Foraged non-alcoholic spirits

Field Guide non alcoholic spirits distils from different types of lush landscapes whole new flavor profiles, so that you can replace the classics from your old fashioned drinks cabinet with an alcohol-free alternative. And by doing so, Fruitslagers maintain lush forests and salt marches. A field guide through the flavors of our landscape: resinous spruce, smoked peat, herbal meadowsweet.

Products

Mineral Pine Forest (Foraged) <0.5 Gin type

On a foggy spring day, we harvested six species of spruce and cedar. Combined with a distillate of juniper and oyster shell infusion. A non-alcoholic gin alternative full of character, perfect for any gin cocktail.

500ml / abv < 0,5% Cederhout, jeneverbes destillaat, zeewater, water infusie (jeneverbes, rawit, kalmoeswortel, oesterschelp).

Salt Marsh Peat -(Foraged) <0.5 Whiskey type

We harvest our silted peat along the northern salt marshes. In this peat we smoke our oak and distilled foraged herbs. A warming non-alcoholic alternative to whiskey to enjoy pure, on ice or in a blender.

500ml / abv < 0,5% Eikenhout, gerookte turf, johannesbrood, lapsang, zeewater, infusie (tonkaboon, vanille, kombu, dulse)

Woody Reed Lands - (Foraged) <0.5 Rum type

Strolling through the reedlands, we found our sweet Dutch herbs. Preserved in oak and blended with infusions and distilled spices. A non-alcoholic rum alternative full of spice, perfect for any rum cocktail.

500ml / abv < 0,5 Eikenhout, perenhout, zwarte peper, szechuan, water infusie (rawit, gentiaan, lisdodde, moerasspirea).

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by Voedselstation

Flavor extraction

Infinite flavors hide around us, but most when nature is wild. Each ingredient requires its own treatment to extract the sought-after flavor. In field guide, different techniques are used: distillation, infusion, fermentation. All with the goal of surpassing the intensity of a spirit, recognizing the warming mouthfeel and taking you back to that one memory.

Field Guide

Is an ode to Roger Phillips' books. The first book on my shelf was about trees. Strolling through wild landscapes for these trees, mushrooms and plants that looked like the pictures from his books. After each field guide I forgot the previous one, but one thing stuck: the memory of the flavor of each species.
And all those little flavor memories led me to field guide non-alcoholic spirits, in my lab - an old watermill - hidden in the wilderness.

Go outside

What you treasure you maintain, Field Guide was developed to share flavor stories, learn from nature as Roger Phillips and my ancestors did to me and put the money back into lush nature where magical flavors are hidden. There are flavors hidden in every plant. In nature, you must first learn what to respect, then what might be dangerous, and only then how something tastes.

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The taste of wilderness

Field Guide forages, plants and works with growers who want to restore the landscape. The lush landscape of Brittany is home to our own taste lab. Here, for example, we test and grow meadowsweet, angelica and spruce. Here the dulse is picked and wood infusions are withdrawn. All of this with the aim of spreading flavor knowledge and getting more and more farmers to join in the naturalization of their land with a healthy revenue model. In the Netherlands, we grow a variety of lush herbs and collaborate with food forests. Would you like to know more about the crops, or do you have an ingredient, send us a message!