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FOOD & DRINK

Gordon's Has Released Its Own Alcohol-Free Gin So You Can Sip G&Ts Without the Next-Day Headache

It still heroes the usual juniper flavour, but pairs it with zero booze.
By Sarah Ward
July 27, 2021
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By Sarah Ward
July 27, 2021
  shares

Dry July hasn't turned out how many Australians would've liked, thanks to lockdowns in Greater Sydney, Victoria and South Australia. But whether you were trying to take a break from booze for a spell, you've been cutting down on your drinking in general or you don't touch the hard stuff anyway, gin brand Gordon's has released a new tipple you'll want to sip even when ditching alcohol isn't the centre of attention for an entire month.

The popular gin label has unveiled its own booze-free version, Gordon's 0.0% — and yes, that moniker makes its alcohol content clear. It still heroes the usual juniper flavour, and is still distilled using the same botanicals, but pairs it with zero booze.

Two options are now available in bottle shops: Gordon's 0.0% in 700-millilitre bottles, so you can mix your own alcohol-free G&Ts and other cocktails; and 330-millilitre ready-to-drink gin-and-tonic mixes that come in four-packs. Whichever you choose, one thing is certain: however much you drink, you won't have a hangover the next day.

Whether you're new to cutting out the sauce or you've always preferred your beverages sans booze, the alcohol-free drinks industry has been expanding in a big way over the past few years. Melbourne has its own booze-free gin joint, Sydney has a bottle-o dedicated to the concept, and actually decent mocktails are available on plenty of bar menus around the country now. The range of wines and beers with low or no alcohol has also been growing, too, so having a drink but skipping the headache — and not just sipping orange juice, sparkling water or soda — has never been easier.

Gordon's 0.0% is now available in Australian bottle shops — in 700-millilitre bottles (RRP$34.99) and 330-millilitre ready-to-drink gin-and-tonic mixes (RRP$14.99 for a four-pack).

Published on July 27, 2021 by Sarah Ward

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