— the method · three crafts

The art of removal.

Three categories, three different methods. We name each for the craft that defines it — not for the marketing word that connects them. Here is how each one is made.

category · featuring Botaniets

The Garden

plants, distilled — then gently undone
I
Source
The same nine botanicals as in 1898 — including juniper from Tuscany, rosemary from Austria, cardamom from Romania.
II
Distil
Triple-distilled in copper pot stills in Ixelles. The structure of a great botanical spirit, built from scratch.
III
Undo
Encapsulated dealcoholisation: a slow process that preserves aromatics heat or vacuum would scorch.
IV
Bottle
50 and 70cl, pasteurised in Belgium to guarantee shelf life of 2 years minimum.
category · featuring Havaniets

The Cellar

real rum, dealcoholised, re-aged in oak
I
Source
Real dealcoholised Dominican rum, aged in new barrels for six months, to prevent residual alcohol from former barrels contaminating the spirit.
II
Remove
Spinning-cone column dealcoholisation, the gentlest method available — preserves vanilla, cocoa, the long warmth.
III
Re-age
Returned to oak for further conditioning. The wood gives back what removal took. The structure of the rum, intact.
IV
Bottle
50cl, pasteurised to guarantee shelf life of 2 years minimum.
category · featuring Aperiniets

The Orangery

Italian oranges, never alcoholic to begin with.
I
Source
Bitter orange from Sicily, gentian root, clove, cardamom — seven botanicals from the aperitivo tradition.
II
Steep
Cold-macerated in water for four to six weeks in Bergamo. Slower than distillation. Gentler. No heat, no scorch.
III
—
No alcohol step to undo. The aperitivo tradition predates distillation; we kept it that way.
IV
Bottle
70cl, in Bergamo. Bitterness, citrus, the slight sweetness — exactly as the Italian hour demands.
— our technology · the science behind the taste
eight years of research · proprietary · uncopied

A process that has gone uncopied
for over a century.

Not because no one tried. Because no one could.

— the problem with the rest

Most non-alcoholic spirits start with a compromise. They strip the alcohol, and the flavour goes with it. What's left is reconstructed with synthetic flavourings that taste exactly like what they are — imitations.

We took a different path.

— our encapsulation technology

Niets' proprietary Encapsulation Technology was built around one obsession: preserving what makes a spirit irreplaceable. Through a process developed over eight years of research, we capture the complete flavour signature — its volatile aromas, its botanical complexity, its finish — before dealcoholisation begins, and restore it with clinical precision afterwards.

The result isn't a substitute.
It's the original, without the alcohol.
8
years of research
0.0%
verified ABV
III
categories