16 alcohol-free drinks to try this dry January - including beers, gin and fizz

Those not drinking alcohol for dry January, or beyond, can enjoy a range of drinks - from beer to wine and spirits.

Published 1st Jan 2024
Updated 3 rd Jan 2024

If you're doing dry January then these low and no drinks will come in handy when you fancy a tipple.

With many people cutting down on drinking or stopping completely for dry January, drinks brands have started offering a range of alcohol-free  alternatives for that weekend treat.

From beers to spirits and fizz, we take a look at some of the best to try this January.

Wild Eve

Picture: Wild Eve

Wild Eve is a unique alcohol-free spirit, made in small batches from organic flowers, fruits, leaves and seaweeds grown and gathered on the isle of Harris. It is the creation of apothecarist and trained perfumier Amanda Saurin, who has been working with plants and herbs for nearly four decades.

She describes the infusion as “magic in a bottle”, with botanical properties that can help relieve stress and promote calm.

Saurin is also committed to minimising the ecological footprint of her brew, limiting production of Wild Eve to 10,000 bottles a year. It’s not available on supermarket shelves but can be ordered directly from Harris – mailed in recyclable, biodegradable packaging.


non-alcoholic drinks

Talonmore is a Scottish based, family run business established in Edinburgh in 2020. Lewis Kennedy, 25-year-old Managing Director, recently made it to the final of Scottish Edge, where over 160 applicants enter to impress a board of seasoned business experts. 

Using a mix of rooted and plant-based ingredients and inspired by Edinburgh’s festival spirit and history of innovation, Talonmore was created to provide a delicious alcohol-free drink that can be enjoyed without compromising health, control and taste. Choosing brewing methods of manufacture, rather than distilling, Talonmore have developed a unique beverage that ensures flavour is at the forefront, replicating the experience of drinking a dark spirit.

Seedlip spirits

Picture: Seedlip

This alcohol-free range of spirits launched in 2014, and has received investment from drinks giant Diageo.

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There are currently three Seedlip blends – Spice 94, Garden 108 and Grove 42 – which are best served with tonic or mixed to create sophisticated non-alcoholic cocktails.

Inspired by the ancient tradition of physicians distilling herbal remedies in copper stills, founder Ben set out to re-create this method and launch the world’s first non-alcoholic distilled spirit.

BrewDog Punk AF

Picture: BrewDog

Alcohol-free beer is nothing new but BrewDog launched their non-alcoholic IPA in early 2019 – a follow up of Nanny State, which was released in 2009.

The brand say that Punk AF delivers all the attitude and flavour of the flagship Punk IPA – but none of the alcohol, making it a must for IPA and BrewDog fans that are cutting down or not drinking alcohol.


Gaelic for ‘Hope’, Dochus has been created to offer a premium drinking experience for those seeking a non-alcoholic dark spirit alternative.

Blended and bottled in Scotland, Dochus is described as ‘third-generation’ product, using an advanced extraction process to derive the character of alcohol from aged wooden casks to create an authentic nose and taste.


Feragaia is Scotland’s first premium alcohol-free spirit, which has been made from land and sea botanicals.

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Meaning wild earth, the new alcohol-free spirit, which has an amber hue, is distilled, blended and bottled in the Scottish Lowlands.

Feragaia (fer-a-guy-a) has a complex but clean taste and warming finish, which is best enjoyed over ice or with a light tonic.

The brand recently appointed Gregor Vimpany as Distiller of its distillery – which is the first fully functioning alcohol-free distillery in Scotland, during a surge of international growth.

Tennent’s Zero

sober October

In early October 2020, Tennent’s Lager announced the launch of its new 0.0% beer, Tennent’s Zero.

Tennent’s Zero has been made using fresh water from Loch Katrine, hops and Scottish barley, to give it the same great flavor profile as Tennent’s Lager.

With just 17kcal per 100ml, Tennent’s Zero will also appeal to those looking to reduce their calorie intake.

Commenting, Iain Telford, senior marketing manager at Tennent’s, said: “Creating Tennent’s Zero has been like the search for the holy grail as we sought to create a 0.0% product but with all the same great taste of Tennent’s Lager. Our master brewers have spent months getting this right and we are truly delighted with the beer that we have created and can’t wait for people to try it.

“Tennent’s Zero meets the growing trends in local, authentic and moderation as our study has found, whilst maintaining that all important taste thanks to the same quality Scottish ingredients that go in to Tennent’s Lager.

“We recognise that there is growing demand amongst consumers for low and no alcohol products and are excited to welcome Tennent’s Zero to our range of lagers which recently included the addition of Tennent’s Light, Scotland’s lowest calorie beer.”

Tennent’s Zero is available in bars, supermarkets, shops and from Tennent’s online store and is the first of Tennent’s smaller pack formats to be packed in card, reinforcing the brewer’s ongoing commitment to sustainability.

Left Field Kombucha

Picture: Left Field Kombucha

In 2017 drinks company, Left Field Kombucha,  launched the first Kombucha tea to be brewed in Scotland and has gone on to win multiple awards since.

Kombucha tea, which is popular in America, is a raw, fermented cold drink with an unexpected fizz is made from fine loose leaf tea.

Husband and wife team, Geraint Roberts and Jo Easingwood Roberts, spotted that Kombucha fits into the growing trend for healthy, raw food and drink, so set up Scotland’s first commercial Kombucha brewery in the Scottish Borders in 2016.

Sparklingly Sober champagne-style cocktails

Picture: Sparkingly Sober

Sparklingly Sober, made in small batches just outside Glasgow, is a non-alcoholic Champagne inspired cocktail range including expressions such as ‘Nomosa’ and ‘Nosé’.

Both are made with Scottish water, with Nomosa blending blood orange, mango and chilli (inspired by a Mimosa cocktail), while Nosé mixes rhubarb, elderflower and ginger spice (taking its inspiration from a sparkling rosé wine).

Each alcohol-free cocktail contains less than 64 calories per 330ml serve making it an ideal choice for anyone looking to banish booze and watch calories this month and beyond.

Freixenet 0.0% Alcohol Free


If you would still like to enjoy a glass of fizz, but don’t want any alcohol then Freixenet has the answer with their 0.0% alcohol-free sparkling wine.

A recent addition to the brand’s portfolio, Freixenet 0% Alcohol Free Sparkling wine has been created in response to the growing demand of those looking for a quality non alcoholic sparkling wine experience. So you can still raise a celebratory glass, and drive home.

Æcorn aperitifs

sober october

Picture: Æcorn Aperitifs

Blended and bottled in England, Æcorn aperitifs offer those looking to cut down or stop drinking a refreshing alternative to vermouth – ideal for cocktails or as a pre-dinner drink.

Made using 100 per cent English grown Pinot Noir, Meunier and Chardonnay grapes, pressed and blended with herbs, roots and bitter botanicals, the three aperitifs named as they taste – dry, bitter and aromatic.


Picture: Borrago Facebook

Borrago is a steam distilled botanical spirit made with non-alcoholic cocktails in mind as it has been designed to be mixed, not drunk straight.

Described as: “Deliciously dry, with sweet floral notes on the nose, a layered, textured middle and a long finish, its a drink worth celebrating with.”

Founded by food writer and presenter, Tom Tuke-Hastings, Borrago was born out of Tom’s desire to have a drink that is as good as or better than an alcoholic one.


Picture: CeroCero

CeroCero alcohol-free gin is produced in Inverclyde, and recently was available in stores during Lidl’s gin festival where it sold out in three days.

Developed through a series of specialised cold-press techniques to extract and suspend botanicals such as juniper, coriander and hibiscus, CeroCero offers all the flavour of a botanical gin with no alcohol.

Meaning it is perfect for those looking to cut down on their alcohol intake, while still enjoying a premium craft spirit this winter.

Yardarm Lager

sober october

Picture: Jump Ship

Scotland’s first alcohol-free brewing company, Jump Ship Brewing launched its first beer Yardarm in 2019.

Brewed in small batches, Jump Ship Brewing uses natural brewing techniques, combining barley, hops and yeast with soft Scottish water, to create as much flavour as possible, with minimal alcohol.

Available in 330ml cans, Yardarm contains 40 calories per can with roughly a third of the calories found in an equivalent can of 4% ABV beer.  At less than 0.5% ABV, it contains roughly the same level of alcohol as a large ripe banana.


sober october

Amplify is a distilled non-alcoholic spirit, ideal for a driver's G&T. Amplify is distilled and made with a host of invigorating ingredients such as juniper berries, coriander seeds, Angelica root, lemon peel, lemongrass and ginseng root.

The team say: "These fragrant botanicals combine with vibrant, punchy orange and citrus to provide a drink that satisfies the taste buds without any need for alcohol."

New London Light

sober october

The award-winning South Devon based distillery, Salcombe Distilling Co., has recently released a non-alcoholic spirit, 'New London Light'.

Inspired by London Dry gin, NLL has been developed by master distiller, Jason Nickels, as an addition to the low and no alcohol category.

A spokesperson for Salcombe said: "At just (3kcal/100ml) and alcohol free, in addition to being made with all-natural ingredients chosen principally for their flavour characteristics and complementary health benefits, NLL complements a healthy without compromising on taste."

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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