foraged non-alcoholic spirit

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 foggy spring days we harvest 6 types of pine and cedar wood. Combined with distilled fresh juniper berries and infused oyster shells. An alcohol free Gin alternative full of character, perfect for every gin based cocktail.

500ml / abv < 0,5% Cederhout, dennenhout, jeneverbes destillaat, infusie (bramenblad, venkel, jeneverbes, rawit, 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, barley 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, zwarte peper, lapsang, zeewater,, infusie (tonkaboon, gerst, vanille, kombu, dulse)

Woody Reed Lands - (Foraged) <0.5 Rum type

Searching through the low wetlands we found Dutch sweet herbs. Preserved in old oak barrels and blended with infused and distilled spices. An alcohol free Rum alternative with spiciness, perfect for every rum based cocktail.

500ml / abv < 0,5. Oak wood, pear wood, piment, szechuan, infusion (cascara, orange peel, vanilla, carob).

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by Voedselstation

Flavor extraction

Infinite flavors hide around us, but most of them when nature is wild. Each ingredient requires its own treatment to extract the exact desired flavor. Dozens of techniques are used and researched to create field guide: distilling, infusing, fermenting, aging. All to exceed the intensity of a spirit, recognize the warming mouthfeel and take 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 cherish is what you maintain. Field Guide is developed to share taste stories, learn from nature like Roger Phillips and my ancestors did to me and put the money back into maintaining wild nature where magical flavors and
stories are hidden. Flavors are hidden in every plant! In nature you first get to know what you should Respect. Then what could be dangerous after als of that how something tastes like.

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The taste of the wilderness

Field Guide forages, plants and works with farmers who want to restore the landscape. We test and grow meadowsweet, angelica and spruce, for example, in our tasting lab in the lush landscape of Brittany. We pick dulse and infuse wood, in order to spread taste knowledge and to get more and more farmers to join in rewilding their lands with a healthy revenue model. In the Netherlands we grow various lush herbs and we work together with food forests. Would you like to know more about the crops, or do you have an ingredient, send us a message.