As an expert sommelier and brewer, I can shed some light on why Gordon's non-alcoholic gin may be expensive. Non-alcoholic spirits, like non-alcoholic gin, require a different production process compared to their alcoholic counterparts. This difference in production can contribute to the higher cost of non-alcoholic drinks.
One of the main reasons for the higher cost is the use of botanicals in the production of non-alcoholic gin. Botanicals, such as herbs and spices, are essential for creating the distinctive flavors found in gin. However, extracting and carrying these flavors in a non-alcoholic base, like water, can be challenging. Alcohol, specifically ethanol, is an excellent solvent that efficiently extracts and carries the flavors of botanicals.
In the case of non-alcoholic spirits, ethanol is replaced with water as the base. Unfortunately, water is not as effective as ethanol in extracting flavors. This means that non-alcoholic spirit producers may need to use larger quantities of botanicals to achieve the desired taste. This increased usage of botanicals can contribute to the higher cost of production.
Furthermore, the process of creating non-alcoholic gin involves carefully selecting, sourcing, and processing a variety of botanicals. Each botanical contributes its own unique flavor profile, and finding the perfect balance requires expertise and attention to detail. These factors can also contribute to the higher cost of non-alcoholic gin.
Additionally, the market demand for non-alcoholic spirits has been growing rapidly in recent years. This increased demand may lead to higher prices as producers strive to meet the market's needs while ensuring quality and consistency. As with any product, market dynamics and supply and demand can impact pricing.
From a personal perspective, I have witnessed the challenges of creating non-alcoholic beverages firsthand. I have experimented with various methods of extracting flavors from botanicals for both alcoholic and non-alcoholic drinks. It is evident that the process of creating non-alcoholic spirits requires more effort, time, and resources to achieve similar flavor profiles as their alcoholic counterparts.
The higher cost of Gordon's non-alcoholic gin can be attributed to the challenges of extracting and carrying flavors in a non-alcoholic base, the increased usage of botanicals, the careful selection and processing of botanicals, and the growing market demand for non-alcoholic spirits. These factors, coupled with the expertise and attention to detail required, contribute to the overall cost of producing non-alcoholic gin.