Zero Proof - Zero Worries

Zero Proof Proves Itself

The non-alcoholic shelf has changed. What used to mean sickly sweet and watery alternatives now means complex botanical distillates, organic verjus, and bitter aperitivos that are indistinguishable from the real thing. These new arrivals cover the full range, from your aperitivo, to your zero-proof wine alternative, to your rich digestif, all built for the dinner table. 

In the Shop This Week

Leopold Bros Non-Alcoholic Aperitivo Made in Denver, Colorado. Leopold Bros uses botanical steam-distillation — running chinotto, gentian, juniper, and sweet orange through a still rather than simply infusing them — to build the bittersweet backbone you expect from a classic Italian aperitivo. The result is award-winning, vegan, and zero-proof. Works on its own over ice or topped with sparkling water. One of the more technically serious N/A aperitivos on the market right now.   Shop →

Sylva Hazel Non-Alcoholic Spirit From Seedlip founder Ben Branson. Sylva Hazel isn't trying to be whiskey — it's its own thing entirely. The focus is British native trees: hazel leaves, silver birch, and oak, combined with a rye base from regenerative farming. Production uses two unusual methods: sonic maturation (sound-wave aging) and vacuum distillation, which pulls flavor at lower temperatures. The flavor profile leans toward the transition from winter to spring — earthy, slightly green, with a woody dryness.   Shop →

Sylva Orchard Non-Alcoholic Spirit The fruit-forward sibling to Sylva Hazel. Three British fruit woods form the core: plum from a Welsh family orchard, apple sourced from Worcestershire's established growing regions, and wild cherry harvested directly from trees on the distillery grounds — then smoked over cherry wood coals. The base is regenerative pale malted barley from Muntons maltings in Suffolk. Orchard-fruit character with a smoky undercurrent and real provenance behind every component.   Shop →

Giffard Non-Alcoholic Spritz Liqueur Giffard — the Loire Valley liqueur house that's been operating since 1885 — brings its maceration expertise to the N/A category. Real pink grapefruit peels are macerated in French white wine vinegar, then combined with gentian extract. Their processing strips any sharp vinegar edge from the finished product. What remains is bittersweet, structurally sound, and built for a spritz format. Add sparkling water and you have something that reads Italian aperitivo without the alcohol or the pretense.   Shop →

ZeroNero [Red] NA Aperitivo Made by Cocktail & Sons, the New Orleans–based small-batch syrups and spirits brand. ZeroNero [Red] is built to sub into a Negroni — deep crimson color, heavy viscosity, and a botanical stack that includes bitter wormwood, angelica root, and quassia bark alongside functional adaptogens. It doesn't read thin or syrupy the way many N/A bitters do. The mouthfeel is genuinely spirit-like, and the bitterness has enough length to work in stirred cocktail builds.   Shop →

Kally Chardonnay Verjus Verjus is unfermented juice from underripe grapes — no alcohol because there's no fermentation, not because the alcohol was removed. Kally's version starts with organic Chardonnay harvested early in California, when sugar is low and acidity is high. The result is a bright, golden juice with intense tartness, green apple snap, and an earthy backbone. It's Kally's base for all their wine alternatives, and it works on its own as a food-friendly pour with real grip.   Shop →

Kally x SingleThread Pear Verbena A collaboration between Kally and SingleThread, the three-Michelin-starred farm-restaurant-inn in Sonoma County. The base is the same early-harvest organic Chardonnay verjus, blended with organic pear juice, ginger extract, and lemon verbena. The verbena keeps it from going sweet — there's a clean herbal lift that balances the fruit. Designed for a dinner-table context where something wine-adjacent is called for but alcohol isn't.   Shop →

Kally x SingleThread Plum Shiso The more adventurous of the two SingleThread collabs. Same Chardonnay verjus foundation, this time blended with organic plum juice and fresh yuzu for acidity and brightness. The standout is purple shiso — a Japanese herb handpicked from SingleThread's farm in Sonoma's Dry Creek Valley — which adds basil, mint, and stone fruit notes in a way that doesn't read as a simple infusion. Complex enough to carry a meal, distinct enough to drink on its own.   Shop →