If you're doing Sober October, then these alcohol-free drinks will come in handy at the weekend.

With many people cutting down on drinking or stopping completely for Sober October, drinks brands have started offering a range of alcohol-free  alternatives for that Friday night tipple.

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

Seedlip spirits

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

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

Alcohol-free beer is nothing new but BrewDog launched their non-alcoholic IPA earlier this year – 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.



Picture: Dochus

The latest non-alcoholic spirit launch is Spirits of Virtue’s  brand Dochus. Gaelic for ‘Hope’, it 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.



Picture: Feragaia

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

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.

No Sin Gin


Another one from Spirits of Virtue, which was established in April 2018 by brothers Roddy Nicoll and Kerr Nicoll to focused on delivering premium non-alcoholic spirit brands to those looking for maximum taste and zero alcohol.

The release of NoSinGin marked the company’s entry into the no and low alcohol market – a product that provided the taste sensation of a small batch gin, but with none of the alcohol.

Listed by Ocado shortly after its release, the company was named as ‘Britain’s Next Top Supplier’ by the online grocer in 2018. Now available in three different varieties, NoSinGin’s early success has led to the company supplying the private label sector.

Using a process of distillation, maceration fermentation, steam extraction and inventive alchemy, NoSinGin gives all the taste sensation of a quality hand made small batch gin but with none of the alcohol.

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.


About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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