Interesting,intentional,andmadewith
provenancein mind,MikeBennielooks
tothenew-genofnon-alcoholicdrinks.@mikebennie101 @mikebennie101DRY AND
MIGHTY
BRUNSWICKACES
HEARTSSAPIIR,$50
TheBrunswickAcesrange
focusesongin-like
non-alcoholicsprits.
This‘Hearts’versionuses
cassiabark,gingerand
nativewattleseedas
seasoning,resultingin
a warm,piquantdrinkthat
worksa treatwithsoda
water in long glasses.LYRE'SHIGHLAND
MALTSPIRIT,$45
Lyre’srangeis extensive
andspansclassicspirit
styles.Thiswarm,mellow,
lightlyspicymalt-and-
caramelwhiskyalternative
is bestsippedona single
icecubeina good
tumbler.Tryit withpieces
ofhigh-quality dark
chocolate.SEEDLIPGROVE42,$49
Thisis themostthirst-
quenchingversionof
Seedlip,withstrong
orangeandcitrus
characters.It'smygo-to
oftheSeedliprange,and
worksa treatwithdrier
tonicwaters,servedwith
a wedgeoflemonor,
indeed, orange.SOBAHLEMON ASPEN
PILSNER,$5
Lemonaspen,nativeto
FarNorthQueensland,is
thekeyingredientinthis
zesty,crispbeer.It does
a brilliantjoboftwisting
classicpilsnerbeer
charactersanddelivering
highdrinkabilityand
refreshment.PS40WATTLECOLA,$5
PS40offersa brilliant
rangeofartisansoftdrinks
producedina factoryin
Sydney’sCBD.Thiscolais
asadultandcomplexas
softdrinksget,featuring
a blendofwattleseedand
kolanutwithcassiabark,
nutmeg,anise,coriander
seed,lavender,citrus zests
and vanilla bean.WE’VEREACHEDAtippingpointin our
drinkingculture.We’reinvestingin fancier
wines,interestingbeers,uniquespirits
and,increasingly,non-alcoholicoptions
thataren’tanafterthought. We’re drinking
less,butbetter.
Newgenerationsofdrinkersaretreating
alcoholicdrinkswithconsciousnessand
consideration,valuingthestorybehind
them.Weareinterestedin qualityand
experienceoverheroicconsumption.
“Ourgenerationis ontheendofthe
'gooutandgetsmashed'culture.Younger
drinkersaremoreeducatedandinterested
inhowtheyaredrinking,”offerschef
WilliamWade,co-founderandco-
produceroftheastonishinglygood
NONnon-alcoholicbeverages.
NONarecomplex,aromatic,textural
drinksthatsitsomewherebetweena juice,
tisaneandnon-alcoholicwine.It uses
verjuiceasa basewithorganicfruit,spices
andbotanicalslayeredontop.Therange
iscompelling,serious,delicious,and
demandis outstrippingsupply.
Bettersources,lessadditives,natural
productsand‘healthier’drinksseemtobe
addingup,andthenon-alcoholiccategory
isthriving.Thebestarebornfrom
consideration,inventivenessandgood
provenance.Non-alcoholicspiritsand
beersaremakingseriousheadway,we're
seeinganupswingin artisandrinks,
high-qualitycordialsandkombuchas,and
teasandtisanesarefindingtheirfooting.
Thismovementisn’taboutreplacing
alcoholentirely,it’saboutbreathinglife
intoa betterdrinkingculture.Drinking
smarterandmorediverselyis thekey.
“Myvisionis thatwhenyourockup
toa dinnerparty,youbringa bottleof
somethingnon-alcoholicthat'sreally
interestingandmadewithgoodintent
and,alongside,a bottleofnaturalwineor
anattention-grabbingbeer,”saysWade.
“Wewantalldrinkstobetalkingpointsin
theirownright.Theyshouldhaveequal
statusonthetable.” There’s something in
this for all of us.delicious.com.au/drinks
ToperusemoreofMike’s
favourite drinks.NON3 TOASTED
CINNAMON& YUZU,$30
Thisis a greatswitch-out
fortexturalwhitesand
orangewines,withovert
cinnamonspice,thebright
tangoforangejuiceand
a lushtexture,allpaired
witha generalsenseof
'wildpersonality'.It'sa
brilliantdrinkineveryway.
Try it as a party starter.MIKE BENNIE IS ALSO CO-OWNER OF A SYDNEY-BASED WINE AND LIQUOR RETAIL BUSINESS
DRINKS.
34 delicious.com.au