arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

“NON” 750ML

“NON” 750ML “NON” 750ML “NON” 750ML “NON” 750ML “NON” 750ML “NON” 750ML “NON” 750ML

This New Australian Zero-Alcohol Wine Alternative (by an Ex-Noma Chef) is a Game-Changer.

More details Less details
$30.00
This option is currently sold out.
This option is currently unavailable.

This New Australian Zero-Alcohol Wine Alternative (by an Ex-Noma Chef) Is a Game-ChangeR.

William Wade like many chefs, wanted to work at the world-class Noma in Copenhagen. So he hit up chef/co-owner René Redzepi on Instagram, and soon found himself in the Noma kitchen.

There he was in 2015 – juicing for the non-alcoholic drinks pairing, one of the first of its kind. Four years later he’s building on that foundation for his just-launched venture, Non – with business partner Aaron Trotman – a zero-alcohol wine alternative made in Melbourne that channels the boundary-pushing non-alcoholic drinks pairings gaining traction in restaurants worldwide.

Technically it’s a tisane (an infusion of dried fruits, herbs and spices in hot water). The first step: roast, dehydrate and sous vide the fruit. It’s then steeped in hot water (“like a huge cup of tea”, says Wade) with herbs and spices, filtered and (sometimes) carbonated overnight. “Sort of how they add hops to beer, then strain them,” he says.

There’s an easy-drinking salted-raspberry and chamomile; caramelised pear and kombu (“Great with cheese – it’s like liquid pear paste”, says Wade); digestivo-style toasted-cinnamon and yuzu; roasted beetroot and sansho pepper and a lemon marmalade and hibiscus to choose from. 

STORAGE: STORE REFRIGERATED OR AT CELLAR TEMPERATURES (10-12°C). REFRIGERATE AFTER OPENING AND CONSUME WITHIN 2-3 DAYS.

NOTE: NATURAL SEDIMENT MAY OCCUR. SHAKE LIGHTLY, POUR. VEGAN.
ZERO PERCENT.

SIZE: 750ML

NON. 1. SALTED RASPBERRY & CHAMOMILE.
MADE IN AUSTRALIA. PROFILE: VIBRANT RED FRUIT, DELICATE FLORAL NOSE, SALT UNDERTONE. WHOLE RASPBERRIES,CHAMOMILE, MURRAY RIVER SALT, ORGANIC CANE SUGAR, VERJUS, FILTERED WATER. TYPE: INFUSION BLEND, CARBONATED. STYLE: WITH MEALS OR NOT; ICE, OR NO ICE. SPRITZ WITH FRESH ORANGE. 

NON. 2. CARAMELISED PEAR & KOMBU.
MADE IN AUSTRALIA. PROFILE: TORCHED HONEYED FRUIT; ROUNDED VEGETAL NOTE; SLIGHT WOODY PERFUME. WHOLE PEARS, KOMBU, GINGER, CARDAMOM, PEPPERCORN, STAR ANISE, BLACK TEA, CLOVE, AGAVE, VANILLA, OLIVE BRINE, VERJUS, FILTERED WATER. TYPE: INFUSION BLEND, CARBONATED. STYLE: SERVE CHILLED OR WARM.

NON. 3. TOASTED CINNAMON & YUZU.
MADE IN AUSTRALIA. PROFILE: BURNT FLORAL CITRUS; TART EDGE; LINEAR SALINITY; SEMI-SWEET NOTE. JAPANESE YUZU, VALENCIA ORANGES, SRI LANKAN CINNAMON, MURRAY RIVER SALT, ORGANIC CANE SUGAR, VERJUS, FILTERED WATER. TYPE: DISTILLATE BLEND, NON-CARBONATED. STYLE: APERITIF, DIGESTIF; ICE OR NO ICE.

NON. 4. ROAST BEETROOT & SANSHO.
MADE IN AUSTRALIA. PROFILE: WOODFIRED VEGETALS; CABERNET MUSK, CHARRED HERB NOSE. WHOLE BEETROOT, SANSHO PEPPER, BLACK PEPPER, JALAPENO, TAMARI, HOUJICHA, BAY LEAF, MURRAY RIVER SALT, VERJUS, FILTERED WATER. TYPE: INFUSION BLEND, NON-CARBONATED. STYLE: SERVE CHILLED.

NON. 5. LEMON MARMALADE & HIBISCUS.
MADE IN AUSTRALIA. PROFILE: TART NATIVE CITRUS, MENTHOL BOUQUET, BITTER HOPS, CITRA HOPS, LEMON VERBENA, LEMONGRASS, HIBISCUS, LEMON MYRTLE, LIQUORICE ROOT, PEPPERMINT, PRESERVED LEMON, MURRAY RIVER SALT, VERJUS, ORGANIC CANE SUGAR. FILTERED WATER. TYPE: INFUSION BLEND, CARBONATED. STYLE: SERVE CHILLED OR WARM.

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
J
J.
Salted raspberry and chamomile
“NON” 750ML
“NON” 750ML
“NON” 750ML
“NON” 750ML
“NON” 750ML
“NON” 750ML
“NON” 750ML
“NON” 750ML
“NON” 750ML
“NON” 750ML
“NON” 750ML
“NON” 750ML
“NON” 750ML
“NON” 750ML

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
J
J.
Salted raspberry and chamomile