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Dealcoholized wine is improving fast, driven by science rather than marketing. Three techniques dominate: vacuum distillation, reverse osmosis, and spinning cone column distillation — now the standard for reaching 0.0–0.5% ABV while preserving aroma. Germany (Geisenheim University, SOLS, Carl Jung) and Australia (Flavourtech, CSIRO, University of Adelaide) lead the research. The U.S. (BevZero, WineSecrets, Rack & Riddle), Spain (Torres, Codorniu), France (Bordeaux Families, Pierre Chavin, French Bloom, B&S Tech), and Chile (Miguel Torres) lead production. Producers are now also studying which grape varietals and vineyard practices best suit dealcoholization. Quality keeps climbing fast.

28% of Americans won't be drinking any alcohol for New Year's Eve 2026 from a survey of 1008 legal age Americans from Statistica during Oct 28 to Nov 5, 2025. Amazing that "no alcohol" was the 2nd highest answer after...

As the Non-Alcoholic sector grows & as focused Non-Alcoholic bars & retail shops emerge there is a growing need for the main search engines and platforms for how consumers find places needs to create a new "non-alcoholic bar" and "non-alcoholic shop" category fields to select as these are more accurate descriptions for these places. Thus, please sign this petition to advocate for this

ABV comparison of common drink/food items to 0.5% ABV non alcoholic beer and surprising results of which drink/food items are higher in ABV than non alcoholic  beer

In the UK on premise/trade are seeing the trend of switching their Non-Alcoholic(NA) spirits from the Standalone NA brands like Everleaf or Seedlip to the legacy NA brands like  Beefeater, Captain Morgan, Gordon's gin. Companies like Diageo & Pernod Ricard seem to be de-emphasizing their standalone NA spirit brands in favor of pushing their legacy ones. Then what is the reasoning behind this & if this trend is also happening with off premise/trade if both retailer buyers & consumers are also switching to the legacy NA brands.