Having been in the industry for so many years I don’t think that I ever really considered that I would be writing about less alcohol as a food trend, but here it is. Have a read and I wonder if you will find it is as interesting as I do.
We know that Generation Z drinks less than the generation before them, and that they value quality in what they do drink, so we predict non-alcoholic drinks will become more niche this season and in fact in the coming years as a result. Expect to hear much more talk of turmeric shots, charcoal-activated water, cold-pressed juices and non-alcoholic ‘spirits’ like Seedlip. Who would have thought that sticking an heirloom carrot in a non-alcoholic cocktail would be “just what the doctor ordered”…
From the Website:
THE ART OF DISTILLATION
In the 1600’s Apothecaries were using small copper stills to make non-alcoholic herbal remedies. This alchemy was documented in The Art of Distillation published in London in the year 1651 & is now re-purposed for the modern day.