If you’ve tried the likes of Gordon’s alcohol-free gin, or Tanqueray alcohol-free gin, then it’s time to try some craft alcohol-free gin! This is because the process really relies on the distillation of an alcoholic base spirit to the point where all the alcohol has evaporated. Most do manage to capture the herbal, slightly citrus notes of a generic gin, and other brands, like Seedlip, have even developed different flavours to emulate the different styles of gin you find: spiced, floral and so on. This gin is CleanCo’s take on London Dry, with a crisp juniper flavour combined with lemon, coriander and grapefruit, along with earthy angelica (a celery-like herb) and orris (a fragrant, violet-scented root) for that familiar citrus/herbaceous gin flavour.

Low-ABV (low-alcohol) beverages are often made using a classic distillation process, which is how full-strength gins are made. You could try to replicate the ‘maceration’ method by experimenting with botanicals and booze-free liquid; but in all honesty, why bother? Created by mixologist Carl Anthony Brown using his 15 years of bartending experience, Crossip was born of his love for cocktails, but also for fitness and an awareness of mental health. These low-alcohol gins are usually around 4% ABV, which becomes negligible once it’s mixed with tonic water or other soft drinks.

However, others found the absence of alcohol very noticeable: there’s none of that tell-tale burn that you get with gin, something the brand hasn’t attempted to recreate with the addition of any warming spices. However, don’t go in expecting not to taste the difference between gin and their alcohol-free cousins; even apart from the lack of warmth from the alcohol, they are noticeably different drinks. As alcohol-free gin and low-alcohol drinks have less alcohol content, they are less damaging to your health in comparison to gin of a higher alcoholic content.

Nevertheless, the orange notes work really well mixed into your favourite cocktails, and the more subtle pops of ginseng, juniper and exotic lemongrass give a traditional gin-like character. Many are now being produced by gin distillers, and use many of the same processes as are involved in the creation of real gin. Similarly to a full-ABV version, alcohol-free gin and low-alcohol drinks are best when enjoyed in moderation. It’s the use of these botanicals - particularly juniper, which is legally required to be the dominant flavour of gin - that helps the final product to taste similar to the real thing.Summer screams pink gin, while classic serves are best with juniper to the fore; cocktails require a bold all-rounder to shine through the other ingredients. These beverages - particularly those developed by craft gin distillers - have often been produced with the same kind of attention as their alcoholic alternatives, and are intended to be a like-for-like swap. We look for classic – or inventive – gin aromas and flavours on the nose and on the palate, with extra points for those that have a real, authentic alcoholic smell and taste to them – harder than it sounds to achieve. And the reason for this is because the process to make such drinks – perfecting the blend, distillation, and then removing the alcohol – can be as involved as it is with the real stuff.

When creating these alcohol-free alternatives to gin, many of the best craft producers are using all the same strict methods, equipment and high-quality ingredients that they would to create a bottle of real gin. However, others don’t use any base spirit at all, and instead rely on maceration, a process where botanicals are left to ‘soak’ in a liquid until they develop a flavour not dissimilar to real gin. Finished with a pinch of sea salt, this coastal gin has all the flavours of our favourite Salcombe gin, but without fear of suffering a hangover. This brand-new “no and low” range is a way for Clubbers to experiment with even more tasty new tipples!

This is thanks to a blend of distilled silver birch, orange peel, pimento, cascarilla bark, gentian, cardamom and subtle rhubarb root alongside those juniper-heavy notes. So, one the base spirit and the botanicals have been added to the still, the liquid is heated, and the alcohol vapour created from the heating separates from the water, capturing the flavours of the botanicals as it moves through a series of tubes. Whether you’re a full-time member of the sober society, the designated driver on a night out or you just fancy a break from the hard stuff, the plethora of 0% proof spirits on the market right now will ensure you’re not stuck sipping sparkling water all night.

Using botanical ingredients to make macerated spirits, this Fresh Citrus variety is a heady mix of orange, lemon, grapefruit and a wallop of mandarin, plus plenty of fire from ginger extract and more than a pinch of cayenne, giving this gin that alcohol-burn without the alcohol. Salcombe Gin creates exceptional, multi-award-winning spirits at its waterside distillery, and its first foray into 0% gin is equally a triumph. On the one hand, the strong scents and flavours of sweet orange, lemon and bitter orange give a clear citrus gin-like profile, but some found the citrus character overpowering. These processes can also change the mouthfeel of a liquid, giving it a more ‘ginny’ character on the palate.CleanCo has a few non-alcoholic gin replacements in its lineup, but the Clean G Rhubarb is our favourite. During this process, a neutral grain spirit — a plain alcohol — is added to a copper still along with a variety of botanicals.