Sober FAQs


Why non-alcoholic?

Because choices are great. Because there are lots of ways to mark a moment. Because you’ve had two cocktails and want to stay out, but have sh*t to do tomorrow. Because you don’t feel like piling on the calories. Because you can mix it with liquor for low-ABV cocktails. Because there’s a baby in your belly. Because you’re training for a marathon but don’t want to give up your evening ritual. Because you should be able to enjoy something better than club soda. Because it’s about time.

How is no- to low- alcohol wine made?

Fermentation is a transformative process. It doesn’t just produce alcohol but also a myriad of aromas, flavours and textures. The challenge of making no & low wine is removing the alcohol from a fermented juice (which can typically be 13%-14% alcohol by volume) without impairing mouthfeel, balance, typicity and quality.
It’s not easy.

Two main methods currently in use are:
Vacuum distillation which sees alcohol and other volatiles removed at a relatively low temperature (25°C-30°C), with aromatics blended back in afterwards.

Spinning cone columns are not dissimilar but involve repeated low-temperature evaporation and condensation using inverted cones and centrifugal forces. They are swift and highly efficient in separating constituent elements, which are then blended back together.

What are adaptogens?

Adaptogens are active ingredients in certain plants and mushrooms that may impact how your body deals with stress, anxiety and fatigue. When consumed, these plants target specific stressors in your body.

There are three qualities that plants must have to be an adaptogen:

  • It is non-toxic when taken in normal doses.
  • It helps your body cope with stress.
  • It allows your body to return to balance (homeostasis).

Adaptogens work as a temporary bandage but aren’t the solution to long-term stress.

 Why do I sometimes feel a buzz with N/A cocktails?

You have to love that placebo effect! Between the hard-wired reward-response mechanism of our brain, and our enjoyment of things served in cocktail glasses, sometimes it can feel like having a "buzz" even without actual effects of alcohol.

 Some more data, stats and words to chew on if still hungry...

“Last year, sales of zero-proof beverages increased by 90%, totaling $11 billion.” - IWSR Drinks Market Analysis

"Non-alcoholic beer, wine and spirits sales are on the rise. Revenue is expected to show an annual growth rate (CAGR 2024-2029) of 11.01%, resulting in a projected market volume of US$167.90bn by 2029." -

“...only 42% of millennials actually drink. For Gen Z, the total is halved, with only 21% imbibing on a regular basis.” -

"Alcohol consumption has zero proven benefits. Because of this, deciding to go alcohol-free can be good for your health. Non-alcoholic spirits have up to 90% fewer calories compared to their full-proof counterparts. If you're looking to manage your weight, ordering a mocktail can help you reach your goals." -

According to the World Health Organization's May 2022 report on alcohol, harmful use can cause death and disability "relatively early in life" in people aged 20-39, with 13.5% of total deaths attributable to alcohol.

The Rise of the Nonalcoholic Bottle Shop - Eater
The Rise of Zero-Proof Beverages - FireBelly Marketing
Toronto’s First Stand-Alone Non-Alcoholic Bottle Shop - Toronto Life
Zero Proof Spirit Market Rising at 10% CAGR to Top US$ 271 Million by 2033: Fact.MR Report
Why millennials and Gen Z are helping lead the zero-proof drink surge - CBC
Non-Alcoholic Bottle Shops Are Helping Mindful Drinkers Thrive - Thrillist