How to enjoy
- Neat or on the rocks: sip and savor the layers.
- Classic serves: top with tonic, soda, or a citrus twist.
- Cocktails: swap 1:1 into your favorites or try our house recipes.
Need ideas? Browse our alcohol-free cocktail recipes from top bartenders and mixologists.
Just like any spirit.
Except it's not.
We’re pioneers in crafting premium non-alcoholic spirits that mirror the complexity of traditional fine spirits, without the alcohol. It wasn’t easy. Plenty said it couldn’t be done. We turned that doubt into fuel and pushed the category forward. Our bold approach has caught international attention. Gnista was featured in Bon Appétit’s Best Nonalcoholic Spirits as a standout in the new wave of alcohol-free innovation.
The evolution of Gnista non-alcoholic spirits
For the founder Erika, quality is a top priority. And so a natural starting point for Gnista was the sensory requirements. “What’s the essence of a great cocktail drinking moment, given that the buzz factor is removed?” She allowed herself not to be restricted to how things are usually done, nor what ingredients to use (or not to use).
By blending ancient spirit-making techniques with modern gastronomy and state-of-the-art technology, we created a spirit that truly drinks like the real thing—layered, aromatic, and satisfying. Taste wise, it doesn’t imitate existing alcoholic spirits. In Erika’s view, direct copies are always inferior to the original. Instead, what matters the most to her is that she ends up with liquids that actually do the job.
Our non-alcoholic spirits collection
Say hej to Gnista (Swedish for “spark”)! Your faithful companion at dinner, on dance floors, or during slow, quiet evenings. From smoky and barrel-kissed to bright and botanical. Each bottle delivers the depth, complexity, and character you expect from a fine spirit—minus the alcohol. Want to explore more? Check out our full collection of non-alcoholic spirits and find your perfect match! Prefer wine over spirits? Explore our non-alcoholic wine alternatives with real structure, tannins, and food pairing depth.
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