Inside Non-Alcoholic Winemaking with Aaron Pott
At Missing Thorn, crafting non-alcoholic wine is both an art and a science—one that balances traditional winemaking techniques with innovative processes to create something truly special. We sat down with our award-winning winemaker, Aaron Pott, to dive into what makes Missing Thorn unlike anything else on the shelf.
Q: Aaron, how would you describe your philosophy when it comes to winemaking—especially for a non-alcoholic wine like Missing Thorn?
A: Wine is an expression of where it is grown and shows its best when it is made naturally, respecting and enhancing the beauty that it derives from an exceptional site. My philosophy is to nurture wines grown from the great grapes without artifice into becoming wines that resonate with people through their expression of place. Missing Thorn wines are made in the same way—except that the alcohol is removed. To maintain the fullness that alcohol would normally contribute, I work carefully with natural techniques to preserve structure and balance. What really comes to the surface is my extraordinary luck in having been able to taste the greatest wines in the world. I use these as a paragon and try to build ideas in my wines that I have found in the greatest wines. Making alcohol-free wines is two parts alchemy and one part experience from tasting the greatest wines of the world.
Q: What drew you to the challenge of making non-alcoholic wine, and how did you approach it differently from traditional wine?
A: The real challenge was to create a wine that offers all the depth, nuance, and enjoyment of traditional wine—but without alcohol. I wanted people who chose not to drink to have something truly special. I was also so stunned by the poor quality of the wines in this category that I wanted to make my own. At the same time, I was thinking about the many friends I’ve had over the years who loved wine but stopped drinking for various reasons. I wanted them to enjoy the beauty of wine again, without compromise.
Q: Can you walk us through the Missing Thorn winemaking process, from grape to glass?
A: Missing Thorn grapes are grown in great vineyards like any other wine. After the primary fermentation (sugar to alcohol), and in the reds, rosé, and sometimes the whites, the secondary fermentation (malic acid to lactic acid), we begin the process of removing alcohol. This is achieved using spinning cone distillation. Based on my experience as a winemaker, we then enhance the alcohol-removed wine with natural flavors to ensure the depth and roundness that wine lovers expect.
Q: The vacuum distillation method is a key part of your process. Why did you choose that technique, and how does it protect the wine’s integrity?
A: Vacuum distillation is a key part of the spinning cone column. To remove the alcohol from wine, we apply gentle heat in a controlled environment. By using a vacuum, we significantly lower the temperature required for separation—down to 30°C instead of the typical 100°C—allowing us to preserve the wine’s delicate character and aromatics. The spinning cone creates thin layers of wine, increasing surface area so that alcohol can be separated with greater precision and minimal impact.
Q: Alcohol contributes a lot to the body and mouthfeel of wine. How do you maintain that complexity and balance without it?
A: To preserve the sweetness, texture, and mouthfeel typically provided by alcohol, we use natural flavors if needed including an organically derived tree sap gum to add weight and body in a natural way.
Q: You've said that “great wine tells a story.” What story are you hoping Missing Thorn wines tell?
A: I hope it tells the same story as any great wine—of place, craft, and connection—but with a new kind of versatility. I want people to experience all the richness, structure, and beauty they expect from a great wine, not as a substitute, but as something complete and compelling in its own right.
Q: Missing Thorn has been served in iconic restaurants like Gramercy Tavern, Daniel, Il Mulino, and Morton’s. What do you think makes it stand out to top-tier chefs and sommeliers?
A: People that love great wines can see the pedigree in Missing Thorn. It is made by people that love great wine and don’t like compromises.
Q: Who do you think will benefit most from non-alcoholic wine, and how do you see it fitting into today’s wine culture?
A: I think non-alcoholic wine opens the door wider for everyone. Whether you're at a business lunch, hosting friends, celebrating something special, or just enjoying a quiet evening at home, it offers the full experience of wine—its flavor, its ritual, its ability to elevate a moment—without limitations. It brings more choice to the table, and that’s a beautiful thing. In today’s wine culture, where people care deeply about quality, provenance, and craft, there’s real room for a non-alcoholic wine that lives up to those standards. It’s not about replacing something—it’s about expanding what wine can be.
Q: Missing Thorn is also vegan, gluten-free, and low in calories. How important was it for you to create something that’s both premium and inclusive?
A: It had to taste great first! The rest is wonderful and I am happy that it turned out that way. My philosophy is to not add things and to not intervene unless it will really make a difference.
Q: What excites you most about the future of non-alcoholic wines and your work with Missing Thorn?
A: Increasing my knowledge of wine and keep making it better and better.
Whether you’re sober-curious, health-conscious, or simply seeking a full-flavored wine experience without the alcohol, Missing Thorn offers something extraordinary. With Aaron’s expertise and a deep dedication to craft, each bottle delivers the story of traditional wine—just told a little differently.
