Non-alcoholic drinks have entered their best era yet, evolving way beyond saccharine sodas, juice-like “wine” and boring near-beer. These new zero-proof drinks deliver all the flavour, depth and intrigue (but not the hangover) of their boozy counterparts. There are hibiscus infusions served in bottles with cool-kid labels, non-alcoholic natural wine in box and can format, and sophisticated sodas in flavours like yuzu and blood orange–calamansi.
Related: A look inside Sobr Market, Canada’s biggest non-alcoholic bottle shop
And these drinks aren’t just for abstainers—they’re for nights when you need to make it to an 8 a.m. spin class the next day, for taking a break in between martinis, or for any time drinking alcohol isn’t an option or a desire. And of course, they’re excellent co-pilots to help get anyone doing Dry January get through the month. Here are 10 of our new favourites.
Zamalek—named after a neighbourhood in Cairo—started as an outlet for three Montreal-based friends to explore their Egyptian, Armenian and Palestinian roots. They came across an old family recipe and revived it into a floral, refreshing hibiscus juice, available both sparkling and still in cans at select Toronto takeout joints (Vilda’s, Forno Cultura, Taqueria Vegana), at more formal sit-down spots (Ten, Dreyfus), and in bottles at Grape Witches.
For their first non-alcoholic beer, Bloordale brewery Burdock didn’t try to replicate any serious IPAs or pale ales. Instead, they focused on a classically tangy, tart and highly crushable lime gose. It’s made with hand-squeezed Florida key limes and a healthy pinch of salt, so it’s light and citrusy with a saline punch. Note: it rings in at 0.5 per cent ABV, but that’s close enough to zero-proof—provided you don’t drink 20 of them.
Classic soda may not contain alcohol, but all the sugar doesn’t exactly make it a healthier substitute. Instead, grab some cans of Barbet, a locally made line of grown-up sodas in flavours like blood-orange-calamansi-jalapeno, grapefruit-ginger, cucumber-pineapple, and as of this month, yuzu and white peach—a peppy, floral, citrus-driven sparkler. Pour them into a glass for the full cocktail effect: they’re naturally dyed in shades of shimmering purple, pink and orange.
Have a 7 a.m. class booked at Othership? Want to avoid making the whole sauna smell like suds? Bellwoods’ zero-proof take on their iconic Jelly King is a juicy, tangy dry-hopped sour—just like its boozy big brother. Equally ABV-free is the Stay Classy IPA, with all the foamy head and hoppy, bitter finish of the original.
Niagara-on-the-Lake winemaker Drea Scotland’s entire ethos is to explore what drinks she can make from single seasons and specific places. Arden is made with spring honey harvested down in the Don Valley by the Toronto Bee Rescue. It’s delicate and floral, with a mouth-tingling effervescence and a touch of sea salt from Vancouver Island. Honey not your sweetener of choice? There’s also a maple soda.
Gamay Zero from Paradise Grapevine starts as most wines do—by picking the fruit, macerating it and pressing the grapes. But, instead of sending the wine to ferment into alcohol, they blend the juice with carbonated water to make a fun fizzy wine-ish seltzer.
Blood Brothers have joined the zero-proof movement with the release of a 0.5 per cent ABV sour beer. This one’s peachy and cherry-centric, with the same sweet-tart notes of their alcoholic sours. Also in their new line of non-alcoholic drinks: a Tahitian Treat–inspired sour.
In December, this Stoney Creek winery released its first wine alternative: Verto, a mix of green tea and the juice of Riesling grapes infused with peach, juniper, elderflower and cinnamon. The vibe: delicate, flirty, floral bubbles with warming, tingling spices.
The ingredients in Non’s bottles of zero-proof wine may seem strange—licorice root, lemon verbena, hops, kombu, ginger, clove, olive oil. But trust in the process: all these flavors come together to make a line of delicious sparkling wine alternatives. Non2 (made with caramelized pear and kombu) tastes like a grown-up apple cider, complete with notes of cardamom and vanilla, while Non5 highlights lemon marmalade, lemongrass and hibiscus—it’s like a dark rosé for those not-drinking days.
This Toronto line of non-alcoholic drinks doesn’t try to replicate the aromas and body of real wine. Instead, it builds on natural ingredients to make beverages that mimic the experience of drinking wine. Proxies offers contemplative bottles for sipping and swirling as well as a crushable white-wine alternative in a box. Made with peach, verjus, pineapple, white grape and citrus essence, it stays fresh in the fridge for a whole month (so any party leftovers don’t need to be dumped the next day). Also of note is a crisp canned sparkling white wine pretender, made in collaboration with sommelier Kristin Olszewski.
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Kate Dingwall is a writer, author and photographer covering spirits, business, culture, fashion and travel. By night, she’s a working sommelier. She has worked with Flare, Food & Wine, Wine Enthusiast, Maxim, People, Southern Living, Rolling Stone, Eater, Elle, Toronto Life and the Toronto Star, among other publications. She frequently appears on both CTV and NPR, has co-authored a book on gin, judges Food & Wine’s Tastemakers and has strong opinions on the city’s best martini.