The no- and low-alcoholic beverage industry skyrocketed during the past year as consumers shift from coping with the pandemic to prioritizing their health.
, relies on ingredients like coconut water, Sichuan peppercorns and kombucha rather than alcohol substitutes.
Tan said she doesn't like the taste of alcohol, so products that mimic the taste of gin or bourbon wouldn't appeal to her."Because I've never been drunk, I don't know what the 'original' tastes like or the 'buzz' it gives," she said. "So no, I wouldn't go for an alcohol-free alternative... unless I was throwing a house party, and I wanted to cater to my guests.
Cloudstreet's "I Can't Believe It's Not Red Wine!" is made from cherry juice, pink peppercorns and a mushroom syrup.Dan Durkin, the food and beverage director at The American Club Singapore, said response was positive after the social club introduced non-alcoholic spirits from the U.K.-brand"If you have a gin and tonic made with Seedlip gin, you would feel like you were drinking the real deal," he said.
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