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Zero-alcohol wine alternative Non delivers flavour, body and complexity, minus the booze Zero-alcohol wine alternative Non delivers flavour, body and complexity, minus the booze Zero-alcohol wine alternative Non delivers flavour, body and complexity, minus the booze Zero-alcohol wine alternative Non delivers flavour, body and complexity, minus the booze

Zero-alcohol wine alternative Non delivers flavour, body and complexity, minus the booze



Alongside other non-alcoholic offerings like distilled spirit Seedlip and native Australian booze-free beer Sobah, Non identifies as a zero-alcohol alternative to wine. A brainchild of ex-Noma chef William Wade and branding whiz Aaron Trotman, Non is built with similar production methods and flavour profiles to wine, offering sippers a beverage that’s just as deep and complex as the real thing. William’s fine-dining skills have provided the building blocks for the Melbourne-made Non range, developing each variation with the same process he’d use to create a new dish. Different techniques are used to bring out the best of the fruits and aromatics used in the Non drinks, while intriguing ingredients like kombu (for minerality) and olive brine (for saltiness) add a level of complexity normally only afforded by alcohol-based beverages.

Boasting similarities to pet-nat wine and designed to be paired with food, the initial three Non varieties are a bold reflection of William’s interpretation of the season’s best ingredients, shining a light on key growing regions in Australia and across the world. The first is a fruity number (inspired by one of William’s past dessert dishes) made with salted raspberries, chamomile, Murray River salt, organic cane sugar, verjus and filtered water. The second is a little more punchy, made with caramelised whole pears, kombu, ginger, cardamom, peppercorn, star anise, black tea, clove, honey, vanilla, olive brine, verjus and filtered water. The third variation has a citrus lean, crafted with Japanese yuzu, Valencia oranges, toasted Sri Lankan cinnamon, Murray River salt, organic cane sugar, verjus and filtered water. A fourth, which is a collaboration with Melbourne restaurant Ides and based around roasted beetroot, is set to be released in the coming weeks. By the time the Non beverages are bottled, the sugar content is very low and given its all-natural, preservative-free state, the shelf life is around three months. Non is currently available at select restaurants and bars in Melbourne, Sydney and Adelaide, and is expected to arrive in local Gold Coast and Brisbane venues this spring. For more information, head to the Non website.

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