With non-alcoholic drinks the calories tend to be much lower, even in a low alcohol drink such as a 1.2% ABV beer compared to a 5% ABV beer. If we can still taste that cold refreshing beer but with the benefits of it being lower in calories (and no hangover may I add) then surely we are onto a winner.
How is non-alcoholic gin made?
The same classic distillation process is carried out, as it would with full-strength gin. During the process a neutral grain spirit (plain alcohol) is added to a copper still along with a variety of botanicals. Botanicals are a range of different herbs, spices, fruits and flavourings which craft distillers use to produce their unique flavours for their spirits.
The botanicals help to create that ‘gin’ flavour, particularly the juniper, which is legally required to be the dominant flavour of gin. This is what helps the non-alcoholic version taste like the real deal.
The botanicals and the base spirit are heated, making the alcohol vapor separate from the water whilst capturing the flavours of the botanicals. Water is then added to heavily dilute the liquid (this is normally only diluted by half for full-strength gin) bringing the overall alcohol content much, much lower.
Hey presto, this is how most non-alcoholic (or low alcoholic) gin is made with some manufacturers going through multiple rounds of distillation to completely remove all traces of alcohol.