Wine Proxies belong to a new generation of alcohol-free specialty beverages. They’re made for people who seek depth, structure, and genuine drinking pleasure — without alcohol, but with the same seriousness you’d expect from wine.

PROXY • E is one of these editions: singular, seasonal, and created as a liquid snapshot of a moment. Not a wine imitation, not a juice, not a mocktail — but its own category with its own distinct identity.

From Kombucha to Wine Proxies 🫧

Everything started with kombucha. Over years of brewing, we’ve learned how microbiology shapes flavour, texture, and acidity — through temperature, time, and fermentation control.

Wine Proxies were the next logical step: the same microbial precision, expanded into a broader aromatic world, ranging from bright and citrusy to warm, honeyed, and woody.

Seasonal Uniqueness 🌿

PROXY • E was created together with Gut & Bösel — pioneers of regenerative agriculture in Brandenburg. The idea: translate a place, a season, and a moment into a glass.

The ingredients: three-year fermented wax pressings, silver berry, and vacuum-distilled sage on a base of Snow Bud white tea. A composition that doesn’t aim to be “easy” — it aims to show character.

In the glass, PROXY • E is warm and layered: gentle honey notes, aromatic wood spice, taut acidity, and a clean, mineral finish. Best served well chilled with seafood, young goat cheese, or grilled vegetables.

Fermentation as a Tool ⚗️

Every PROXY starts with fermentation. But how we ferment determines the acidity profile, texture, and aromatic expression. For PROXY • E, we intentionally use a cooler fermentation.

Lower temperatures slow yeast activity and give bacteria room to create softer, rounder acids — such as malic or gluconic acid. The result is a profile that is simultaneously bright, clean, and smooth.

This approach mirrors winemaking — only we’re working not with grapes, but with fermented teas, honey, and botanical components.

Why It Matters ✨

Wine Proxies aren’t substitutes for anything. They expand drinking culture. They show what’s possible when you rethink fermentation, craftsmanship, and hospitality.

The PROXY line stands for experimentation, collaboration, seasonality, and the courage to try something new. PROXY • E is one chapter — unrepeatable, fleeting, and not meant to return.