December 21, 2024, 4:24 pm | Read time: 8 minutes

It was a harsh verdict. Since 2024, the German Nutrition Society recommends: For health, “zero percent alcohol” is best.¹ But it’s not necessarily the alcohol content that’s interesting in long drinks or cocktails, but also the unique taste! That’s why more and more “botanical drinks” are hitting the market, spirits without alcohol but with so-called botanicals. In Germany, non-alcoholic aperitifs and non-alcoholic gin are especially popular.² But: Do they taste good? And are they really much healthier than the high-proof versions?

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What Are Botanicals and Botanical Drinks?

“Botanicals” are defined by the European Food Safety Authority (EFSA) as “plant materials and additives,” meaning ingredients derived from plants.³ These substances can have health benefits (if processed into herbal remedies or dietary supplements), or they are used to flavor or enhance foods.

This is also possible with alcoholic beverages: Fragrant plants (such as coriander, orange peels, ginger, or allspice) are either cooked directly in the alcohol during distillation or suspended in a basket above the liquid, where they are “steamed” by the rising alcohol vapor and then added to the drink. The latter method is gentler on the aromas–but also more labor-intensive.

In gin, juniper aroma is, according to the EU spirits regulation, a legally required botanical: “In the production of gin, only flavorings or flavor extracts or both may be used, with the taste of juniper remaining predominant.”⁴

Botanical Drinks Imitate the Mouthfeel of Alcohol

In botanical drinks, or non-alcoholic spirits, water is used instead of alcohol to extract the flavors. The production is technically demanding, as alcohol extracts, stores, and preserves the flavors from plants much better than water. Therefore, the plants are sometimes first soaked in alcohol to release the flavors. The mixture is then distilled to obtain the aromatic compounds. Afterward, the alcohol is removed in a second distillation step. The concentrated flavors are filtered and mixed with water.⁵ Bitter substances or chili extracts are added to mimic the slightly cool, tingling mouthfeel of alcohol. This creates drinks that are supposed to taste like rum, gin, or tequila, depending on the plant mixture used. Just without alcohol.

Where Does the Drink Trend Come From?

Botanical drinks strike a chord. According to an analysis by the Irish food manufacturer “Kerry,” many consumers associate these plant-based ingredients with high-quality products.⁶ Due to their natural origins, they not only add flavor to foods and drinks but also fulfill the desire for a “clean label”–products that come without artificial additives.

But that’s not all: The survey showed that 83 percent of consumers believe botanicals have health benefits. At least 81 percent are convinced that these ingredients even provide additional nutrients. Even if these effects are not always scientifically proven, the expectation is enough for many to make the products more attractive.

Because botanicals are so strongly associated with positive attributes, consumers are also willing to pay more for them. Seventy-five percent of respondents expect products with botanicals to cost more–essentially a premium for naturalness, health, and a premium feel. And as the consumer center Schleswig-Holstein found: Most non-alcoholic spirits are not cheaper than their high-proof counterparts.⁷

Ingredients: Natural, but Also Healthy?

Some manufacturers suggest their products are “clean” or “healthy” thanks to plant extracts like ginger or lavender. But that’s more marketing than medicine, explains Prof. Gregor Fuhrmann from the Chair of Pharmaceutical Biology at Friedrich-Alexander University Erlangen upon FITBOOK’s inquiry: “Lavender has a proven therapeutic benefit, but only as pure lavender oil. There is a ready-made preparation for nervous restlessness. Ginger is attributed with many effects, but this is not proven in corresponding clinical studies.” Additionally: “Whether sufficient amounts of beneficial natural substances are extracted from the plants is doubtful in my view.”

So anyone who believes they can “detox” their body with non-alcoholic gin will be disappointed. Prof. Fuhrmann says the promises are “herbal witch tales or marketing talk.” To truly benefit from “botanicals”–or plant extracts–they must be used correctly: “Coriander, angelica root, or citrus peels do have calming and antispasmodic effects on the gastrointestinal tract, but only in standardized medicinal teas or in finished medicinal products with a fixed amount of plant extracts.”

A look at the ingredient list of many non-alcoholic spirits shows: Often, not only juniper berries and lavender flowers are included, but sometimes also artificial flavors, a lot of sugar, or preservatives. Especially with cheaper products, naturalness can quickly fall by the wayside.

Also interesting: The Big Tea Guide–Which Type Helps with Which Ailments

Does Alcohol-Free Really Mean 0.0 Percent Alcohol?

“Non-alcoholic spirits” is actually a term that doesn’t exist. Because spirits must contain at least 15 percent alcohol according to the EU spirits regulation to be called that (exception: eggnog can be called that starting at 14 percent alcohol content).

Gin, for example, must have at least 37.5 percent alcohol, otherwise it cannot be called gin. Additionally, it is prohibited to use terms like “whisky-style” or “type gin” for drinks that are not gin or whisky according to the legal definition. Non-alcoholic versions, as known with beer or wine, are not provided for in the regulation.

Therefore, botanical drinks usually only carry their brand name and a note that no alcohol is contained. The designation “without alcohol” can only be used for a food product under German law if it truly contains no alcohol at all, meaning the alcohol content is 0.0 percent. Since this is only conditionally possible with wine, for example, without significantly affecting the taste, the term “alcohol-free” is used: According to German food law, beverages can be labeled as such if they contain a maximum of 0.5 percent alcohol. That’s why non-alcoholic spirits often state “0.0” to indicate: There’s really no alcohol in it.

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The Health Benefit Lies Elsewhere

Even if the marketing promises of “clean” or “healthy enjoyment” are greatly exaggerated: Botanical drinks can contribute to a healthier lifestyle. Not because they directly make the body fitter. “The main advantage of the non-alcoholic versions is definitely the absence of alcohol,” says Prof. Gregor Fuhrmann.

Excessive alcohol consumption has many negative health effects–from liver damage to an increased risk of cancer.⁸ The DGE states “that there is no risk-free amount for safe consumption.” Nevertheless, sometimes it’s difficult to completely abstain from alcohol, especially at parties or other social events. Water, juices, or sodas are often too boring in these situations.

Then non-alcoholic spirits, which mimic the drinking experience of an alcoholic beverage, are a real alternative. They offer taste and the “ritual” feel of a drink without the harmful effects of alcohol. Prof. Gregor Fuhrmann has tried non-alcoholic gins himself and found his favorite brand. His verdict: “I think it’s an adequate substitute in terms of taste.”

DIY: How to Make Your Own Non-Alcoholic Gin

Make it yourself instead of buying? No problem! This way, you know exactly what’s in it and can avoid artificial additives. This recipe is recommended by the AOK Federal Association:⁹

Recipe for DIY Non-Alcoholic Gin

Ingredients

• 1 liter water
• 2 tablespoons juniper berries
• 1 teaspoon dried lavender flowers
• 1 strip of lemon peel (untreated)
• 1 strip of orange peel (untreated)
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom pods
• 1 sprig of rosemary
• Optional: a hint of ginger or cucumber

Preparation

1. Place water in a pot and heat over medium heat (do not boil!).
2. Add juniper berries, lavender flowers, citrus and orange peels, coriander, cardamom, and rosemary.
3. Let the mixture steep for 20–30 minutes.
4. Strain through a fine sieve and let cool.
5. Pour into a bottle and seal tightly. Your DIY gin will keep in the fridge for about a week.

Tip: Botanical drinks are not well-suited for drinking straight; they often taste a bit watery or too sweet “solo.” Therefore, it’s best to mix the non-alcoholic gin with tonic water, add a slice of lemon and ice, and you have the perfect non-alcoholic gin & tonic!