In the heart of Copenhagen, with roots in the creative epicenter of Danish gastronomy, ARENSBAK creates award-winning proxy wines – non-alcoholic wine-like drinks with complexity, structure and depth. Behind them are sommelier Emilie Øst-Jacobsen and gastrophysicist Bram Kerkhof , both of whom have worked with advanced fermentation at Restaurant Noma. Their mission is to give wine lovers a complete, vinous tasting experience without alcohol – created according to the same uncompromising principles as natural wine, but in a category all its own.
The production is based on double fermentation, where carefully selected, hand-picked tea leaves are first fermented into kombucha, rich in natural acids and tannins. Then botanicals, fruits and herbs are added, which provide aroma, depth and balance. The result is biodynamically inspired drinks that can both accompany high-level gastronomy and function as refined alternatives to wine on special occasions.
Sustainability is a cornerstone: lightweight bottles, FSC-certified packaging and organic ingredients are a given. With international awards from, among others, the World Alcohol-free Awards and mentions in magazines such as Vogue and Bo Bedre , ARENSBAK shows that non-alcoholic wine-like drinks can be just as elegant, complex and memorable as the best natural wines.
