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“Compared to making gin, we are looking at four to nine times as much botanicals,” says O’Malley. When making a water-based spirit with the strength to stand up in a mixed drink, producers such as Wilderton use a heavier hand with the herbs, roots and spices that contribute flavor.
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By comparison, most basic distilled spirits in the U.S. 5% alcohol can be labeled as non-alcoholic. regulations, beverages containing less than. These get released when poured into a glass, sipped or mixed with ice or a cocktail, which is what enables the sensory intensity and complexity of distilled spirits.Īlcohol offers so many advantages for flavor extraction and retention that many, if not most non-alcoholic spirits use it at some point in the process, either as a base of distillation that is later removed or as a tincture added in trace amounts to the nearly finished product. Ethanol is an exceptionally good solvent for capturing aroma compounds. One big reason for the higher price? Even though water is cheaper than alcohol, it’s less effective at carrying flavors.
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Even for someone enthusiastic about trying alcohol-free options, that disparity can make them a tough sell. By comparison, one can nab a decent bottle of gin in most states for around twenty bucks. Nonetheless, non-alcoholic spirits often cost in excess of thirty dollars a bottle.