What‘s the key to making a quality non-alcoholic beer, wine or spirit? The aroma! This means preventing damage to it from heat and oxygen, and keeping as much of it as possible in the product. Typically, alcohol is removed from the product with vacuum distillation. This low-temperature process prevents heat damage to the base. However, a lot of the aroma still leaves the product with the alcohol, leaving you with a bland alcohol-free base and an aromatic distillate. That‘s often where the story ends. In fact, most wine processers sell their distillate as brandy, it‘s that...