Here's How Non-Alcoholic Bourbon Is Made

You heard it right; non-alcoholic bourbon is elbowing ABV off center stage. Given the rising demand for mocktails, the arrival of alcohol-free bourbon is hardly a surprise. But how easy is it to produce? The process is actually simple: malt, mash, ferment, and distill. The only major difference lies in that final distillation stage; non-alcoholic producers either skip it entirely or do it twice. For the latter, manufacturers (like Kentucky 74) use an adapted process called reverse distillation. Rather than separating the alcohol for consumption, it becomes a waste product. Reverse distillation extracts the ethanol, leaving behind deliciously distinctive flavors without a trace of alcohol. 

The result? A bottle that looks, tastes, and smells like the real deal. Non-alcoholic bourbon recipes follow the same steps until the final hour. Then, unless the distiller decides to blend bourbons, the product is packaged up and shipped out to grocery shelves and pantry cupboards. It doesn't matter what your reason for indulging in alcohol-free bourbons is. Perhaps you've heard bar experts share the best non-alcoholic bourbons for sipping. Or maybe this is a primarily culinary pursuit, finding the best alcohol-free substitute for cooking bourbon. What's important is that it's tasty and simple to make. Pick up a readily available bottle in-store or recreate a recipe at home.

The production of non-alcoholic bourbon is fascinating, but success does hinge on attention to finer details. When manufacturers use reverse distillation, those remaining flavors and aromas are incredibly realistic. However, it's worth addressing the elephant in the room: The absence of alcohol. It sounds like an obvious statement, but don't underestimate the role of ethanol.

In bourbon, ethanol dictates mouthfeel, not just intoxication. Listen to how any bartender explains how to make non-alcoholic drinks taste like the real deal. Savvily incorporating ingredients is key. For instance, apple and pear juice leave an astringent taste reminiscent of a legitimate alcoholic texture. With ready-made bottles, check the ingredients label for flavorings like cinnamon, vanilla, clove, and nutmeg, as well as potential mouthfeel replacers like the aforementioned juices. Simulating alcohol is important; proactive replacements are a green flag. Traditional notes like oak, spice, or smokiness also make a big difference.

Tackling producing non-alcoholic bourbons at home? Take the same lesson onboard, concentrating on adding flavors that mirror the drink's traditional characteristics. One shortcut is to purchase pre-prepared flavorings like LorAnn Bourbon SS Flavor or the Kentucky Bourbon Whiskey Flavor Essence on Amazon. Add a drop or two of these classic flavorings, and you'll instantly nail the taste profile. It's an easy hack for achieving the fine details with minimal fuss.