LUST & FEAST: How we are reimagining alcohol-free indulgence

For a long time, non-alcoholic meant a makeshift solution of fruit juice and water. We wanted to change that. In this interview, we provide an insight into our philosophy, extraordinary botanicals, and why we don't imitate alcohol, but rather create a world of flavor all our own.

We recently had the pleasure of sitting down for an interview with the renowned lifestyle magazine Falstaff. You can find the essence of our conversation in the print edition—here, we are publishing the full interview for you.

Fig: Dr. Thomas Himmer and Dennis Schäfer, founders of LUST & FEAST.

How did the idea for LUST & FEAST actually come about, and was there a specific trigger?

Our idea was born from a simple observation: if you didn't want to drink alcohol at a party, you usually ended up with a simple orange juice—while everyone else was toasting with a lovely glass. The non-alcoholic option felt like a temporary fix, not a real choice. That is exactly what we wanted to change: our vision was and is to make non-alcoholic enjoyment absolutely socially acceptable.

In 2022/23, we began to pursue this concretely—initial recipes, various production processes, and countless botanicals that we tested (including some distillation attempts). In the end, we landed on the method that still forms our basis today: gentle cold extractions. This curiosity to always explore new botanicals and combinations is what drives us to this day.

This resulted in our first three sparkling aperitif varieties. Since then, the line has grown steadily, and we have expanded our portfolio with our sparkling teas: as fine dining companions and for carefree moments in between. Today, our products are served in upscale gastronomy—up to and including Michelin-starred restaurants. This confirms our belief: non-alcoholic is not a second choice, but an independent, high-quality category.

Where do you get your inspiration for your varieties and the sometimes unusual botanicals?

Our inspiration comes from gastronomy, travel, conversations—but above all from pure curiosity. We are interested in which flavors work and what can be developed from ingredients that one does not immediately associate with a classic aperitif.

During the development phase, we deliberately experiment broadly. Not to appear extravagant, but because we are driven by the question: what does this ingredient contribute in terms of flavor, and how does it fit into a harmonious overall picture? Sometimes the flavor idea comes first, sometimes the botanical itself, because it is something special.

The close exchange with our partners from top-tier gastronomy provides new impulses, as they work with flavors in a very nuanced way. At the same time, we think internationally: flavors must be convincing beyond individual markets.

Fig: Botanical blend and cold extraction process shown in simplified form.

What is the journey from the first idea to the finished bottle?

It always starts with a flavor idea, followed by the experimentation phase: combining botanicals, testing extraction methods, and refining recipes—even tiny changes make a huge difference in the finished drink.

After the initial recipes, the task was to scale them for larger production. We found a partner in the Palatinate region for this, with whom we still produce today. In parallel, the bottle, label design, and the final moment of enjoyment were created—meaning the question of how the product best unfolds in the glass.

For our sparkling teas, this process took nearly two years until we were truly 100% satisfied. One point is particularly important to us: we deliberately keep our ingredient lists short. We think not only about the taste but also about digestibility—with artificial additives, the likelihood of unwanted reactions increases.

The path from idea to bottle is long. But that is precisely what makes it appealing to us: in the end, it should not just be about the recipe, but about the entire product being a coherent experience.

Botanicals are natural products. How do you guarantee that every batch tastes just as good?

Natural raw materials bring fluctuations from harvest to harvest—we cannot assume that every batch will automatically be identical. We therefore taste our products very carefully after every production and check the color and taste against our defined profile.

If necessary, we adjust the recipe in nuances. For us, consistency does not mean leaving a recipe rigidly unchanged, but ensuring that the result in the glass meets our high quality standards every time. The fact that our products repeatedly perform excellently in tastings and are appreciated by top sommeliers confirms our sensory work.

Fig: Tasting after cold extraction and the finished products.

Without fermentation, alcohol is missing as a flavor carrier. What was the greatest challenge for the mouthfeel?

That was indeed the biggest hurdle. Alcohol brings not only flavor but also body and texture. If it is missing, a drink quickly seems dull or thin.

Many brands use dealcoholization—this involves removing the flavor carrier from the drink afterward and having to replace it. We consciously decided to take the opposite path: gentle cold extractions. This way, we determine from the start which flavors go into the drink ourselves.

Our goal was never to simply copy alcohol. We wanted to create an independent flavor experience that is convincing in its own right. We do not imitate alcohol, but rather develop our own sensory language.

In which moments do you enjoy your products the most yourselves?

Ideally, exactly as we wish for everyone else: the sparkling aperitif well-chilled—preferably on ice—in an aperitif glass. The sparkling teas served neat and chilled in a champagne flute.

For us, there is no longer just one defining moment. Whether as a quiet moment for two in the evening, as a toast to the weekend, as an accompaniment to a good meal, or simply in between: our products have found their place everywhere.

What touches us every time is this: the same bottle that stands in our home is also served by renowned fine-dining restaurants. The fact that we can bridge these two worlds is what makes the true appeal of LUST & FEAST for us.

You can read the corresponding article directly in the [Falstaff Sparkling Spezial 2026]. A big thank you to the editorial team!