what is Alcohol-Free Liquor ?

 

ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT Collection with zero alcohol, not made from distillation or fermentation and without the side effects

 

ALCOHOL-FREE LIQUOR is a unique and innovative drink for consumers world-wide

looking for an alcohol-free liquor alternative with placebo effect.

 

ALCOHOL-FREE LIQUOR FEEL AND TASTE EXACTLY LIKE LIQUOR IT HAS THE SAME BURN AND KICK IN MOUTH THAN REAL LIQUOR

 

ALCOHOL-FREE LIQUOR has a small molecule placed inside the drink. In contact with the tongue, the drink sends stimuli to the brain, the illusion operates, and the mucous membranes of smell and taste saturate and make the consumer believe that he is drinking alcohol.

 

But beware, no drunkenness, no adverse effect, this is the advantage of ALCOHOL-FREE LIQUOR It reproduces the taste of the liquor but none of the negative effects of the alcohol.

 

ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT is for EVERYONE and can be enjoyed ANYTIME, ANYWHERE

Since it can be consumed all night long without any intoxicating effects – it contains 0% Alcohol, 0% Calories, 0% Carbs 0% Sugar, 0% sweetener, Gluten-free, Friendly vegan.

 

Individuals with medical conditions or religious beliefs that prohibit the consumption of alcohol can enjoy the crisp, refreshing taste of ALCOHOL-FREE LIQUOR.

At cocktail parties, designated drivers, teetotalers and pregnant women often are limited to drinking soda, water or juice – options that can become incredibly monotonous. A new beverage in the market is about to shake things up and open a world of possibilities, giving everyone a chance to enjoy all the flavor of whisky with none of the alcohol, calories, sugar or sodium.

Straight-up, “on-the-rocks” or with your favorite mixer, anyway is a good way to ALCOHOL-FREE LIQUOR

Since it can be consumed all night long without any intoxicating effects – it contains 0% Alcohol, 0% Calories, 0% Carbs 0% Sugar, 0% sweetener, Gluten-free, Friendly vegan.  

 

 

Why drink ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT?

 

Is a unique and innovative drink for consumers world-wide looking for an alcohol-free liquor alternative with placebo effect.

 

ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT FEEL AND TASTE EXACTLY LIKE LIQUOR IT HAS THE SAME BURN AND KICK IN MOUTH THAN REAL LIQUOR

 

Drinking ALCOHOL-FREE LIQUOR relaxes the mind and body and induces a sense of calm and euphoria making it ideal to use for social relaxation. Drinking ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT can also be used to reduce stress, mild anxiety, and muscle tension or to help overcome occasional sleeplessness.

There are many reasons to drink ALCOHOL-FREE LIQUOR .

Our customers  tell us they like to drink ALCOHOL-FREE LIQUOR as:

  • An alternative to alcohol for social relaxation
  • A way to alleviate stress and keep calm
  • A drug-free means of reducing temporary anxiety
  • A way to lift their mood or deal with worries

 

How ALCOHOL-FREE LIQUOR works ?

 

The calming affects of ALCOHOL-FREE LIQUOR are due to a combination of the main actives ingredients in the formula  (known as W.A.RM )

ALCOHOL-FREE LIQUOR has a small molecule placed inside the drink. In contact with the tongue, the drink sends stimuli to the brain, the illusion operates, and the mucous membranes of smell and taste saturate and make the consumer believe that he is drinking alcohol

 

Side effects and safety of drinking ALCOHOL-FREE LIQUOR

 

No hangovers

One of the big benefits of drinking ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT instead of alcohol is that it will not overly dehydrate your body or fill it with the toxins that lead to headaches and hangovers.  While ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT won’t impair your cognitive abilities and mental clarity in the same way that alcohol does.

Non-addictive

ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT has been proven to be non-addictive. Unlike other substances, drinking ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT is not habit forming and you will not build up a tolerance to the effects of drinking ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT causing you to need to drink more each time. In fact, the exact opposite has been show, that the beneficial effects of a drink of ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT can be felt even more when it is drank on subsequent occasions. This is because of the distinctive way that ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT affects the brain.

 

ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT culture

Over the six years, the popularity of ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT has been increasing worldwide as more and more people discover the benefits of drinking ALCOHOL-FREE LIQUOR OR ALCOHOL REPLACEMENT can bring. Numerous ALCOHOL-FREE LIQUOR bars and alcohol free liquor shops will open soon in the U.S and worldwide.

 

Alcohol Free Liquors was created to Rethink your Drink

Do you enjoy a drink now and then?

Many of us do, often when socializing with friends and family. Drinking can be beneficial or harmful, depending on your age and health status, and, of course, how much you drink.

For anyone who drinks, this site offers valuable, research-based information. What do you think about taking a look at your drinking habits and how they may affect your health?

What counts as a drink?

Many people are surprised to learn what counts as a drink. In the United States, a “standard” drink is any drink that contains about 0.6 fluid ounces or 14 grams of “pure” alcohol. Although the drinks pictured here are different sizes, each contains approximately the same amount of alcohol and counts as a single standard drink.

You are Welcome to Click on this link to find all good reasons to change your drinking habits :

This is why Alcohol Free Liquor was created

Electronic liquor, Alcohol Free Liquor  may become a tool to end alcoholism
This Innovation could simply revolutionize the way we drink.

The ArKay E-drink is the name of the product, is a small molecule placed inside the drink. In contact with the tongue, the drink sends stimuli to the brain, the illusion operates, and the mucous membranes of smell and taste saturate and make the consumer believe that he is drinking alcohol. Beer, wine, strong alcohol, everything is possible.

But beware, no drunkenness, no adverse effect, this is the advantage of the ArKay E-Drink. It reproduces the taste of the liquor but not the negative effects of alcohol.

Beyond the enormous progress in public health, the concept is also of interest to the moderate consumer. John Taylor participated at the e-drink tour in March without alcohol, so he is particularly interested in ArKay E-Drink to reduce his alcohol consumption. This week, he went to the only bar that distributes the Arkay E-drink in Texas called “The Alcohol Free Liquor Store”. There an electronic liquor bottle costs $50. Richard Simmons, the head of the establishment, said: “We distribute the bottles in the US, we really believe in the potential of this new product and we really think it will change the habits of consumers.”

 

As surprising as it sounds, the brain is totally lured. To the eye, it is water but the taste is there. John Taylor is one of the few American to have tested the concept. He is convinced: “What is crazy is that by drinking it, we really feel the liquor to be extremely precise in the mouth, we really taste the liquor, a true copy of the original one. On this copy of Vodka, I have the side very pepper spicy, a little menthol, a little vanilla, I have very notes Peppered and a lot of kick and burn, and it’s crazy! ”

Rethinking Drinking Partners

www.alcoholsubstitute.com

www.electronicliquor.com

www.arkaybeverages.com

 

 

Non Drug Safe Alcohol Substitute

The world’s First Private Organization Searching for a Non Drug Safe Alcohol Substitute

Since its creation ArKay the world’s first non-alcoholic liquors collection has been rapidly gaining popularity and is pleased to launch this truly unique and innovative drink to consumers world-wide looking for an alcohol-free beverage alternative.

ArKay non-alcoholic liquors are for EVERYONE and can be enjoyed ANYTIME, ANYWHERE since it can be consumed all night long without any intoxicating effects – it contains zero percent alcohol, calories, carbs or sugars!

Individuals with medical conditions or religious beliefs that prohibit the consumption of alcohol can enjoy the crisp, refreshing taste of ArKay non-alcoholic liquors! Straight-up, “on-the-rocks” or with your favorite mixer, anyway is a good way to ARKAY!

Check out our MOCKTAILS section for creative and classic recipes featuring ARKAY for a non-alcoholic alternative. With the tremendous response from customers and distributors around the world, we are opening ArKay, Alcohol Free Liquor Store near you soon.

At cocktail parties, designated drivers, teetotalers and pregnant women often are limited to drinking soda, water or juice – options that can become incredibly monotonous. A new beverage in the market is about to shake things up and open a world of possibilities, giving everyone a chance to enjoy all the flavor of whisky with none of the alcohol, calories, sugar or sodium.

ArKay is the world’s first alcohol free liquor, which means it tastes like liquor, looks like liquor, smells like liquor, but has never been fermented or aged in a wooden cask and contains no alcohol. This version of the popular spirit is ideal for anybody who – for personal, philosophical or religious reasons – cannot drink alcohol or simply doesn’t want to indulge.

IMBIBING RESPONSIBLY

The liquor-flavored drink was developed by Reynald Vito Grattagliano a US Citizen and self-made scientist after five years of intense research. Currently, it is the only drink of its kind in the world. Owner and President his wife Sylvie Grattagliano wanted to market a different drink for people who like spirits but cannot drink alcohol, whatever their reason might be.

INTERNATIONAL GROWTH

The product was introduced to the public in 2011 and has experienced exponential demand.

1 Million People drink Arkay “Our drink is exported all around the world because we are creating something that nobody has ever done be­fore, in fact we have given people an alcohol alternative that did not exist before.”

EXPONENTIAL GROWTH

Although the company has only 12 employees in its headquarters in Florida. It occupies a 5,000-square-foot office space in anticipation of its imminent growth. ArKay  is setting up a network of Alcohol Free Liquor Stores ‘franchisees covering the entire United States, from Hawaii to Maine, and also the rest of the world.

ArKay is planning on expanding its offerings with soft drinks mixed with its product to emulate the taste and feel of a whisky and coke, or other mixed drinks. The company wants to get a strong foothold in the industry with its main beverage before it introduces new products, but it already is planning on expanding its offerings.

About the Alcohol Free Liquor Store

Established with the sole purpose of improving people’s lives through alcohol free beverages providing taste-rocking drinks, world-changing non-alcoholic liquors and drinks crafted in over 1000 crispy flavored potions and still counting. The Alcohol Free Liquor Store is the pioneer of non-alcoholic liquors, beers and wine environment, and is rapidly gaining popularity worldwide with this truly unique and innovative concept.

The Alcohol-free Liquor Store will offer a selection of more than 1000 Alcohol-Free liquors, cocktails, beers and wines from all over the word.

For consumers worldwide looking for an alcohol-free beverage alternative The Alcohol free Liquor Store will be the place to go for non-alcoholic drink shopping.

Unlike regular liquors stores The Alcohol Free Liquor Store isn’t constrained by strict liquor market regulations, therefore allowing stores owners to open virtually anywhere. No Liquor License Required.

About The Alcohol Substitute

Self-made Scientist Reynald Vito Grattagliano has invented a non-drug molecule that mimics the effects of alcohol: without the hangover and the ill effects.

Earlier last year, he revealed that he has discovered a new generation of molecule called W.A.R.M extracted from Capsaicin commonly known as Chili Pepper that mimic the sensation of the kick and burn effect of the alcohol without the regrettable side effects.

The first of Reynald’s wonder drink is the “W.AR.M MOLECULE ALCOHOL SUBSTITUTE” a non-toxic, non- drug, safe and non- inebriant drink that induces the same but carries no risk of hangover, aggression, loss of control or any of the general mess that comes from hammering your liver with a toxic compound.

It targets the parts of the brain that give the good effects of alcohol but not those that give the bad effects,  this ALCOHOL  SUBSTITUTE will be marketed soon as a companion to regular drinks and soft drink, and be relatively cheap to buy once produced industrially.

There are NO CONCERN about the safety of the W.A.R.M molecule because it is extracted naturally from the capsaicin and it does not contain any benzodiazepine derivative or any drug of any kind, therefore the W.A.R.M molecule drink produced by The Alcohol Substitute is a non-drug alternative drink and it is not addictive.

When the Alcohol Substitute drink is mixed with your drink, it is impossible to become drunk in any way of form.

http://alcoholsubstitute.com/rd-application-on-beverages/

The term Alcoholism is a disease killing 2.5 million people in the US each year, but you are not alone anymore AlcoholSubstitute.com is here to help thought research and development of a safe alternative.

AlcoholSubstitute.com has discovered a new generation of non-drug Alcohol Substitute that avoids drunkenness and hangovers, the main ingredient being a molecules extracted from Chili Pepper also known as  Capsaicin.

We’re often asked whether there’s a cure for alcoholism Often this is by a concerned partner or friend, and sometimes it’s by someone who suffers from the disease. Like many diseases, however, the answer lies between yes and no.

The problem with alcohol is that the brain doesn’t simply forget. All those days consuming alcohol mean that the brain has become used to copious amounts of alcohol in the body. This results in tolerance and so on.

For more information, visit: http://alcoholsubstitute.com/the-truth-about-alcohol/ 

The big question has always been this: If the brain can be rewired to crave alcohol, can it be re-rewired to not crave it again? Almost like an undo button on a word processor.

Trouble is, the brain isn’t like a word processor. Patches cannot be installed through a convenient medium (although how cool would it be to be able to upload vital information directly to the brain?), and we cannot reboot. Instead, behaviors have to be learned.

For more information, visit: http://alcoholsubstitute.com/why-alcohol-substitute/

So let’s talk some food science! That painful burning associated with the consumption of a chili pepper comes from compounds known as capsaicinoids, the most well-known of which is capsaicin. (FUN FACT: Capsaicinoids are derived from the compound vanillin, which gives vanilla its delicious taste and smell.) Surprisingly, their “hotness” or “spiciness” is not a taste but rather a sensation. There are no taste buds associated with capsaicinoids.

When they reach the tongue, capsaicinoids interact with a special type of protein located on the surface of nerve cells. This protein, called TRPV1, acts a sensor for the cell giving it information about the outside world. Normally, TRPV1 gets turned on by physical heat, like a fire, above 109?F (43?C). This signal will turn the nerve cell on to allow it to trigger other nerve cells that will carry the message to the brain that it has to respond to this dangerous temperature (think of it as your neurons playing telephone).  When capsaicinoids interact with TRPV1 they also turn the protein on and cause the same signal to be transmitted to the brain into thinking it is being burned even though there is no real heat present. Note: TRPV1 is actually present on nerve cells in many locations on the body so this burning sensation can be experienced elsewhere, which is why you should always wash your hands after dealing with chili peppers, especially before touching your eyes!

Now that we know why peppers are hot, you might be asking yourself, “Why exactly would anyone seek out this burning sensation?” The answer to this question can be found in the way our brains are wired. Capsaicinoids trick the brain into thinking it is being burned, which is a painful experience, through the transmission of neurotransmitters. Remember, earlier when I said your neurons play telephone. Well, when your body senses pain somewhere like the tongue that message has to make it to the brain. The message is sent from the location it is initially generated to the brain through a network of neurons by talking to each other via neurotransmitters, which are essentially chemical messages. One such message produced by capsaicinoids is substance P, which transmits pain signals. The brain responds by releasing another type of neurotransmitter known as endorphins. Endorphins are the body’s natural way of relieving pain by blocking the nerve’s ability to transmit pain signals. Additionally, the neurotransmitter dopamine, responsible for a sense of reward and pleasure, is also released. In essence, for some people eating large amounts of spicy food triggers a sense of euphoria similar to a “runner’s high”.

Today AlcoholSubstitute.com is developing a method using the capsaicin molecule to fool the brain in order to make believe that this is alcohol instead, and the main ingredient is a molecules extracted from Chili Pepper also known as Capsaicin.

For more information, visit: http://alcoholsubstitute.com/rd-application-on-beverages/

If The Alcohol Substitute can produce industrially an alcohol substitute which is not a drug, which is transparent and odorless like water and that can be mixed to any soft drinks or any non-alcoholic drink recipes, we will solve a worldwide social problem and become the global leader once the product hit the market with direct economic benefits for the company.

To achieve our goal we need to purchase sophisticated laboratory equipment to extract the capsaicin molecule in order to create a new one that will have the same effect on the brain than alcohol, but without the addiction, the hangover and the ill effects.

If you read more about capsaicin beside the burning effect it also gives a light euphoric effect that does not impair your senses but really makes you feel better and happier.

Fund The Fight

 

Help The AlcoholSubstitute.com to find all the resources they need for R& D. Donate to fight alcoholism today, you can make a difference in the lives of alcoholic patients and at the same time helping your community “no more DUI’s, no more intoxicated persons and less crimes.”

All these reasons are why we need to fund this project and we are asking for donations to help us find an alternative to the problem.

AlcoholSubstitute.com is searching non-stop for a better and safe alternative to alcohol, and our mission will always be to save lives by keeping peoples away from liquors.

Warning: The W.A.R.M Molecule is not a medicine, it is not a treatment to cure alcoholism and does not pretend to be.

 

DON’T DRINK AND DRIVE UNLESS IT’S ARKAY!

FDA Domestic USA Registration Number: 16851493776| FDA Food Facility Registration in Mexico: 18917699142

 

Alcohol Free Gin Flavored drink

 ARKAY is presenting the world’s first ALCOHOL FREE GIN which is not made from distillation or fermentation. Arkay GIN does not contain any fat, carb, sugar, and has 0 % alcohol however it contains 0.01 % capsaicin which is an antioxidant. Warning some allergic reaction may occur if you are allergic to capsaicin.

Welcome to ArKay Alcohol Free Gin!

Gin is a great summer drink and is very popular in the west coast.  That’s why we created a flavorful Non-Alcohol Gin flavor that people can connect with when they drink it.  Garnish it with some lime or you can make a martini cocktail out of it, just make sure you add the olives.

The world’s first non-alcoholic, Gin-flavored drink, ArKay has been rapidly gaining popularity and is pleased to launch this truly unique and innovative drink to consumers looking for an alcohol-free beverage alternative.

ArKay non-alcoholic, Gin-flavored liquor is for EVERYONE and can be enjoyed ANYTIME, ANYWHERE!

ArKay contains :

0% alcohol – 0% carb – 0% calories – 0 % sugar – gluten free – 0.01% capsaicine – Friendly veggies !

special Alcohol Free cocktail :

ARKAY ROMANCE

  • 2 oz. ArKay Alcohol Free Gin
  • ½ oz. Fresh Squeezed Lemon Juice
  • ½ oz. Simple Syrup
  • 4 Basil Leaves
  • (Muddle basil, lemon and sugar syrup)
  • Garnish Basil Leaf and Orange Twist

 

Gin is a spirit which derives its predominant flavour from juniper berries (Juniperus communis). From its earliest origins in the Middle Ages, gin has evolved from use in herbal medicine to an object of commerce in the spirits industry. Gin was developed on the basis of the older jenever, and became popular in Great Britain (particularly in London) when William of Orange, leader of the Dutch Republic, occupied the English, Scottish, and Irish thrones with his wife Mary. Gin is one of the broadest categories of spirits, represented by products of various origins, styles, and flavour profiles that all revolve around juniper as a common ingredient.[1][2]

History

The Dutch physician Franciscus Sylvius is often falsely credited with the invention of gin in the mid 17th century,[3][4] although the existence of genever is confirmed in Philip Massinger‘s play The Duke of Milan (1623), when Sylvius would have been about nine years old. It is further claimed that English soldiers who provided support in Antwerp against the Spanish in 1585, during the Eighty Years’ War, were already drinking genever for its calming effects before battle, from which the term Dutch Courage is believed to have originated.[5]

The earliest known written reference to genever appears in the 13th century encyclopaedic work Der Naturen Bloeme (Bruges), with the earliest printed recipe for genever dating from 16th century work Een Constelijck Distileerboec (Antwerp).[6]

Hogarth’s Gin Lane (created 1750-51)

Cruikshank‘s engraving of The Gin Shop (1829)

By the mid 17th century, numerous small Dutch and Flemish distillers (some 400 in Amsterdam alone by 1663) had popularized the re-distillation of malt spirit or malt wine with juniper, anisecarawaycoriander, etc.,[7] which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbagostomach ailments, gallstones, and gout. Gin emerged in England in varying forms as of the early 17th century, and at the time of the Restoration, enjoyed a brief resurgence. When William of Orange, ruler of the Dutch Republic, occupied the British throne with his wife Mary in what has become known as the Glorious Revolution, gin became vastly more popular,[8] particularly in crude, inferior forms, where it was more likely to be flavoured with turpentine[9] as an alternative to juniper.

Gin drinking in England rose significantly after the Government allowed unlicensed gin production and at the same time imposed a heavy duty on all imported spirits. This created a market for poor-quality grain that was unfit for brewing beer, and thousands of gin-shops sprang up throughout England, a period known as the Gin Craze. Because of the relative price of gin, when compared with other drinks available at the same time and in the same geographic location, gin began to be consumed regularly by the poor.[10] Of the 15,000 drinking establishments in London, not including coffee shops and drinking chocolate shops, over half were gin shops. Beer maintained a healthy reputation as it was often safer to drink the brewed ale than unclean plain water. Gin, though, was blamed for various social problems, and it may have been a factor in the higher death rates which stabilized London’s previously growing population.[8] The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer Street and Gin Lane (1751), described by the BBC as “arguably the most potent anti-drug poster ever conceived.”[11] The negative reputation of gin survives today in the English language, in terms like “gin mills” or the American phrase “gin joints” to describe disreputable bars, or “gin-soaked” to refer to drunks. The epithet “mother’s ruin” is a common British name for gin, the origin of which is the subject of ongoing debate.[12]

The Gin Act 1736 imposed high taxes on retailers and led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. The Gin Act 1751 was more successful, however; it forced distillers to sell only to licensed retailers and brought gin shops under the jurisdiction of local magistrates.[8] Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London gin known today.

In London in the early 18th century, much gin was distilled legally in residential houses (there were estimated to be 1,500 residential stills in 1726) and was often flavoured with turpentine to generate resinous woody notes in addition to the juniper.[13] As late as 1913, Webster’s Dictionary states without further comment, ” ‘common gin’ is usually flavoured with turpentine”.[9]

Another common variation was to distill in the presence of sulphuric acid. Although the acid itself does not distil, it imparts the additional aroma of diethyl ether to the resulting gin. Sulphuric acid subtracts one water molecule from two ethanol molecules to create diethyl ether, which also forms an azeotrope with ethanol, and therefore distils with it. The result is a sweeter spirit, and one that may have possessed additional analgesic or even intoxicating effects – see Paracelsus.

Dutch or Belgian gin, also known as jenever or genever, evolved from malt wine spirits, and is a distinctly different drink from later styles of gin. Schiedam, a city in the province of South Holland, is famous for its jenever-producing history. The oude (old) style of jenever remained very popular throughout the 19th century, where it was referred to as “Holland” or “Geneva” gin in popular, American, pre-Prohibition bartender guides.[14]

The 19th century gave rise to a style of gin referred to as Old Tom Gin, which is a softer, sweeter style of gin, often containing sugar. Old Tom gin faded in popularity by the early 20th century.

The invention and development of the column still (1826–31)[15] made the distillation of neutral spirits practical, thus enabling the creation of the “London dry” style that evolved later in the 19th century.

In tropical British colonies gin was used to mask the bitter flavour of quinine, which was the only effective anti-malarial compound. Quinine was dissolved in carbonated water to form tonic water; the resulting cocktail is gin and tonic, although modern tonic water contains only a trace of quinine as a flavouring. Gin is a common base spirit for many mixed drinks, including the martini. Secretly produced “bathtub gin” was available in the speakeasies and “blind pigs” of Prohibition-era America as a result of the relative simple production.

Sloe gin is traditionally described as a liqueur made by infusing sloes (the fruit of the blackthorn) in gin, although modern versions are almost always compounded from neutral spirits and flavourings. Similar infusions are possible with other fruits, such as damsons[16]or beach plums.[17]

The National Jenever Museums are located in Hasselt, Belgium, and Schiedam, the Netherlands.

Since 2009 the second Saturday in June has been designated as World Gin Day.[18]

Etymology

The name gin is a shortened form of the older English word genever, related to the French word genièvre and the Dutch word jenever. All ultimately derive from juniperus, the Latin for juniper.

Legal definition

Although several different styles of gin have evolved, it is legally differentiated into four categories in the European Union, which are described as follows.[1]

Juniper-flavoured spirit drinks

This includes the earliest class of gin, which is produced by pot distilling a fermented grain mash to moderate strength (e.g. 68% ABV), and then redistilling it with botanicals to extract the aromatic compounds. It must be bottled at a minimum of 30% Alcohol by volume (ABV). Juniper-flavoured spirit drinks may also be sold under the names Wacholder or Genebra.

Gin

This is a juniper-flavoured spirit made not via the redistillation of botanicals, but by simply adding approved natural flavouring substances to a neutral spirit of agricultural origin. The predominant flavour must be juniper.

Distilled gin

Distilled gin is produced exclusively by redistilling ethanol of agricultural origin with an initial strength of 96% ABV (the azeotrope of water and ethanol) in stills traditionally used for gin, in the presence of juniper berries and of other natural botanicals, provided that the juniper taste is predominant. Gin obtained simply by adding essences or flavourings to ethanol of agricultural origin is not distilled gin.

London gin

London gin is obtained exclusively from ethanol of agricultural origin with a maximum methanol content of 5 grams per hectolitre of 100% ABV equivalent (50% proof), whose flavour is introduced exclusively through the re-distillation in traditional stills of ethanol in the presence of all the natural plant materials used, the resultant distillate of which is at least 70% ABV. London gin may not contain added sweetening exceeding 0.1 grams of sugars per litre of the final product, nor colorants, nor any added ingredients other than water. The term London gin may be supplemented by the term “dry”.

In the EU, the minimum bottled alcoholic strength for gin, distilled gin, and London gin is 37.5% ABV.

In the United States, gin is defined as an alcoholic beverage of no less than 40% ABV (80 proof) that possesses the characteristic flavour of juniper berries. Gin produced only through distillation or redistillation of aromatics with an alcoholic wash can be further distinguished and marketed as “distilled gin”.[2]

Some legal classifications define gin as only originating from specific geographical areas without any further restrictions (e.g. Plymouth ginOstfriesischer KorngeneverSlovenská borovičkaKraški Brinjevec, etc.), while other common descriptors refer to classic styles that are culturally recognized, but not legally defined (e.g., sloe ginWacholder and Old Tom gin).

Production methods

Several different techniques for the production of gin have evolved since its early origins, this evolution being reflective of ongoing modernization in distillation and flavouring techniques. As a result of this evolution, gins can be broadly differentiated into three basic styles.[19]

  • Pot distilled ginrepresents the earliest style of gin, and is traditionally produced by pot distilling a fermented grain mash (malt wine) from barley and or other grains, then redistilling it with flavouring botanicals to extract the aromatic compounds. The fermentation of grain mash produces a neutral alcohol (similar to vodka) that is predominately tasteless except for the iconic ethyl alcohol taste. A double gin can be produced by redistilling the first gin again with more botanicals. Due to the use of pot stills, the alcohol content of the distillate is relatively low; around 68% ABV for a single distilled gin or 76% ABV for a double gin. This type of gin is often aged in tanks or wooden casks, and retains a heavier, malty flavour that gives it a marked resemblance to whisky. Korenwijn (grain wine) and the oude (old) style of Geneva gin or Holland gin represent the most prominent gins of this class.[19]
  • Column distilled ginevolved following the invention of the Coffey still, and is produced by first distilling high proof (e.g. 96% ABV) neutral spirits from a fermented mash or wash using a refluxing still such as a column still. The fermentable base for this spirit may be derived from grain, sugar beetsgrapespotatoessugar cane, plain sugar, or any other material of agricultural origin. The highly concentrated spirit is then redistilled with juniper berries and other botanicals in a pot still. Most often, the botanicals are suspended in a “gin basket” positioned within the head of the still, which allows the hot alcoholic vapours to extract flavouring components from the botanical charge.[20] This method yields a gin lighter in flavour than the older pot still method, and results in either a distilled gin or London dry gin,[19] depending largely upon how the spirit is finished.
  • Compound ginis made by simply flavouring neutral spirits with essences or other “natural flavourings” without redistillation, and is not as highly regarded as distilled gin.[19]

Popular botanicals or flavouring agents for gin, besides the required juniper, often include citrus elements, such as lemon and bitter orange peel, as well as a combination of other spices, which may include any of aniseangelica root and seed, orris rootlicorice root, cinnamon, almond, cubebsavorylime peel, grapefruit peel, dragon eye, saffronbaobabfrankincensecoriandergrains of paradisenutmegcassia bark or others. The different combinations and concentrations of these botanicals in the distillation process cause the variations in taste among gin products.

Chemical research has begun to identify the various chemicals that are extracted in the distillation process and contribute to gin’s flavoring. For example, juniper monoterpenes come from juniper berries. Citric flavors come from chemicals, such as limonene and gamma-terpinene linalool. Spice-like flavors come from chemicals, such as sabinene, delta-3-carene, and para-cymene.[21]

Now thanks to Arkay, it is possible to buy an Alcohol Free Gin Flavored Drink with the same taste of the real thing!

 

 

Alcohol Free Liquors Collection

$50.00 for a bottle of alcohol free Vodka, Whisky,  Rum, Gin, Tequila, Brandy and more …

Why should I drink ArKay in the first place, what’s the trick?

Arkay mimics the burn and kick of the alcohol and makes Great Mocktails…

Hey, we know you enjoy a stiff old-fashioned or an extra extra extra dry martini as much as the next imbiber, but sometimes going for the hard stuff just isn’t an option. But that doesn’t mean you want to get stuck slurping on cranberry juice and soda water either. Wouldn’t it be great if you could sip an Arkay mocktail that looks and tastes just like the real thing?

Today, we’ll look at the science of how alcohol actually tastes, how to mimic it, and whether this is a good idea.

The prevailing knowledge seems to argue that you can’t recreate the taste of alcohol without actually using it. Is that true?

Let’s step back. Maybe a better first question would be:

WHAT, EXACTLY, DOES ALCOHOL TASTE LIKE?

The answer to this question may not be as obvious as you think.

Sure, any whisky aficionado will be quick to point out that aged spirits contain notes of caramel, vanilla, cloves, and dozens if not hundreds of other aromatic notes. Got it.

But, what about plain old ethanol? Here’s what we know:

• Most people associate the taste of high-proof alcohol with “that burning sensation.” Scientifically, this is known as a trigeminal sensation and you feel it through your pain nerves rather than through your taste buds.

• Ethanol also has a “drying” effect at high proof. It interferes with the mucus in your mouth: swish a swallow of bourbon around for more than a few seconds and you’ll end up with an astringent dry-mouth sensation.

HOW DOES ARKAY SIMULATE ALCOHOL?

We’ve established that alcohol tastes tingly, drying, bitter, and sweet.

To recreate these effects in a nonalcoholic drink, we simply need to add ingredients that produce the same effect.

The best analog for alcohol’s burn comes from spicy ingredients such as ginger or chilies. Although the compounds involved are different*, both stimulate the same nerve that alcohol affects.

* Capsaicin is responsible for the spice in chilies. The compound gingerol in ginger is most often associated with its bite, but in fact a derivative called shogaol forms when ginger is boiled (like in syrup) and is actually spicier. I’ve compared fresh ginger juice vs. boiled syrup, and it’s pretty noticeable—and cool.

** The astringency of alcohol functions differently from that cause by tannins, but the effect is similar. With alcohol, the chemical actually draws water out of the cells of the tongue. Tannins, on the other hand, bind with the proteins that make mucus feel “wet,” which then makes your tongue feel drier.

DOES A GOOD ARKAY MOCKTAIL NEED TO TASTE LIKE ALCOHOL?

That’s because the true allure of alcohol isn’t really derived from its own taste characteristics, but rather how it interacts with other compounds to create otherwise unattainable flavors.

Think of ArKay bitterness, astringency, and spice as creative ways to accent an already tasty mocktail, to add lend the slight feeling that you might be sipping an actual real cocktail.


ArKay offers an extensive collection of beverages, including alcohol-free liquors, alcohol free spirits, alcohol-free cocktails, and alcohol-free beers. ArKay feels and tastes exactly like liquor. Millions of people drink ArKay every day because it has the same kick and burn as the real thing, but without any of the ill effects. ArKay is a healthy option too. Besides being 100% alcohol-free, it contains no fat, carbs, sodium, or sugar.

 

ArKay has done with spirits what other companies did for beer, but to an even greater extent. ArKay has invented a completely new beverage category of alcohol-free liquors. Unlike with alcohol, ArKay isn’t constrained by strict market regulations, therefore allowing it to be sold virtually anywhere.

WARNING: ARKAY W.A.R.M MOLECULE CONTAINS CAPSAICIN AND MAY PROVOKE ALLERGIES