Som introduced a line of small-batch, handmade non-alcoholic mixers that can be combined with sparkling water or added into cocktails if desired. The vinegar-based non-alcoholic cordials feature organic cane vinegar, fresh fruit, produce and locally sourced Oregon berries, all arranged in recipes created by James Beard Award-winning chef Andy Ricker of PokPok in Portland. These flavors include unique options like Ginger, Cranberry, Oregon Berry, Pineapple Szechuan Pepper, Tangerine Sea Salt and Thai Basil.
According to Ricker, "Som offers patrons the option of having a zero-proof drink with an experience equal to the one they’d get if they were ordering a well-made cocktail." The cordials, which feature organic cane vinegar as a base, naturally preserve the fresh ingredients in the expressions to delight those who are looking for craft cocktails and alcohol-free beverages.
Vinegar-Based Non-Alcoholic Mixers
Som's Non-Alcoholic Cane Vinegar Cordial Boasts Bold Flavors
Trend Themes
1. Vinegar-based Non-alcoholic Mixers - Disruptive innovation opportunity: Creating a new range of non-alcoholic mixers using vinegar as a base ingredient to offer unique and bold flavors for craft cocktails and alcohol-free beverages.
2. Handmade Non-alcoholic Cordials - Disruptive innovation opportunity: Developing small-batch, handmade cordials made with locally sourced ingredients and organic cane vinegar to provide an elevated non-alcoholic drinking experience.
3. Zero-proof Drink Experiences - Disruptive innovation opportunity: Meeting the demand for non-alcoholic options that offer the same level of sophistication and enjoyment as well-made cocktails, using vinegar-based cordials with creative flavor profiles.
Industry Implications
1. Beverage - Disruptive innovation opportunity: Exploring the possibilities of vinegar-based non-alcoholic mixers as a new segment within the beverage industry, catering to consumers seeking innovative and unique flavor experiences.
2. Craft Cocktail - Disruptive innovation opportunity: Incorporating vinegar-based cordials into the craft cocktail industry to enhance the non-alcoholic beverage options and create distinct and memorable drink experiences.
3. Hospitality - Disruptive innovation opportunity: Partnering with bars, restaurants, and hotels to offer vinegar-based non-alcoholic cordials as a premium and sophisticated alternative to traditional non-alcoholic beverages, catering to a growing consumer demand.