Latest news with #nonAlcoholic
CTV News
04-07-2025
- Entertainment
- CTV News
Booze-free Stampede: Local businesses, performers offer non-alcoholic focus
The Calgary Stampede is now underway and many events over the next 10 days could be described as a real party! But many are choosing to enjoy it sober. Although many events on and off the Calgary Stampede grounds coincide with drinking alcohol, some local businesses and entrepreneurs say the non-alcoholic category is rising. Lana Rogers says she'll be having a sober Stampede, continuing her recent year and a half off from drinking alcohol. 'I love Stampede because I get to connect with so many people. I don't need drinks during Stampede,' she said. The entrepreneur founded Champagne Friday, a social club and brand focused on sparkling wines, but now she prefers anything zero-proof. Her strategy for the upcoming 10-day festival is having a fellow sober companion for solidarity when turning down drinks. Rogers adds that going sober is easier now given the wide array of non-alcoholic or low-alcohol-by-volume drinks. 'There are so many amazing non-alcoholic options. If I did this 20 years ago, I might not be able to do it, because I would just be drinking Coca-Cola,' she said. Jayme Minor is a musician and motivational speaker who is also encouraging Calgary families to Saddle Up Sober at an event he's hosting at Ranchman's. 'My message is sober is fun. And mental health is cool,' said Minor. He is open about his struggles and overcoming them in his performances. 'I was addicted to alcohol and drugs, and Stampede was a horrible week for me,' he said before adding, 'You can Stampede, you can have fun and we don't need alcohol.' His all-ages event runs from 1 to 4 p.m. on Saturday, July 12. The Calgary Stampede is now underway and many events over the next 10 days could be described as a real party! But many are choosing to enjoy it sober. The Calgary Stampede is now underway and many events over the next 10 days could be described as a real party! But many are choosing to enjoy it sober. Moderation on the rise Whether a consumer is completely dry or is simply curious about cutting back, many Calgary businesses are taking advantage of a growing market. Although Annex Ales has been making sodas like root beer since 2015, this year, one-third of all sales by volume are comprised of sodas. 'Many of our consumers are transitioning between sometimes drinking and sometimes not. It's more of a situational kind of thing for most customers,' said Andrew Bullied, co-founder of Annex Ales. Village Brewery now sells four varieties of non-alcoholic beers to mimic the craft beer flavour. 'It's grown every year since we've launched them (back in 2019.) It's our fastest-growing product line by far, so that tells us where the consumers are at,' said Jackson Stewart, director of marketing for Village Brewery. He doesn't expect the trend will slow down. 'I think we are going to see this stick around. I think we are going to see more styles, more exploration (and) different categories emerge out of this non-alcoholic trend.' The Calgary Stampede is now underway and many events over the next 10 days could be described as a real party! But many are choosing to enjoy it sober. The Calgary Stampede is now underway and many events over the next 10 days could be described as a real party! But many are choosing to enjoy it sober. Alcohol sales down A 2024 report from market insight company NIQ found that 75 per cent of non-alcoholic beverage purchases also included alcohol-containing beverages, suggesting consumers of zero-proof drinks don't have a black-and-white stance on booze. That same year, Statistics Canada released data suggesting Gen Z, people aged 27 and younger, are drinking less overall. IWSR, an international data collection group dedicated to beverage alcohol consumer trends, says that appears to be changing. 'They were late to the party—they are not skipping the party entirely,' said Marten Lodewijks, president for IWSR Americas. The share of adults of legal drinking age up to age 27 is 73 per cent, behind the overall share of adults at 78 per cent, who reported drinking alcohol within the last six months. Lodewijks says this number has grown since late 2024. 'Everyone is drinking less—it's not a Gen Z-specific phenomenon. Older consumers are also drinking less, and there's lots of reasons for that.' He says alcohol sales across the globe are down in the past two years, as consumers increasingly focus on health and wellness but are also impacted by the rising cost of living crisis in many regions.
Yahoo
24-06-2025
- Health
- Yahoo
Arkay Zero Proof Spirits: A Healthy Kick Thanks to Capsaicin -- The Natural Compound That Does More Than Mimic Liquor
MIAMI, June 24, 2025 /PRNewswire/ -- Arkay Beverages, the pioneer in zero-proof spirits, is proud to announce that its entire range — including whisky, vodka, rum, tequila, and gin alternatives — has delivered, since 2011, more than just exceptional flavor and warmth. Thanks to the infusion of capsaicin, embedded in Arkay's patented W.A.R.M. molecule, these zero-proof spirit alternatives don't just mimic the kick of traditional alcohol — they may also provide science-backed health benefits. "Our mission has always been to create sophisticated non-alcoholic spirit alternatives that feel and taste like the real thing," says Reynald Vito Grattagliano, founder of Arkay Beverages. "By incorporating capsaicin, we've taken the experience to the next level — delivering the familiar burn of liquor while actively supporting wellness." Why Capsaicin? 🔥 Pain Relief Used in creams and medical patches, capsaicin helps relieve chronic pain by depleting the neuropeptide "substance P", which transmits pain signals. ⚖️ Weight Loss & Metabolism Boost Capsaicin increases body temperature through thermogenesis, helping burn calories, suppress appetite, and support fat oxidation — ideal for healthy weight management. 🩸 Heart Health Research shows capsaicin can relax blood vessels, lower blood pressure, reduce LDL cholesterol, and improve circulation. 🌶️ Anti-Inflammatory Properties Capsaicin may help reduce inflammation associated with arthritis, psoriasis, and inflammatory bowel diseases. 🦠 Antioxidant & Antimicrobial Action It helps neutralize free radicals and inhibit harmful microbes — supporting immune, gut, and skin health. 🧠 Potential Anti-Cancer Effects Emerging research suggests capsaicin may trigger apoptosis (cell death) in cancer cells and inhibit tumor growth. 🧬 Digestive Support Contrary to common belief, capsaicin does not cause ulcers — it may actually stimulate digestion and help protect the stomach lining. The Arkay Experience: Flavor, Fire, and Functional BenefitsUnlike traditional alcohol or most alcohol-free spirit alternatives, Arkay contains zero alcohol and recreates the sensory experience using a functional, health-forward formulation. The inclusion of capsaicin through the W.A.R.M. molecule delivers a natural, satisfying burn — providing the full experience of drinking spirits without the harmful effects of alcohol, such as hangovers, liver damage, or addiction. Arkay's zero-proof spirits are vegan, sugar-free, keto-friendly, and suitable for individuals managing diabetes or seeking a healthier lifestyle. About Arkay BeveragesFounded in 2011, Arkay Beverages is the world's first alcohol-free spirits brand. With its revolutionary "burning" formula, Arkay has sold millions of bottles worldwide, redefining how consumers enjoy sophisticated, alcohol-free spirits — now enhanced with functional benefits thanks to capsaicin. Media Contact: Email: press@ Website: View original content to download multimedia: SOURCE Arkay Beverages Sign in to access your portfolio
Yahoo
24-06-2025
- Health
- Yahoo
Arkay Zero Proof Spirits: A Healthy Kick Thanks to Capsaicin -- The Natural Compound That Does More Than Mimic Liquor
MIAMI, June 24, 2025 /PRNewswire/ -- Arkay Beverages, the pioneer in zero-proof spirits, is proud to announce that its entire range — including whisky, vodka, rum, tequila, and gin alternatives — has delivered, since 2011, more than just exceptional flavor and warmth. Thanks to the infusion of capsaicin, embedded in Arkay's patented W.A.R.M. molecule, these zero-proof spirit alternatives don't just mimic the kick of traditional alcohol — they may also provide science-backed health benefits. "Our mission has always been to create sophisticated non-alcoholic spirit alternatives that feel and taste like the real thing," says Reynald Vito Grattagliano, founder of Arkay Beverages. "By incorporating capsaicin, we've taken the experience to the next level — delivering the familiar burn of liquor while actively supporting wellness." Why Capsaicin? 🔥 Pain Relief Used in creams and medical patches, capsaicin helps relieve chronic pain by depleting the neuropeptide "substance P", which transmits pain signals. ⚖️ Weight Loss & Metabolism Boost Capsaicin increases body temperature through thermogenesis, helping burn calories, suppress appetite, and support fat oxidation — ideal for healthy weight management. 🩸 Heart Health Research shows capsaicin can relax blood vessels, lower blood pressure, reduce LDL cholesterol, and improve circulation. 🌶️ Anti-Inflammatory Properties Capsaicin may help reduce inflammation associated with arthritis, psoriasis, and inflammatory bowel diseases. 🦠 Antioxidant & Antimicrobial Action It helps neutralize free radicals and inhibit harmful microbes — supporting immune, gut, and skin health. 🧠 Potential Anti-Cancer Effects Emerging research suggests capsaicin may trigger apoptosis (cell death) in cancer cells and inhibit tumor growth. 🧬 Digestive Support Contrary to common belief, capsaicin does not cause ulcers — it may actually stimulate digestion and help protect the stomach lining. The Arkay Experience: Flavor, Fire, and Functional BenefitsUnlike traditional alcohol or most alcohol-free spirit alternatives, Arkay contains zero alcohol and recreates the sensory experience using a functional, health-forward formulation. The inclusion of capsaicin through the W.A.R.M. molecule delivers a natural, satisfying burn — providing the full experience of drinking spirits without the harmful effects of alcohol, such as hangovers, liver damage, or addiction. Arkay's zero-proof spirits are vegan, sugar-free, keto-friendly, and suitable for individuals managing diabetes or seeking a healthier lifestyle. About Arkay BeveragesFounded in 2011, Arkay Beverages is the world's first alcohol-free spirits brand. With its revolutionary "burning" formula, Arkay has sold millions of bottles worldwide, redefining how consumers enjoy sophisticated, alcohol-free spirits — now enhanced with functional benefits thanks to capsaicin. Media Contact: Email: press@ Website: View original content to download multimedia: SOURCE Arkay Beverages
Globe and Mail
18-06-2025
- Entertainment
- Globe and Mail
Mocktails catch up to their booze-filled counterparts on restaurant menus
Six guests enjoy a languid dinner in a charming circa-1600s building in Quebec City. Here, at the two-Michelin-starred restaurant Tanière³, small plates of venison tartare with smoked potato chips are served with a cocktail called Bog and Labrador. Most of the guests get the drink made with Canadian Club, homemade Labrador tea liqueur, L'Arme Secrète vermouth and a hint of blueberry. But one guest receives the same drink, instead made from non-alcoholic HP Juniper whisky and NOA red vermouth, Labrador tea syrup and blueberry. It's one of the most generous acts of hospitality I've ever seen. Up until a few years ago, non-drinkers were made to feel other than, especially at high-end restaurants where the wine cards were often snatched from the table with a sniff. Yet here, all guests were seamlessly included. With the low- and non-alcoholic sector now a US$13-billion global industry (with Canadians among its top consumers), restaurants around the world are embracing booze-free diners, proving that fine dining needn't be limited to fine wines. Flexing creativity with their non-alcoholic beverages, the alcohol-free, one-Michelin-starred restaurant Idam in Doha serves a persimmon, melon and espresso mocktail smoked with star anise, to go with a vanilla ice cream and pecan dessert. At the three-Michelin-starred Geranium in Copenhagen, there's a drink made from green apples, fennel and sweet woodruff from the garden. At Hisa Franko in Kobarid, Slovenia, chef Ana Ros's three-Michelin-starred restaurant makes Pine Booch: Fermented with natural sugars from the local Pituralka pear, the drink boasts a unique balsamic flavour that comes from pine needles harvested from the forests behind the restaurant. And Andrea Carlson's one-Michelin-starred Burdock & Co in Vancouver just announced their latest tasting menu with non-alcoholic pairings, including a fig and rhubarb koji (a type of mould on rice used in fermentation) cocktail served with a Hokkaido scallop crudo with fresh begonia flowers. 'Restaurants that don't have a comprehensive non-alcohol program are now leaving money on the table,' says Kurtis Kolt, a Vancouver-based wine consultant. 'You can't put the genie back in the bottle.' Kolt is the founder of Free Spirit project, which hosts booze-free pop-ups and events such as non-alcoholic wine, beer and cocktail tastings featuring dozens of vendors. He says the question he is asked most often at his events is, 'Why doesn't Gen Z drink?' No alcohol, no problem: Four zero-proof cocktail recipes to try at home There are plenty of reasons why a growing number of people of all generations are drinking less or not at all. Industry research shows that millennials and Gen Z consumers are looking for even more alcohol-free alternatives, driven by factors such as diet, legal cannabis consumption, cost and awareness around alcohol's impact on overall health. 'Plus, they grew up in a time when taking care of yourself is more a part of the zeitgeist,' says Kolt. While seemingly simple, making a restaurant-worthy mocktail isn't easy. 'Our mocktails are like liquid food,' says chef Moeen Abuzaid of Toronto's Arbequina, who along with his wife and co-owner, Asma Syed, decided not to serve alcohol at the Roncesvalles neighbourhood restaurant, to align with their Muslim values. Instead, they thoughtfully create drinks to pair with their elevated Arabic cuisine (think: freshly baked za'atar buns with house labneh, and Muhammara steak tartare). For their Lychee Pink cocktail, for example, making the base alone is a three-day process. They peel fresh lychees then infuse them with a strawberry consommé they've made by cooking down fresh berries and straining them. They then vacuum seal the juice with the lychees, along with organic agave syrup and toasted pink peppercorns, letting the mixture steep. Finally they filter it before shaking it up with white cranberry juice. Abuzaid says the cocktail goes particularly well with the likewise bold flavours of their Angus short ribs, which are cooked down with cinnamon, coriander, chili, date molasses and tamarind. 'When your mocktails change, the flavours of your food changes,' says chef Abuzaid. Other mocktails on the menu range from the Peach Blossom (white peach, sumac, orange blossom) to the Red Ruby (grapefruit, thyme, rose, hibiscus). There are also sodas such as Salaam Cola and de-alcoholized wines. For me, tucking into plates of the chef's savoury manti and chicken shish while drinking a simple pomegranate lime mocktail tasted just right, the spritzy freshness of the drink allowing the aromatics to shine. 'One of our challenges is getting guests comfortable with the idea of having mocktails to start the meal then moving on to de-alcoholized wine,' says Abuzaid. 'You can have a group that has no idea what wine even tastes like, and we're exposing them to a whole new world.' Others don't need convincing. 'Just yesterday we had a guest who drinks regular wine but was so excited to try the de-alcoholized wine that he drank an entire bottle of our Chilean chardonnay.' Arbequina's cocktails run from $13 to $16, though at most restaurants non-alcoholic cocktails often cost the same as standard cocktails (around $20). That's because many of the fresh bases and zero-alcohol 'liquors' are often as expensive as those found in traditional cocktails. For instance, at the LCBO a 700 ml bottle of Seedlip Grove Non-Alcoholic Spirit costs $45. 'We've definitely seen a steady and noticeable increase in demand for non-alcoholic cocktails over the past three years,' says Joey Simons, CEO of the Montreal-based restaurant group estiatorio Milos, which has 13 restaurants around the globe from Athens to Singapore. 'While there has always been a need to cater to different preferences – due to personal taste, pregnancy or health concerns – we started to see a more pronounced uptick around 2021 after the pandemic.' He says non-alcoholic options are no longer a niche request: 'It's now a key part of our beverage program.' Simons says a good restaurant should offer the full spectrum of preferences without compromising on quality or experience. 'We've made a conscious investment in our non-alcoholic program, both in terms of ingredients and empowering our bartenders to be creative.' They use the same obsessively sourced ingredients found on all Milos menus, such as honey from Kythira, Greece, and fresh citrus blossoms. 'We'd estimate that about 10 to 15 per cent of guests will opt for a non-alcoholic option at some point during their dining experience,' he says. 'Some remain entirely non-alcoholic throughout their visit, while others may start with a zero-proof cocktail before transitioning to wine or spirits with dinner. The proof of concept is absolutely there.'
Entrepreneur
13-06-2025
- Business
- Entrepreneur
Entrepreneur UK's London 100: Botivo
Botivo, a British non alcoholic aperitivo, was first created by artisan Sam Pageat Steavenson who built a career creating drinks from scratch to serve at the parties of the likes of Kate Moss and the Royal wedding. Opinions expressed by Entrepreneur contributors are their own. You're reading Entrepreneur United Kingdom, an international franchise of Entrepreneur Media. Industry: Food and Drink Botivo, a British non alcoholic aperitivo, was first created by artisan Sam Pageat Steavenson who built a career creating drinks from scratch to serve at the parties of the likes of Kate Moss and the Royal wedding. Co founder Imme, a brand strategist and self confessed hedonist, tried the liquid a few months later and became obsessed with the bold and unique taste. The liquid takes over 1 year to hand make using no flavourings, essences or preservatives (the only drink in its category that does this) to achieve a complex and superior taste. Sam still makes every batch on Lannock Farm in Hertfordshire and Botivo is now sold in 30 Michelin star restaurants, iconic spots like St John and trendy groups like Soho House, the Wolseley group and Hawksmoor. It grew almost 3x in revenue last year and shows no signs of slowing down in a non alcoholic category that is exploding.
