How it's made
Production Classifications
Follow how a drink is made. Explore the production types behind the bottles in The Dry Standard cellar.
Dealcoholized
Made by removing alcohol from an alcoholic wine, beer, spirit, or other drink. The classification describes its production history; taste is assessed in the glass.
Alternative
Developed as a nonalcoholic analogue from the start. Ingredients such as botanicals, extracts, flavors, and juice create the drink’s character.
Naturally low alcohol
Fermented or traditionally produced to finish at 0.5% ABV or less, without a separate alcohol-removal step.
Hybrid
Combines dealcoholized material with other defining nonalcoholic ingredients, or brings together more than one production approach.
No classifications match your search. Try “dealcoholized”, “botanicals”, or “fermentation”.
When the process is unknown
Unclassified is an evidence gap.
Unclassified bottles stay off this index until sources establish their production story. Verification is a separate field: it records whether a source supports the classification.