Latest news with #nonalcoholic
Irish Times
39 minutes ago
- Business
- Irish Times
Sales of non-alcoholic Guinness surged 35% last year
Sales of non-alcoholic Guinness 0.0 across can, draught and micro-draught cans in pubs, hotels and restaurants across Ireland increased by 35 per cent in the year to March, new data from Diageo Ireland shows. The increase comes on top of 47 per cent growth of draught Guinness 0.0 in Ireland the previous year. Having been introduced to Irish venues on draught in July 2021, the product is now available in 4,000 on-trade establishments across Ireland. The drinks giant also said it has seen a 161 per cent lift in sales of the brand on draught between June 2022 and March 2025. Diageo said this growth is 'set to continue' into 2026 when the additional €30 million investment announced late last year into Guinness 0.0 production capacity comes on stream. READ MORE This will allow the St James's Gate brewery to brew 176 million pints of Guinness 0.0 a year for international and domestic markets, Diageo said. Ross Bissett, on-trade commercial director at Diageo Ireland, said the growth of the product demonstrates the 'enormous appetite' consumers have for 'greater choice in what they are consuming'. 'Following our recent investment announcement of €30 million in Guinness 0.0 production, we expect it to take up about 12 per cent of all production at St James's Gate,' he added. Cathal Sheridan, who is the seventh generation of his family to run Sheridan's Bar and Restaurant in Milltown, Co Galway, said he has seen 'huge demand' for Guinness 0.0, with customers 'making the most of being able to have a few pints and be able to drive home'. 'That's something that's really important in Ireland as rural isolation becomes a bigger problem,' he said. 'It's also key for the future of rural pubs as we try to encourage folks through the door.' The demand for non-alcoholic products has been seen across the board, with Kantar's recent data showing that 6.2 per cent of all Irish households purchasing non-alcoholic drinks in January. That data was backed up by a recent Drinks Industry Group of Ireland report that found the average amount of alcohol consumed by adults in Ireland had fallen by 31 per cent since 2001.
Condé Nast Traveler
2 days ago
- Entertainment
- Condé Nast Traveler
Travelle at The Langham, Chicago — Bar Review
This swanky lounge, set two stories above the Chicago River, delivers on the promise of 'art-inspired' cocktails. Seasonal specialities leverage top-shelf spirits to anchor bold expressions of flavor, like the Midnight In San Juan—combining bourbon with 23-year-old rum and coconut for a semisweet journey in oak. The Oaxacan Skull Crusher is a savory sort of mezcal martini using Del Maguey Vida and red bell pepper cordial. As an added bonus here, the premium whiskey and wine lists are both exhaustive and expertly-curated. Even if you're abstaining entirely, this versatile program is offering some of the more thoughtfully composed non-alcoholic expressions in town. Given the breadth of options—and panorama—it's no wonder that many guests to this venerated five-star hotel don't make it much further than the lobby.
RNZ News
27-05-2025
- Business
- RNZ News
'Premium beverages' for pets made from catnip
Muttley's Estate is a range of non-alcoholic catnip wines for pets. Photo: Supplied An Auckland startup making pet wines from catnip for cats and dogs says the herb could be the next big thing in New Zealand's diverse horticulture offering. Muttley's Estate is named for director John Roberts childhood dog, and offers a range of different strength pet wines made from catnip. The non-alcoholic beverages can be enjoyed by cats and dogs, and even people, though it is not recommended just yet. Roberts said the wines were inspired by 'dog beers', which are usually made from bone broth. He wanted something felines could also enjoy. "With the growing international interest in catnip and the 'humanification' of pet diets, it was a natural extension to explore the development of a premium beverage for pet owners to celebrate with their pets." Roberts said the catnip wines also helped reduce stress in pets - catnip is a mood enhancer for cats and makes them more playful, while for dogs it helps them relax. "We created the range to help alleviate some of the modern stressors on pets, but unlike conventional wines, our products contain zero alcohol." The range offers multiple 'varietals', each featuring a different concentration of catnip: lighter whites such as the Champawgne appeals more to cats, while the deeper blends such as the Purrno Noir and Pawt are popular with dogs, Roberts said. There are a number of varietals with cats preferring the lighter taste of whites such as the Champawgne, Prosecatt while the deeper blends such as the Purrno Noir and Pawt are popular with dogs. Photo: Supplied Despite having launched less than a year ago, he was now looking to expand into the United States and was working with New Zealand Trade and Enterprise to identify distributors in overseas markets. "We believe the reputation of NZ's wine sector in North America will help us establish an entry into this market and we now actively looking for US distributors." Roberts said catnip was a resilient crop which grew well in his part of East Auckland. He said the commercial-scale farming of catnip will further diversify New Zealand's horticultural sector. Global demand for catnip is rising, driven by pet product manufacturers and natural health industries. The catnip essential oil market is projected to grow by almost 6 percent each year by 2030 to reach $400 million. "We'd love to see entire fields of catnip grown right here. The idea that we could turn a small backyard experiment into a nation-wide horticultural endeavour, and share it with pet lovers world-wide, is really exciting. It's a chance for New Zealand to do something fresh and unexpected - yet again." Muttley's Estate is also looking at developing a variety for human consumption. Sign up for Ngā Pitopito Kōrero , a daily newsletter curated by our editors and delivered straight to your inbox every weekday.
Wall Street Journal
22-05-2025
- Entertainment
- Wall Street Journal
Mocktails Cost $15 and Nobody Knows Why
Clara Choi gets a funny feeling from the drinks she sips when she goes out with friends. The fruity, brightly colored concoctions typically incorporate juices and syrups. They contain no alcohol, but they still make Choi wince and leave her with a different kind of hangover.
Forbes
12-05-2025
- Entertainment
- Forbes
Anthony Kiedis On the Launch Of JOLENE, A New Concert-Friendly Cold Brew
For over 20 years, rock legend and Red Hot Chili Peppers front man Anthony Kiedis has been enjoying a weekly coffee ritual with his longtime friend Shane Powers. The duo are both firm believers in the idea that everything happens over a great cup of joe. Now they're ready to share that philosophy with the world in the form of a canned cold brew called JOLENE. And they've enlisted a team of beverage and entertainment industry all-stars to bring it to life. The potent potable is available to order online starting today in its uncut Black recipe, alongside White--a non-dairy latte, blended with oat milk. It's all built around a premium product; a bold blend of delicately-roasted, acidically-balanced beans ethically sourced from an all-female co-op in the high Andean elevations of Peru. Once they had a masterful recipe dialed in, Kiedis and Powers decided they wanted to make something especially accessible to concert-goers and the nightlife scene. It makes sense considering that they had crafted something entirely unique to that landscape: a non-alcoholic liquid that delivered a caffeine-fueled head change, nevertheless. So, first they tapped John Terzian, the hospitality impresario behind Group. He came on board immediately and enthusiastically, eventually bringing with him two other trusted execs (who also happen to be industry juggernauts in their own right): Michael Rapino, the CEO of Live Nation and James Morrisey, founder of Global Brand Equities. The combined expertise of all partners ensured both consistency of product along with an unparalleled degree of live venue accessibility. Indeed, this might be the most concert-friendly RTD ever. Coffee fans in Los Angeles and New York can now look for it at select local retailers before it rolls out to 40 separate Live Nation amphitheaters across 23 states this spring. On grocery shelves, 12-pack cans of Black will sell for $33, while the oat milk latte alternative is set to retail at $36. We scored an advanced taste of the crisp, invigorating beverage along with an exclusive sit-down with Kiedis and his JOLENE co-founders. And we can confirm it's both one of the more arduously-developed and well-composed coffee products to hit shelves in years. The following interview has been edited for length and clarity. What was the genesis for this product? Anthony Kiedis: 'I have a strong connection to Shane Powers. We have a tradition of getting together and talking about life--a pretty weekly affair for years on end. One day he says to me on the sidewalk of San Vicente Boulevard [in Los Angeles], 'Hey, let's start a business!' But I'm not business. I have no idea about business. I don't do it. But we got down to the kernel of what we could both bond over and have fun with and knew a little something about and enjoy on a daily basis. [Ultimately], Shane and I wanted to do something fun together that we could enjoy life together doing. We weren't going to come up with a computer chip for alien intelligence. Instead we decided to get in a kitchen and figure out the best possible approach to selling coffee so that we could take trips and go to high-altitude coffee farms and hang out with farmers and drink coffee and make mistakes and breathe the morning fog.' Tell us about the journey of flavor development for JOLENE. Anthony Kiedis: 'It was a long and winding road with many high and lows and many starts and stops. But ultimately we went into a kitchen with a master roaster who was in charge of free-trade coffee beans for California. And we made the best coffee ever made on earth. We slow-dripped this beautiful bean and it got you higher than any coffee you've ever had in your life. We were pinging.' Was it challenging to capture that in the can? AK: 'We tried and it really couldn't be done. Like, we tried a 100 different times and the retort process just annihilated our hopes and dreams--going to all of these different people whose job it was to re-create what we had made in this [Los Angeles] kitchen.' Shane Powers: 'It took us five, six years and we still couldn't come up with the drink. Because what we had originally made in that kitchen was incredible but it could only stay alive for three days. We wanted to get something that could reach the masses; that we could travel the country with and experience life with. But in order to get it shelf stable you had to put it under immense heat. I was in no way, shape or form capable of doing that. So I reached out to John [Terzian] James Morrisey: 'I originally saw this in 2019. But it just wasn't shelf stable. We looked at the production and supply chain and were able to find out a solution that was mass marketable and scaleable. It took us three years of rigorous tasting--and the guys were striving for perfection. But we stuck to our guns to keep the quality of product and that was the key--to keep that original flavor.' John Terzian: 'There's a lot of coffee drinks out there with crazy amounts of added sugars and we wanted to stick with the healthiest ingredients that you could put in there. That's part of what took so long, but it was well worth it.' AK: "Failure was our best friend along the way. The fact that we failed and failed and failed really led us to the team that we have here today and I don't think we could have asked for better than that. So, grateful for the failure, the defeats and the fuck-ups along the way because they arrived at the right place." When did you first get into coffee? AK: 'I don't really have any familial coffee history. I was relatively late to the coffee game. But I first got into it in the early '80s at a place called the Tropicana Motel, which was a rock and roll motel for little rock bands that came through LA. It was on Santa Monica Boulevard just west of La Cienega. It was a beautiful place and it had the best breakfast in the world. And I would go there with my punk rock friends--Pete Weiss, mainly. You'd have a bunch of Sunset Strip rats and then Muhammed Ali would be in there getting a $3 breakfast. That's where I started drinking my coffee. And my friend Pete always referred to it as joe. 'Let's go get a cup of joe!' That was the genesis of my connection with the beverage." And how did it evolve from there? AK: 'Over the years--I travel earth for a living--I started noticing things about coffee; paying attention to how they drink it, where they drink it, when they drink it, how they make it. Whether in Italy, or Australia, or Indonesia, everyone has their take on what coffee means. But it means something to everyone. That inspired me to get into its actual origin story, starting in Ethiopia. There were religious leaders telling farmers that they could not touch the coffee plant. Then a goat herder supposedly saw his goat get really frisky after eating the beans off of a plant. He noticed a discernible change in the behavior of the goat after eating the cherry of the plant. And he mentioned that to the clergy who told him that they were off limits. So he threw these beans away in a fire and it produced a fantastical aroma. He gathered those roasted beans out of the fire, crushed them up, mixed it with water and it was on." Any places on the planet that particularly impress you with their respective coffee rituals? AK: 'In Indonesia on the island of Borneo where they call it 'kopi kopi.' Every day is a gift over there because you don't know if you're going to see tomorrow. So that moment where you sit down and get your coffee before you go up the river to go into the jungle. It's extra heated because you don't know where you're going to get your next meal or where you're going to sleep. I will also give the Australians credit for making a brilliant, classic cup of joe on their beach walk streets.' During your journeys in Indonesia, did you ever get to try the revered Kopi Luwak? AK: 'I've had the poop coffee. Not there. I've had the poop coffee in Malibu. It'll cost you more--the poop coffee is extra. But it's just another cup.' SP: 'What's the concept behind the poop coffee?' AK: The bean is digested by a small animal, it's kind of between a cat and a monkey. They shit it out and the digestive enzymes mellow it out. SP: The enzymes! [Laughs] So, this is what a typical Thursday is for us. The big brother/little brother thing is very prevalent for us because I learn so much on any given get together [with Kiedis] about the history of coffee. A concert-friendly canned cold brew. JOLENE
