For epicureans of all shades, this collection of low and no alcohol ferments makes abstinence appealing to even the most dedicated drinker. These producers take care to use carefully sourced ingredients and take inspiration from ancient recipes and methods to create things you'll want to drink forever.

1. MURI 'Passing Clouds', Copenhagen, Denmark 0.4%
Muri's non alcoholic beverages combine beautifully sourced, often foraged ingredients with the art of fermentation. Different ferments, fruits, herbs or teas are blended together to create wonderfully complex drinks. Muri's first and most iconic label. Passing Clouds is a low alcohol alternative to sparkling wine. Hints of tropical and stone fruits on the nose. Playful on the palate with ripe pear flavours and floral notes

2. MURI 'Fade To Black', Copenhagen, Denmark 0.4%
Fade to Black is a playful alternative to a red sparkling. It combines fermented redcurrant and blackcurrant juice, with chamomile kefir and fig leaf & pine kvass. Again another beautiful unique creation featuring notes of bluebbery fruit, warming cassis, with soft herbal lift.

3. Ama Brewery 'HIRU' Malawi Green & White Peony, Basque, Spain 2.5%
Ama Brewery combines the Kombucha process with winemaking techniques. Using unique top tea and herbs varieties sourced in collaboration with Rare Tea Company, they create some of the most refined low alcohol drinks. Hiru one of their creations, made with traditional Japanese-style steamed green tea and white peony, sourced from a small-scale production, on the family-run Satemwa Tea Estate in Malawi. The seeds of this variety speak of an ancient journey that brought them first from Fujian, China, to Edinburgh’s Botanical Gardens, and subsequently to the remote mountains of East Africa. Notes of dates, papaya and hints of hay and dried herbs come to mind. Finish is generous and lifted.

4. Ama Brewery 'BAT' Sencha Yakubita, Basque, Spain 2.7%
Bat is made with the finest Sencha, sourced from the Moriuchi Tea Garden in Japan - this is the life work of the Moriuchi family who have passed their knowledge down from generation to generation. The steep gardens are cultivated organically and the Sencha is hand picked. This is beautifully delicate and saline showcasing aromas of green stone fruit and grapefruit - these are matched with umami notes of seaweed and earthy undertones.