People
Lineup
Ingredient Palette
Techniques
Origin Story
Ruben Van Aken and Ina Simone Averhals previously pioneered the launch of an alcohol-free distillery before joining forces with Alexander Scott Jones — described in De Standaard as "a new team member" — to create A.I.R. Distillations. Their atelier sits among industrial buildings in Hoboken, Antwerp, where they work with a new distilling machine and an expanded ingredient palette including cedrat, shiso, jalapeño, and coffee cherry.[1],[2] Seven years of development resulted in distillates described on their website as precise, clean, and deeply aromatic. Their consumer range, bottled under the name Alter, launched at the end of 2025, selling over 5,000 bottles shortly after, with 5,000 more prepared for Tournée Minérale and 7,000 added in February 2026. The team has quickly gained attention, with features in Belgian publications including Sabato, De Tijd, De Standaard, and Gazet van Antwerpen.
Key People
A.I.R. Distillations was founded by Ruben Van Aken, Alexander Scott Jones, and Ina Simone Averhals. Founders Alexander Scott Jones and Ruben Van Aken have been exploring distillation techniques and botanicals since 2018.[5]
Lineup
A.I.R. Distillations launched their range under the name Alter at the end of 2025, with approximately three drinks marketed at launch. A.I.R. Distillations also sells separate distillates to the on-trade alongside their bottled beverage range. A.I.R. Distillations' long-term vision is to serve as the IP and distillation technology foundation for next-generation non-alcoholic drinks, with plans to create additional consumer brands in cans under the A.I.R. Distillations umbrella. A.I.R. Distillations' current ready-to-serve lineup consists of four products: Awa Shiso, Cuvée Pétillant Geranium, Cuvée Blanc Cedro, and Cuvée Rouge Casca. A.I.R. Distillations produces a product line called 'Culinary-Grade Distillations'. A.I.R. Distillations created recipes for the No and Low cocktail bar at WECANDANCE electronic beach festival for two consecutive years.
Philosophy
In an interview with Made In Antwerp, the founders stated their starting point is to create entirely new beverages rather than imitate wine — a position Ruben Van Aken reinforced in De Standaard: "We take nothing away, we add flavors."[1],[2],[3] A.I.R. explicitly rejects dealcoholization.[2] "We don't believe dealcoholization can ever be a full alternative," Van Aken told De Standaard.[2] The team sees verjus as a bridge between wine heritage and the non-alcoholic future.[2] As stated on their website, they envision a future where alcohol is no longer the standard, but ingredients, technique, and flavour define the drinking experience.[3] "The story is being written right now," Van Aken says.[2] Their ultimate dream?
Techniques & Ingredients: What Makes A.I.R. Distillations Unique
A.I.R. employs steam distillation to extract flavors from botanicals without alcohol, using a custom-built installation.[1],[2],[3] They also use pressurized distillation for certain botanicals like pandan.[3] Central to their method is verjus — the tart juice of unripe grapes — which serves as the universal base ingredient.[2] "What makes verjus special is that it's not just acidic — it also contains sugars from the grapes," Alexander Scott Jones told De Standaard. "That gives it body, something non-alcoholic drinks especially need. It's what we call 'vinous': a comparable fullness of flavor and texture to wine, even without alcohol."[2] Drinks typically contain 15 to 20 percent verjus, calibrated for sweet-sour balance.[2] "A distillate alone has an incredible aroma but a surprisingly fleeting taste," Jones explained. "The magic happens when it comes into contact with verjus."[2] The team builds drinks the way a winemaker builds wine — analyzing which flavors and structures exist in wine, then creating them deliberately through distillation. Jalapeño distillate evokes green, vegetal notes; shiso brings peppery anise and cinnamon.[2] They draw from a library of up to 120 different distillates, with approximately 115 grams of fresh shiso needed per bottle.[1] Distillates rest in refrigeration for weeks or months before blending.[1] All products contain no preservatives, additives, flavorings, natural aromas, or extracts.[3] The current lineup includes four offerings: Awa Shiso, the sparkling flagship in a champagne-like bottle; Cuvée Blanc Cedro with citron and lemon verbena; Cuvée Pétillant Géranium with South African lemon geranium; and Cuvée Rouge Casca layering Colombian cascara over red-grape must.[2],[3]
Ingredient Sourcing
Both Made In Antwerp and the company website confirm that A.I.R. grows most of its botanicals on its own field in Nijlen, Belgium, with all ingredients organic.[1],[3] The team sources verjus from partner vineyards in France and Austria.[1],[2] "In our Cuvée Blanc Cedro we use verjus from Grüner Veltliner, an Austrian white grape variety — a very fruity verjus where you taste apple and pear," Jones told De Standaard.[1],[2]
Collaborations
A.I.R. Distillations collaborated with the Secret Supper Club by Nala for private dining events focused on connection, discovering flavour, and meeting new people. A.I.R. Distillations created recipes for the No and Low cocktail bar at WECANDANCE electronic beach festival for two consecutive years.
Awards and Recognitions
A.I.R. Distillations is featured in a forthcoming book by Roman Sydorenko titled 'Beyond Wine', which defines the segment as 'specialty beverages' rather than non-alcoholic wine alternatives.
References
- [1]InterviewMade In Antwerp
- [2]PressDe Standaard
- [3]WebsiteA.I.R. Distillations Official Website
- [4]Producerproduct
- [5]Producerabout
- [6]Producercontent