This page is fully or partially automatically translated.
Make an appointment with
So that you can make an appointment, the calendar will open in a new tab on the personal profile of your contact person.
Create an onsite appointment with
So that you can make an onsite appointment, the appointment request will open in a new tab.
Alcohol-free spirits? There is no such thing!
There is still no official category designation for non-alcoholic gin, rum, whisky & Co, but according to the EU directive, there is one thing they are definitely not allowed to be: non-alcoholic spirits, because spirits have an alcohol content of at least 15% by volume. Thus, the combination of the two terms does not work for legal reasons alone. My suggestion is: non-alcoholic spirits alternative - NASA for short - or in the specific case non-alcoholic gin/rum/whisky, etc. alternative.
The trend that swept across the Atlantic with the British Seedlip Gin in 2015 has long since arrived here as well. In my third glass is an interesting product from our capital: Humboldt Freigeist, a "non-alcoholic drink without artificial flavours with juniper, orange peel, cinnamon bark, coriander seeds and lavender blossoms". As someone who makes very high demands on the sensory qualities of a drink, both professionally and privately, I was very surprised at how close the product is to a "real" gin, and even after almost an hour in the glass, it has hardly lost any of its aroma in the nose or on the palate. Chapeau!
Sebastian Brack, Bastian Heuser, Steffen Lohr (l. to. r.) (Photo: Spreewood Distillers)Gin makes sense - but what about rum, brandy or whisky without alcohol?
Alcohol-free has long been a hit in the beer scene, and there are now also excellent products without volume percentages in wine and sparkling wine. Due to their low original drinking strength, they are all well suited for reduction to 0.5% by volume or less. With gin, too, one can either rely on a completely alcohol-free base or on the downstream extraction of alcohol. With brown spirits, however, the basic requirements are completely different... The target group, type and occasion of consumption as well as the classic drinking temperature provide an insight into why there are already relatively many alcohol-free gin alternatives on the market, but only a few rum alternatives, let alone whisky alternatives.
Gin is usually based on high-quality neutral alcohol, which is processed using various methods and flavoured with botanicals (zests, flowers, barks, herbs, woods, berries, etc.). People rarely drink gin neat, but enjoy it as a sundowner or refreshing party drink with a filler, ice and decoration (grapefruit slice, rosemary sprig, cucumber spiral, juniper berries, etc.). The target group of gin drinkers is open to new products and experiments, tends to be younger, not very dogmatic and seeks refreshing enjoyment in convivial company.
"There must finally be sophisticated drinks without alcohol for the taste of adults." (Tim)
Rum, brandy and whisky are far more complex in comparison. Barrel ageing alone brings colour, tannins and opulent vanilla and caramel notes into play, not to mention the aromas contributed by the raw material sugar cane, grape or grain. They are usually enjoyed neat and at room temperature or drunk as an elaborate cocktail and are less of a "side drink". This makes "recreation" as a not only acceptable but truly enjoyable non-alcoholic alternative all the more difficult - also because the target group tends to be somewhat older than with gin and is much more engaged with the pure product and all facets of its production and maturation. One possibility would be the elaborate dealcoholisation of the original spirit, but this would drive up the price enormously.
"In terms of taste, there is still a lot of room for improvement in the non-alcoholic alternatives segment." (Bastian)
What is currently offered in rum or whisky without alcohol is always recommended as a mixed drink with cola... which not only gives room for speculation regarding quality, but also gives hope that the end of the taste bar has by no means been reached!
H2O-làlà? "Just flavouring water is not enough to be taken seriously by gourmets and gastro professionals." (Bastian)"The problem for us as a distillery is not in the pricing or the procurement of raw materials, but in the stability and shelf life of the products as well as the possibility to bottle aseptically." (Bastian)
Alcohol is an excellent flavour carrier because it provides depth and complexity. Replacing it with water can quickly turn into a taste disappointment. Here, too, craftsmanship and experience are called for, because instant components or artificial flavours cannot be an acceptable solution for either the discerning producer or the connoisseur.
That is why various extraction methods and different carrier liquids are being tinkered with. Some rely on essences or highly aromatic botanical combinations, while others try using dealcoholised wine or similar as a base. What they all have in common is success, if they are passionate about food transparency and enjoyment.
"Non-alcoholic alternatives have been sold heavily in owner-operated LEH in recent months - especially with regional products you have to go to local retailers." (Bastian)Is it all just hype?
The per capita consumption of alcoholic beverages is declining, alcohol bans based on time, place or occasion are increasing, and consumer awareness is also changing.
Those who believe that alcohol-free products for adults are only a niche are very much mistaken! Because not only the obvious zero-percent consumers such as pregnant women and car drivers or people who abstain from alcohol for health, religious or ethical reasons are eligible for purchase, but also the many participants in congresses, artistic events and business dinners, athletes and last but not least the increasing number of consumers who eat a body-conscious diet.
More turnover with less alcohol: "It would be wrong not to participate. The segment is very exciting and has great potential. It shouldn't be left untapped!" (Tim)
Until now, the only alternatives in the restaurant and bar were water or the "sweet children's assortment". With non-alcoholic spirit alternatives, you create completely new enjoyment options for adults according to their tastes! Differentiation is the big keyword here.
"With high-quality, non-alcoholic alternatives to trendy spirits, restaurateurs, bartenders as well as food retailers can differentiate themselves from the competition." (Tim)
There is not only the group of non-alcoholic drinkers versus those who drink alcohol, but a third and in future also the largest group of those who increase their consumption by alternating alcohol and non-alcoholic! This offers restaurateurs and bar owners completely new sales opportunities!
"The trend will also flood a lot of poorly made alternatives onto the market - I see the bars here not only as trendsetters, but above all as a kind of bouncer against bad products." (Tim)Conclusion: "Pleasure is mindfulness in action" (Annick Seiz)
So those who don't get on the zero-alcohol bandwagon may be missing out on a huge market opportunity, as the topic of "alcohol-free" is receiving a disproportionate amount of attention as part of the general mindfulness trend.
People are becoming more and more concerned with healthy lifestyles, and many have developed a passion for good products in their own homes, especially in recent months. Especially now that it is possible to go out again or invite friends home, it is the perfect time to introduce new products to the indulgence market. These must neither be imitations from the laboratory nor replace one indulgence with another, but are rather about creating beautiful moments and experiences of enjoyment with high-quality alcohol-free alternatives.
Even if they will not reach every consumer and do not fit conceptually into every bar, non-alcoholic alternatives nevertheless offer a large number of producers, retailers and restaurants the opportunity to expand their product range, differentiate themselves and generate additional sales with a clientele that is prepared to spend good money on good products and enjoyable experiences. Decisive for long-term survival on the market will be: Craftsmanship and experience, high-quality ingredients, exciting aromas and sensual-emotional marketing.
