Extra are consuming alcohol-free cocktails, spirits, beer and wine

The non-alcoholic beverage industry has skyrocketed over the past year as consumers switch from alcohol-filled nights to their health and wellbeing.

While some drive back completely, others switch to drinks that taste like their favorite drinks, but without alcohol. Once viewed as a passing – even ridiculous – trend, today non-alcoholic wine, beer and, more recently, spirits can be found in bars, restaurants and grocery stores around the world.

However, most consumers of these drinks do not give up alcohol for good. Alcohol analysis company IWSR said 58% of consumers still drink with little or no alcohol, but in moderation.

“With the pandemic, it’s even more important to socialize and connect with friends and family, and drinking is … Co.

The difference is that people now want to “drink healthier”, he said.

Consumers are willing to pay

Whether gin, tequila, vodka or rum, non-alcoholic spirits startup CleanCo claims his line of beverages tastes like the real thing.

Their price points aren’t all that different either.

A 700ml bottle of Hendrick’s Gin costs around $ 40, while the alcohol-free version of CleanCo sells for around $ 25.

But that doesn’t stop consumers from paying the bill. According to the data analysis company NielsenIQ, Non-alcoholic beverage sales rose 33.2% last year to total sales of $ 331 million.

Sales of non-alcoholic beer and cider rose by 31.7%, but above all sales of non-alcoholic spirits rose by 113.4% in the same period.

CleanCos alcohol-free apple vodka and spiced rum.

Courtesy of CleanCo

The cost is justified by the time and labor it takes to create soft drinks that have the same taste, aroma, and mouthfeel as traditional spirits, said Justin Hicklin, chairman of CleanCo.

“We use eight or nine different distillation techniques to extract flavors,” he said. “It’s an enormously complex thing – and quite expensive.”

Hicklin said the juniper used in the company’s non-alcoholic gin comes from a single supplier in Bulgaria – “the best juniper you can buy”.

CleanCo entered the UK market in 2018 after founder Spencer Matthews saw significant upward trends in the once severely underrepresented industry. The brand partnered with Demeter & Co, which launched the company’s soft drinks in the US market in October.

Menashe estimates there are between seven and 10 million potential consumers in the United Kingdom and another 12 to 15 million in the United States.

“We are focusing on these two markets for the next two years,” he said.

Pricing doesn’t seem to be an issue for consumers at the moment.

Mark Livings

Lyre’s CEO

Bottles of non-alcoholic spirits from lyre are even more expensive. Founded in 2019, the company closed a £ 20 million (US $ 26 million) financing round in November, with the company now valued at £ 270 million (US $ 357 million).

“The products contain ingredients sourced from 39 different countries of origin to deliver the exact flavor profile,” said Mark Livings, Lyre CEO. “Some of them are so complex that they have more than 36 different flavors.”

Livings said the brand is in “hyper-growth mode,” with a bottle being sold every 30 seconds.

“Price doesn’t seem to be an issue for consumers right now,” he said.

Interest in Asia and the Middle East is growing

In Asia and the Middle East, too, the increasing demand for non-alcoholic and low-alcohol beverages is increasing rapidly.

Lyre is available in 60 countries and the three largest markets in Asia are Singapore, Hong Kong and mainland China. The company expanded into Malaysia and eight countries in the Middle East that have strict regulations on alcoholic beverages.

“We’re going a completely different way [there] how we take over the rest of the world, “Livings said.” We do this respectfully … make sure we abide by all local laws and all … sensitivities. “

Lyre’s non-alcoholic gin, called “Dry London Spirit”, is the company’s most popular product in the UK.

Courtesy Lyre’s

Livings said it was an exciting time for the global liquor industry “which will bring in a few extra billion people”.

“You would see the highest income earners or the very wealthy prioritize their health, but now it is starting to invade all consumer groups,” he said.

Age is another factor. Younger people who have grown up during wellness movements promoting plant and organic foods are reportedly drinking less alcohol than generations before them Research published by the International Journal of Drug Policy.

However, non-alcoholic spirits are not consumed by everyone. Hong Kong’s Darkside, called the 49th best bar in the world in 2021, relies on ingredients like coconut water, Sichuan peppercorns and kombucha rather than alcohol substitutes.

“We work with kombucha because not only does it create the taste, but we’ve also found that many of the reasons people don’t drink alcohol at social gatherings are because they are on a detox, are on a non-alcoholic diet, or are pregnant. Said Arcadius Rybak, director of bars at Rosewood Hong Kong, where Darkside is located.

“These categories of diners tend to never turn down a beneficial kombucha,” he said.

Not for everyone

Although soft drinks are “becoming the norm rather than the anomaly,” not everyone is inclined to try them, said Singaporean Eunice Tan.

Tan said she doesn’t like the taste of alcohol, so products that mimic the taste of gin or bourbon wouldn’t appeal to her.

Lyre’s alcohol-free Spiced Cane Spirit is one of his bestsellers.

Courtesy Lyre’s

“Because I’ve never been drunk, I don’t know what the ‘original’ tastes like or what ‘buzz’ is like,” she said. “So no, I wouldn’t choose a non-alcoholic alternative … unless I’m throwing a house party and wanted to pamper my guests.”

Some soft drinks are also not completely alcohol-free. According to the IWSR, non-alcoholic drinks are defined as containing less than 0.5% alcohol by volume. However, this is one reason why addiction counselors recommend people with a history of alcohol abuse to avoid these drinks opinions on the subject are mixed, according to Alcoholics Anonymous website.

More choices

Until recently, teetotalers in bars and restaurants could choose between mocktails, soft drinks, juice or water, which for some was not good enough.

“Mocktails have always been too cute and childish … I could mix OJ and 7 Up myself,” Tan said. “If I was eating out or in a bar, I would appreciate the creativity and attention of the house when it comes to adult tastes.”

Cloudstreet’s “I can’t believe it’s not red wine!” is made from cherry juice, pink peppercorns and a mushroom syrup.

Courtesy of Cloudstreet

Dan Durkin, Food and Beverage Director at American Club Singapore, said the response had been positive after the Social Club launched non-alcoholic spirits from the British brand Seedlip.

“When you have a gin and tonic with Seedlip gin, you’d feel like you’re drinking the real deal,” he said.

In addition to health and religious reasons, people asked for these drinks because they “didn’t want to appear out of place with friends or colleagues”. Others want options other than “just a plain old soft drink but something more interesting and handmade,” he said.

Cloudstreet’s “I Really Mead You Right Now” is made from Portuguese honey and flowers.

Courtesy of Cloudstreet

Some restaurants, like Cloudstreet in Singapore, even combine soft drinks with the meal.

“We didn’t want to exclude our non-drinking guests from an entire experience,” said Vinodhan Veloo, Group Beverage Manager, Cloudstreet. “We even serve … pairing in the same wine glasses for consistency.”

The costs? Additional $ 128 ($ 94) per person.

Customers pay top dollars because drinks contain ingredients like Portuguese honey, lapsang souchong (a type of black tea), pink peppercorns, and mushroom syrup, Veloo said.

Hong Kong’s DarkSide has three soft drinks on its menu.

Courtesy DarkSide

According to the IWSR, the trend in soft drinks shows no signs of slowing. The beverage analysis firm predicts the industry will grow 31% by 2024 as more bars and restaurants offer soft drinks.

“I remember going to a restaurant 20 years ago that didn’t have a vegetarian option,” said Hicklin of CleanCo. Similarly, “bars would not survive today if they only sold alcoholic beverages.”

Prohibition-style cocktails and stay music: Moody’s Lounge house owners wish to deliver one thing new | Enterprise

You can find Prohibition-era Moody’s Lounge, a cocktail lounge, and music club at 546 Main St. by looking for the neon orange Dal Segno sign – it looks like a percent sign overlapped by a slanted letter “S” .

If you get a dal segno while playing music, you should circle back and play the section again.

“And that’s exactly what we want people to do when they see us,” said co-founder Logan Moody. “Come back and play with us again.”

Moody’s Lounge has been brewing in the minds of Moody and Jim Simons for years. The two met around the age of 5 when their fathers were in the same band – JT and The Big Dogs. Moody and Simons have reconnected and have been close friends for about 12 years.

Moody has always had a vision for this restaurant. An upscale place that reminds you of Prohibition-era speakeasies in both aesthetic and beverage forms – an old fashioned, a Manhattan – and a comfortable place to listen to live music.

But they kicked the can down the street for a couple of years, waiting for the right time.

“Logan and I always talked about opening a high-end cocktail bar, and we finally made it. It was his vision and I was able to use my experience to help cut the red tape, ”said Simons, who is also Vice President of Sales at Enstrom’s Candies. “Logan’s like a brother to me and it’s great to be able to do this together.”

Then in the winter a square opened on Main Street and apparently on a whim they approached 546 Main.

The lounge is elegant and elegant. They have modern black chairs around small tables to sit and listen to music. If you want more space, you can relax on the orange sofa.

“It sounds selfish, but I wanted to open up a place to hang out,” said Moody. “This won’t be a noisy place with sports and it won’t be a dance club. These companies definitely have their place, but it’s not us. We are something that Grand Junction wants but doesn’t have. “

The endeavor also has an additional meaning between the two friends.

Moody’s Lounge combines their shared experience in the food industry and their love of music. Simons is also a co-owner of Enstrom’s. Meanwhile, Moody has worked in the local restaurant scene for years, often as a bartender, in places like Enzo’s Ristorante Italiano, Kannah Creek, and Ella’s Blues Room.

They also learned music from their fathers. Simons plays the saxophone and Moody, who loves everything from the nu metal band Tool to jazz, is a drummer.

They hope to get JT and the Big Dogs on stage as soon as possible after it opens. Simons and Moody were hoping to get the lounge off to a smooth start this past weekend and are hoping it can open sometime in June.

“It’s a small room so we can’t put a rock band up there. And we won’t have a tool up there either – although I wouldn’t say no if asked, ”said Moody. “It won’t just be a jazz club. We’ll have a lot of chill music there. “

People really want to experience something new, said Simons, and he thinks they can do it.

“This will be a place for anyone looking for a place with good cocktails and good music,” said Moody. “I like to be up there and play with people, but I look forward to serving drinks to everyone. It sounds cheesy, but I love doing it for people. “

Ranch Rider Spirits’ canned craft cocktails boomed in the course of the pandemic

Brian and Quentin at Ranch Rider Spirits.

Source: Ranch Rider Spirits

Ranch Rider Spirits’ cocktail line is as Texan as possible.

The canned cocktails were built and bred in the beating heart of Austin, Texas and are the craft of co-founders Quentin Cantu and Brian Murphy. Ranch Rider Spirits offers four decidedly Texan craft cocktails with no preservatives or additives in simple 12-ounce cans.

Originally from Texas, Cantu completed a six-year stint in Washington, DC, where he worked in politics before heading out to the Lone Star State in 2016 to befriend Murphy.

“I think we were really hungry to learn new skills outside of class and outside of our previous careers,” Cantu told CNBC. Armed with the basics of business, Cantu and Murphy launched their first company – a food truck that offered healthier options to students on the sprawling UT campus.

“We went out at 6am, bought food, cooked that day, and then went to class and did it all over again with very little sleep,” said Cantu, explaining that the two started business while doing a full deal . Course load of UT’s demanding MBA program.

As the demand for meals cooked on board the food truck, affectionately known as the “Ranch Hand” increased, Cantu and Murphy expanded the business with a range of handmade cocktails.

“I think we hit a nerve,” said Cantu of the relatively quick success. “We met a lot of unknown consumer demand for something that wasn’t beer, but also wasn’t spiked seltzer.”

To keep up with demand, the two pondered how to further scale the happy accident of a potential alcohol business.

“We didn’t want to just open a bar. We wanted to make sure the product we made could be enjoyed by everyone for a longer period of time,” Cantu told CNBC, adding that a canned product gave them flexibility in pursuing e-commerce -Sales as well as doing business with health-focused grocery stores like Whole Foods.

Ranch Rider Spirits

Source: Ranch Rider Spirits

In January 2020, with the grace of Austin Angel investors, Cantu and Murphy launched their first cans in the local market. Four months later, as the coronavirus pandemic raged, forcing restaurants and bars to close, Cantu and Murphy saw soaring demand as diners brought cocktail culture home.

“Obviously people quarantined at home and spent a lot more time online during the pandemic, so we really invested in digital marketing, which we both got from our previous careers before business school,” explained Cantu.

Online alcohol sales rose a whopping 243% in the third week of March, according to Nielsen published by Bloomberg.

Data from IWSR and Nielsen showed ready-to-drink retailers saw sales surge during the coronavirus pandemic BevAlc Insights from Drizly alcohol e-commerce platform.

During a 23-week period amid the August 8th coronavirus pandemic, the ready-to-drink sector saw off-premise dollar sales grow 86.8% year over year, according to Nielsen.

Before the coronavirus pandemic, the sector saw 21.5% growth for a 52 week period ending February 29, according to Drizly.

“When you think about the value proposition of a canned cocktail like Ranch Rider, when you want to go to the lake or pool with friends and have a liquor-based cocktail, you don’t want to bring a glass bottle, you don’t want to bring ice, you don’t want fresh limes and Bring side dishes, “Cantu explained.

Ranch Rider Spirits ranked second among Drizly’s best-selling 2020 brands, beating ready-to-drink offerings from industry giants like Ketel One, 1800 Tequila, Jim Beam and Cutwater Spirits.

In its first year of business, Ranch Rider had sales of approximately $ 4 million, nearly quadrupling its conservative projections.

“Much of our growth has been organic because we’ve focused on slowly cultivating audiences, mostly in Texas, that appreciate the craftsmanship of our product,” said Cantu.

Austin’s craft culture

Ranch Rider Spirits

Source: Ranch Rider Spirits

The funky, upbeat heart of Texas is home to the University of Texas, the annual SXSW (South by Southwest) technology conference, and multiple arts and music festivals a mecca for start-upsTo pull Silicon Valley in some ways.

The city thrives on a vibrant terrace culture powered by food, drinks and live music.

“The culture of Texas, and Austin in particular, is a culture of craft,” Cantu explained. “There’s a high premium here and appreciation and respect for craftsmanship, and we never wanted to lose sight of that value as it drives our growth.”

To ensure full accuracy of the production process, Cantu and Murphy built a 20,000 square foot facility about 40 minutes outside of Austin.

“We felt that it was important to touch and feel everything that goes into our product. We didn’t want to outsource this process to someone else, and I really think a lot of people in Austin really appreciate that attention to detail . ” he added.

“Real citrus fruits, real spirits”

Canned Cocktails from Ranch Rider Spirits Co.

Courtesy Ranch Rider Spirits

Last week Ranch Rider Spirits unveiled their fourth canned cocktail called “The Buck”, a recipe from Moscow Mule made from six times distilled vodka, freshly squeezed organic ginger, freshly squeezed lime and mineral water.

“The Buck” contains 5.9% alcohol and 119 calories and follows “Ranch Water”, a cocktail based on reposado tequila with a dash of sparkling water and freshly squeezed lime juice. The legendary West Texas cocktail “The Chilton” is the place where the freshly squeezed lemon juice shines next to a pinch of sea salt and vodka.

The portfolio is rounded off by the “Tequila Paloma”, in which reposado tequila, freshly squeezed grapefruit, lime, orange and mineral water merge.

“We printed this on the label of each can, but we’re just keeping it stupid. We use real citrus, real liquor, no additives, no preservatives, no sugar at all,” explained Cantu. “It tastes fresh because it’s not artificial and it’s not made in a laboratory,” he added.