So what are you actually paying for if a drink has no alcohol in it? There is the expectation that alcoholic beverages are, and should be, more expensive than their non-alcoholic counterparts especially for spirits and wines, but undermining these costs can run the risk of a non-alcoholic beverage being mistaken for another premix. A host of factors need to be considered to help determine the value of buying a non-ABV/low ABV drink so that it’s not perceived as a replacement for some carbonated cucumber-infused mixer. This can encompass any of the following:
Storage of non-alcoholic beverages; will a bottle be consumed in a day or will it keep for a long time?
What accompaniments or garnishes go with it?
Are there ingredients in there that are not found in your everyday squash but not so far removed that you cannot imagine what it will taste like?
If it’s non-alcoholic, what helps differentiate it from the rest of the drinks at shelf to make it worthwhile?