The Non-Alcoholic Guide

It depends on the product. Our range falls into two categories:

0.0% ABV — Products like Copenhagen Sparkling Tea, Saicho, French Bloom, Prima Pavé, St. Agrestis, and Ghia contain absolutely no alcohol. They are either made without fermentation or fully dealcoholized.

Trace alcohol (under 0.5% ABV) — Some dealcoholized wines and spirits, such as Oddbird and Leitz Eins Zwei Zero, may retain a tiny trace of residual alcohol from the winemaking process. Under U.S. law, anything under 0.5% ABV is legally classified as non-alcoholic — a comparable level to what naturally occurs in ripe fruit or orange juice.

If you have specific dietary, medical, or personal reasons for avoiding all alcohol, we recommend contacting us and we'll point you in the right direction.

Honestly? The best ones come remarkably close and some are genuinely great drinks in their own right.

The category has improved dramatically in the last few years. Dealcoholized wines like French Bloom and Prima Pavé go through the same winemaking process as traditional wine before the alcohol is gently removed, so the structure, acidity, and complexity are all there. Sparkling teas and ferments like Copenhagen, Saicho, Unified Ferments, and Muri don't try to mimic wine at all. They're exceptional beverages that simply happen to be alcohol-free. Bottled aperitifs like Ghia and St. Agrestis are built from the same botanicals as their alcoholic counterparts and are designed to deliver the same ritual and flavor experience.

Where the category is still evolving is in full-bodied reds and complex spirits — alcohol carries a lot of texture and warmth that's hard to replicate completely. We're selective about what we stock precisely for this reason. Everything in our range has been tasted and chosen because we'd be proud to serve it.

The best way to find out? Come in and try something. We open bottles regularly and love introducing people to the category.

Many people do though it varies by person, product, and how much you consume.

The functional drinks we carry work through a few different active ingredients, each with a distinct effect profile:

Kava (Leilo, Kava Haven) — The most reliably noticeable. Kava has been used for centuries for its calming, mildly euphoric effect. Most people feel a gentle relaxation and a light numbing sensation on the tongue within 20–30 minutes. It's the closest thing in the category to a predictable, alcohol-like wind-down effect.

Adaptogens & Nootropics (Kin Euphorics, Curious Elixirs) — These work subtly, supporting mood, focus, and calm rather than delivering an immediate buzz. Effects are mild and cumulative — many people notice more over time or with regular use. Think less "feel it in 20 minutes" and more "I just feel good tonight."

Hemp / CBD (Aplós) — Effect varies significantly person to person depending on individual biology. Some people feel noticeably relaxed; others feel very little. Best experienced on an empty stomach for maximum effect.

Bitter botanicals (Ghia, St. Agrestis) — These are designed more for the ritual and flavor experience of a proper drink than a functional effect. The satisfaction is real; the buzz is not the point.

The honest answer is that none of these replicate the effect of alcohol and they're not trying to. What they offer is intention: a drink worth sipping slowly, in good company, that makes you feel like you're participating rather than abstaining.

For most of our range, yes and that's actually the point.

Sparkling teas and dealcoholized wines (Copenhagen, Saicho, French Bloom, Prima Pavé) are simply great beverages. No different from drinking tea, sparkling water, or juice daily. No concerns.

Botanical aperitifs (Ghia, St. Agrestis) are made from plants, herbs, and bitters — ingredients that have been consumed daily across European cultures for centuries. In reasonable amounts, absolutely fine for everyday drinking.

Functional drinks are where it's worth being more mindful:

• Kava (Leilo, Kava Haven) — Best enjoyed a few times a week rather than daily. High, frequent consumption of kava over long periods has been associated with liver stress in some studies. Enjoy it as a ritual, not a habit.
• Adaptogens & nootropics (Kin Euphorics, Curious Elixirs) — Many adaptogens are actually designed for regular use and become more effective over time. That said, cycling off periodically is generally recommended.
• Hemp / CBD (Aplós) — Well-tolerated daily by most people, though individual responses vary. If you're on medication, check with your doctor first as CBD can interact with certain prescriptions.

As with anything, moderation and self-awareness go a long way. If you have a specific health condition or take regular medication, we always recommend a quick check with your doctor before making any functional drink part of your daily routine.

Adaptogens are a class of plants and mushrooms that have been used in Ayurvedic and Traditional Chinese medicine for thousands of years. The idea is simple: they help your body adapt to stress — physical, mental, or emotional — by supporting your nervous and hormonal systems rather than overriding them.

Unlike caffeine, which forces alertness, or alcohol, which suppresses your nervous system, adaptogens work with your biology. The effect is more of a gentle recalibration than a noticeable hit.

Common adaptogens you'll find in our drinks and what they're known for:

• Ashwagandha (Kin Euphorics) — Reduces cortisol, eases anxiety, promotes calm without sedation
• Rhodiola — Supports mental stamina and focus under stress
• Lion's Mane mushroom (Curious Elixirs) — Associated with cognitive clarity and focus
• Reishi mushroom — Calming, immune-supportive, often used for sleep and recovery
• GABA (Kin Euphorics) — An amino acid that promotes relaxation and reduces mental chatter

What to realistically expect: Adaptogens are subtle, not dramatic. Most people describe feeling calmer, clearer, or more balanced — rather than feeling an obvious effect the way alcohol delivers one. They also tend to work better with consistent use over time than as a one-off.

The science: Research is promising but still developing. Adaptogens are not FDA-approved to treat or prevent any condition. Think of them as functional wellness ingredients — backed by centuries of traditional use and a growing body of modern research, but not a replacement for medical care.

If you're on prescription medication, particularly antidepressants or hormone-related treatments, check with your doctor before consuming adaptogens regularly.

Both start in the same place — sugar and yeast — but they part ways quickly, and the difference shapes everything about how a drink tastes, how strong it is, and how it's made.

Fermentation is what happens when yeast converts sugar into alcohol and CO₂. It's one of the oldest processes in human history and is how wine, beer, cider, and kombucha are made. The alcohol content tops out naturally — usually between 3% and 15% ABV — because the yeast eventually kills itself off in its own byproduct. What you're left with is a drink that still carries the full character of its source: the grape, the grain, the fruit, the tea.

Distillation takes a fermented liquid and applies heat, which vaporizes the alcohol (since it evaporates at a lower temperature than water), then captures and condenses those vapors into a much higher-alcohol liquid. This is how spirits are made — gin, whiskey, vodka, rum, tequila. Distillation doesn't just concentrate alcohol; it strips and reshapes flavor, which is why distillers then age, blend, or botanically infuse their spirits to add complexity back in.

Why it matters for our range: Most of our non-alcoholic wines — like French Bloom, Prima Pavé, and Oddbird — are fermented and then dealcoholized, so they retain the texture and character of real wine. Our non-alcoholic spirit alternatives — like ISH and Free Spirits — are inspired by distilled products but built from botanical extractions and natural flavors rather than actual distillation. Neither approach is a shortcut; they're just different crafts solving the same challenge: great flavor without the alcohol.

It comes down to how dealcoholization works and a legal definition worth understanding.

When a wine or beer is made the traditional way, it ferments to its full alcohol level first. The alcohol is then removed through a gentle process — usually vacuum distillation or a spinning cone — that preserves flavor while stripping out the alcohol. This process is precise but not always perfect. A tiny trace of alcohol can remain — typically between 0.0% and 0.5% ABV — which is why some producers label honestly with "less than 0.5%" rather than claiming an absolute zero.

To put that in perspective: a ripe banana contains roughly 0.4% ABV. A glass of fresh orange juice sits around 0.1–0.5%. The trace amounts in these drinks are comparable to what occurs naturally in everyday food.

Under U.S. law, any beverage under 0.5% ABV is legally classified as non-alcoholic — so these products meet the full legal definition, even with the trace amount disclosed.

Producers who label this way are being more transparent, not less. A brand that says "less than 0.5%" has measured carefully and is telling you exactly what's in the bottle. Compare that to products that simply say "alcohol free" without publishing lab results — the honest label is the better label.

If you need absolute certainty of 0.0% — whether for personal, religious, or medical reasons — look for products in our range that are certified at 0.0% ABV, such as Copenhagen Sparkling Tea, Saicho, French Bloom, Prima Pavé, Ghia, and St. Agrestis. These are either never fermented to begin with or independently verified at zero.

Yes and it's one of the most exciting things about where this category has landed.

Non-alcoholic spirits like ISH, Free Spirits, and Abstinence are specifically designed as 1:1 substitutes. Use them exactly as you would their alcoholic counterparts — same ratios, same glassware, same technique. An ISH London Botanical Spirit works in any gin cocktail: a G&T, a Negroni riff, a Gimlet. Free Spirits Bourbon drops straight into an Old Fashioned or a Whiskey Sour. The builds are identical; the alcohol is the only thing missing.

Dealcoholized wines and sparkling teas work beautifully in spritzes, punches, and wine-based cocktails. French Bloom in an Aperol-free spritz. Copenhagen Sparkling Tea as a champagne substitute in a Bellini or French 75 riff. Saicho as a sophisticated mixer with fresh citrus and herbs.

A few things to keep in mind:

• Alcohol carries flavor, texture, and viscosity that affect how a cocktail comes together. You may need to adjust ratios slightly — a touch more citrus or a stronger bitter — to achieve the same balance.
• Cold and ice matter even more with NA cocktails. Serve everything well-chilled and don't skip the garnish — aroma does a lot of the heavy lifting.
• Pre-batched RTDs like St. Agrestis Phony Negroni are already built and balanced — pour straight over ice and you're done.

The short version: yes, swap freely. Start with your favorite classic recipe, use an NA substitute at the same measure, and adjust to taste from there.

Most non-alcoholic products taste best when served chilled rather than at room temperature, though the ideal temperature varies slightly by drink type.

• Non-Alcoholic Beer: Serve well-chilled (around 38–45°F). Cold temperatures mask any excess sweetness and give it the crisp, refreshing bite of a standard beer.
• Non-Alcoholic Wine: Serve lightly chilled rather than warm. Unlike traditional red wine, alcohol-free reds benefit from a slight chill (around 55–60°F) to highlight their fruit notes and balance out any extra sweetness or bitterness. Whites and sparkling varieties should be thoroughly chilled.
• Non-Alcoholic Spirits: Serve slightly chilled or over ice, as heavy room-temperature tasting can sometimes make zero-proof spirits taste overly sweet or thin.
• Mocktails, Juices, and Teas: Serve chilled (around 40–50°F) to preserve freshness and enhance natural aromas without numbing the flavor.

Note: While unopened bottles can usually sit in the pantry at room temperature before opening, most non-alcoholic beverages taste significantly better once cooled. Always check individual labels, as opened items like non-alcoholic wines and aperitifs generally require refrigeration to prevent spoiling.

Without alcohol acting as a natural preservative, non-alcoholic bottles are more perishable than their traditional counterparts, but with a little care they hold up well.

Dealcoholized wines (French Bloom, Prima Pavé, Oddbird, Leitz, Giesen)
Re-seal with a wine stopper and refrigerate immediately after opening. Still wines last 3–5 days; sparkling wines are best within 1–2 days before they lose their fizz. Use a pressure-rated sparkling wine stopper — a regular cork won't hold the carbonation.

Sparkling teas (Copenhagen, Saicho)
Treat like sparkling wine. Best within 24–48 hours of opening. Refrigerate with a sparkling stopper and drink sooner rather than later for peak effervescence.

Bottled aperitifs & spirit alternatives (ISH, Ghia, Free Spirits, Abstinence, Pathfinder)
These are more concentrated and built with botanicals and preservatives that extend their life considerably. Refrigerate after opening and most will keep well for 4–6 weeks. Check the producer's label for specific guidance — some can last longer.

Functional bottles (Kin Euphorics, Aplós)
Refrigerate after opening and consume within 5–7 days for best flavor and potency.

Canned products (St. Agrestis, Ghia Le Spritz, Leilo, Artet)
Cans are single-serve and meant to be consumed in one sitting. Once opened, finish it — there's no good way to reseal a can and carbonation is lost quickly.

The universal rule: when in doubt, refrigerate, reseal, and drink within 3 days. If it smells flat or off, trust your nose — it's telling you something.