Gut Feeling by Gut Oggau is Made with Nettle, Yarrow and More
Laura McQuarrie — April 6, 2026 — Lifestyle
References: gut-feeling.at & prnewswire
Gut Feeling by Gut Oggau is a new botanical herbal drink that's low in calories, free from synthetic additives, and formulated to provide a sense of clarity and gentle energy. Dry and lightly bitter, the beverage was made for moments of presence and everyday enjoyment, especially as more adults embrace moderation. "With Gut Feeling, we wanted to create a drink that embodies the essence of our land—floral, herbal, and alive" said Eduard Tscheppe, co-founder of Gut Oggau. "This is a way to experience the vitality beyond wine." What's more, the plants that give the drink its aromatic qualities nourish the soil and strengthen the vineyard.
Boisson, the non-alcoholic drinks platform known for its curated selection of non-alcoholic spirits, wines, beers, and cocktail alternatives, is the exclusive launch partner of Gut Feeling.
Boisson, the non-alcoholic drinks platform known for its curated selection of non-alcoholic spirits, wines, beers, and cocktail alternatives, is the exclusive launch partner of Gut Feeling.
Trend Themes
1. Botanical Non-alcoholic Drinks - A rise in low-calorie, herb-forward beverages presents opportunities for products that replicate complex, wine-like flavor profiles without alcohol.
2. Soil-regenerative Beverage Sourcing - Increasing emphasis on ingredients that improve soil health suggests supply chains linking beverage brands to regenerative farming practices.
3. Moderation Lifestyle Beverages - Growing consumer interest in moderation over abstinence creates space for sophisticated, social-ready drinks that deliver ritual and nuance normally associated with alcohol.
Industry Implications
1. Beverage Manufacturing - Small-batch production and novel extraction techniques are enabling manufacturers to scale botanical concentrates and preserve delicate aromatics for mainstream distribution.
2. Hospitality and Foodservice - Bars and restaurants increasingly demand premium non-alcoholic options that match the sensory complexity of cocktails and wine, reshaping menus and guest experiences.
3. Agriculture and Viticulture - Vineyards and herb growers are positioned to monetize ecosystem services by integrating beverage partners that value soil-nourishing crops and biodiversity.
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