� 8 agAve wiNe DriNks
� 9 coRdiAls anD ApeRitIfs riSe Up
� 10 no- / lOw-AlcOhoL bEer
� 8 agAve wiNe DriNks
Made from the blue agave plant— the same base ingredient as tequila— agave wine is fermented rather than distilled, with a bit of tequila occasionally mixed in to add flavor. The result is in an ABV typically ranging from 12 % to 15 %, making it ideal for low-alcohol cocktails, and why AF & Co. and Carbonate included it in their trend report.
With tequila rising to become one of the most popular spirits in America, agave wine is set to ride the wave as the alternative that offers tequila ' s flavor, but with less alcohol, the report says. It’ s perfectly timed to meet the growing demand for lower-ABV drinks.
For example, Sipeos in Walnut Creek, CA, offers a low-ABV Paloma made with agave wine, agave syrup, grapefruit and lime juice. Bar Snack in New York has the Good Gordo, a spicy Margarita riff made with apricot, rancho gordo hot sauce, the guest’ s choice of either mezcal or tequila, and agave wine.
Wine-based formats allow beer- and wine-licensed venues to expand cocktail offerings. These liquor alternatives extend beyond agave. For example, Premium Blend this past January introduced Tumisco, a winebased tribute to Peru’ s Quebranta pisco.
The Good Gordo at Bar Snack in New York is a spicy Margarita riff made with apricot, rancho gordo hot sauce, either mezcal or tequila, and agave wine.
With interest in aperitifs on the rise, Kimpton predicts that the Garibaldi will unseat the Aperol Spritz as the new favorite aperitivo cocktail.
� 9 coRdiAls anD ApeRitIfs riSe Up
Southern Glazer ' s Liquid Insights Tour found that cordials, aperitifs and amari outpace traditional bases such as gin, vodka, whiskey and rum. This reflects a growing preference for approachable, flavor-forward cocktails with fruit brandies, and a wide range of amari— from light and herbaceous to bitter and complex.
While most drinks still feature a lead spirit, the incorporation of multiple cordials and aperitifs to add complexity is significantly present on menus, the 2026 Liquid Insights Tour found. For example, the Domingo Al Chifa at a speakeasy-style venue in Paris features aged rum, Peking duck spice mix, sweet vermouth, Campari, hoisin sauce and Inca bitters for a savory-sweet cocktail that fuses Latin and Asian influences.
Kimpton predicts that the Garibaldi— Campari and orange juice— will unseat the Aperol Spritz as the new favorite aperitivo cocktail.“ Low ABV but high in refreshing flavor, menus will feature variations using combinations of unique citrus and Italian aperitifs.”
� 10 no- / lOw-AlcOhoL bEer
The past couple of years have seen a surge of no-alcohol beer on the market, led in part by Athletic Brewing, Witte says.“ These offerings will continue to roll in, as we’ ve already seen this year with the introduction of Shiner Bock non-alcoholic.” Anheuser-Busch in January introduced the alcohol-free brews Michelob ULTRA Zero Lime.
But there is still a huge demand for alcoholic brews as well, Witte adds.“ Low-alcohol beers are just the thing to appeal to the drinker who might be looking to dial back on alcohol consumption without cutting it out altogether. And with beer’ s historic position as the beverage of moderation, I see this trend developing further this year.” •
Shiner Bock unveiled a non-alcoholic version of its popular beer this past January. ⊲
www. beveragedynamics. com Spring 2026 • Beverage Dynamics 23