Discover the eight must-try drink brands
No and low-alcoholic (‘nolo’) drinks, consciously crafted wines and lighter spirits are some of the top trends for 2021. The new era of offerings is designed to support sustainable drinking and ensure a balance between the latest flavours and wellbeing.
In a recent study, 49 per cent of consumers stated that moderating alcohol consumption is good for overall mental wellbeing, with 47 per cent of consumers citing health as the main reason to limit or reduce alcohol intake.
Globally, the alcohol category has seen a shift towards mindful drinking or considered consumption. More and more consumers are looking for low- and no-alcohol options to help them embrace a balanced lifestyle.
Ethical consumerism has also increasingly become the preferred option as consumers are choosing brands and products that embrace purpose and support their values.
Eight drinks to try this holiday season
Seedlip: non-alcoholic spirit
Founded by Ben Branson, Seedlip is the world’s first distilled non-alcoholic spirit and there are currently three products in the range. Seedlip Spice 94 is an aromatic and woody drink with a warm spice and citrus character, which continues to be the brand’s top seller.
The Seedlip Garden 108 is a favourite among bartenders for its complex flavour profile. Newest in the range is the Seedlip Grove 42, which is zesty with three kinds of orange and a fragrant character from lemongrass, ginger and Japanese Sansho peppercorns.
The drinks have no sugar, sweetener or artificial ingredients. With the tagline, ‘What to drink when you’re not drinking’, Seedlip is aimed at designated drivers, teetotallers, pregnant and breastfeeding women, mindful drinkers and fitness lovers.
The Duchess: no-alcohol G&T
The Duchess, the world’s first low-sugar and alcohol-free ready-to-drink gin and tonic, has been tapping into the global nolo market for the past three years. Founded by Inus Smuts and Johannes Le Roux, the South African business is blending wellness with sophistication as it continues to grow its footprint.
Its range includes The Duchess Botanical – a classic gin and tonic taste, with aromatic layers of orange peel, cloves, cardamom, allspice and star anise; and The Duchess Floral – infused with the natural extracts of primrose, citrus blossoms and the indigenous honeybush.
There is also The Duchess Greenery with extracts including rosemary, lime leaves and a hint of cucumber; and The Duchess Spritz Elderflower, which comes in two delectable flavours: Elderflower White and Berry Rose.
Round Theory: earth-conscious wines
Designed for wine lovers looking to make more environmentally friendly decisions is Round Theory. The New Zealand wine range features four varietals: Rosé, Sauvignon Blanc, Pinot Gris and a White Field Blend.
Round Theory’s unique-shaped glass bottles are 30 per cent lighter, 35 per cent shorter and made from clear glass for improved recyclability and to lower the carbon footprint. Plus, all cartons are made from 100 per cent recycled paper.
The company’s wines are sustainably grown and sourced from Sustainable Winegrowing New Zealand accredited vineyards in Marlborough and Hawke’s Bay. The wines are also vegan-friendly certified.
State of Light: low-alcohol wines
State of Light is an innovative wine range that boasts 35 per cent less calories and 45 per cent less less alcohol – compared to a 13 per cent alcohol/volume wine.
The State of Light label includes pinot gris featuring bright aromatics of apple and pear and a dry finish, and sauvignon blanc with a combination of fresh passionfruit and guava – refined all the way to the full crisp citrus finish. The rosé contains berry fruits and watermelon aromatics and has a dry finish.
The wines are crafted to showcase Hawke’s Bay – New Zealand’s oldest wine region located on the east coast of the North Island.
Petaluma: the right wines from the right region
Australian winery Petaluma marks the annual vintage release of its Yellow Label wines. Petaluma has unveiled new vintages from its flagship range featuring the 2019 Piccadilly Valley Chardonnay, 2018 B&V Vineyard Adelaide Hills Shiraz, 2015 Evans Vineyard Coonawarra Cabernet Merlot, 2020 Hanlin Hill Clare Valley Riesling and 2018 Coonawarra Merlot.
As a producer of Croser sparkling wines, Petaluma will also release the 2006 Croser Late Disgorged Piccadilly Valley – the most premium wine from Croser’s sparkling portfolio.
Petaluma’s objective has been to produce ultra-premium wines mindful of its site philosophy of growing the right varieties in the right wine region.
The 2019 Petaluma Yellow Label Piccadilly Valley Chardonnay is full of white and yellow stone fruits with a subtle cedar and spice oak complexity.
The 2018 Petaluma Yellow Label B&V Vineyard Adelaide Hills Shiraz displays red berry fruits layered in white pepper and spice.
House of Arras: top sparkling
Australia’s most awarded sparkling wine brand, Tasmanian winery House of Arras has recently been awarded Top Sparkling Wine in Decanter’s Wine of the Year 2020 Tasting for its E.J. Carr Late Disgorged 2004.
House of Arras E.J. Carr Late Disgorged 2004 is made from the noble grape varieties of sparkling wine, sourced from cold-climate Tasmanian vineyards.
This wine is a mix of 69 per cent chardonnay and 31 per cent pinot noir. It has spent 13 years on tirage and takes Australian sparkling to a level of texture and complexity rarely achieved.
Svedka Rosé Vodka
A combination of vodka and wine, Svedka Rosé Vodka boasts flavours of pineapple and strawberry, complemented by notes of hibiscus. This vodka is on the lighter side (30 per cent Alcohol/Volume).
Pink spirits, including rosé-blended vodka, have emerged as a trend and lifestyle choice for millennials.
It is not only linked to the rosé revolution but also the growing cocktail culture and move towards lighter, lower-alcohol options in line with broader health and wellness movements.
Pampelle
Pampelle, coined as "the world’s first ruby red grapefruit aperitif", is made from grapefruit that has been harvested in Corsica.
The fruit is then transported to a distillery in Cognac, where it is macerated and infused with botanical extracts such as Japanese yuzu and Haitian bitter orange bigarade.
Batches are then blended with cinchona tree bark quinine, Gentian bitters and eau de vie. The drink has a relatively low 15 per cent alcohol by volume and is 30 per cent naturally lower in sugar.
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