discussed, it appears that major players in the market keep their recipes closely guarded, resulting in no publicly available recipes for non-alcoholic spirits.


Non-alcoholic beer and wine are created by removing alcohol from commercial beer and wine products, and while consumers can purchase commercial non-alcoholic products, they can also remove the alcohol from beer and wine at home by heating the liquids using the aforementioned techniques. There is very little information available on the production of non-alcoholic spirits, either commercially or at home.

From Part 05