Casca takes its name from cascara, the dried coffee cherry. Layering Colombian cascara distillate over red-grape must and verjus (never from concentrate), weaving in cacao shells, specialty-grade decaf coffee, and toasted French oak for a depth of secondary and tertiary aromas rarely found in alcohol-free reds.
100 ml :
Spring
Charred morels & young beetroot, cascara glaze
Lightly smoked Arctic char, cacao-nib crumb
Cherry-blossom–brined duck breast, coffee jus
Summer
Grilled aubergine, black-garlic miso, cascara dust
Seared bluefin tuna, cocoa-spiced crust
Iberico pluma, cherry-cacao mole
Autumn
Roasted pumpkin, cacao-shell dukkah, coffee-oil drizzle
Autumnal eel terrine, toasted-oak jelly
Venison loin, cascara-red-wine reduction
Winter
Black-truffle celeriac purée, cocoa nibs
Charcoal-grilled monkfish, cascara-pepper sauce
24-hour beef cheek, cacao-oak jus, parsnip
ALTER Cuvée is a small, forward-thinking project from Belgium, reimagining wine culture through entirely alcohol-free creations. Founded by Alexander Scott Wingfield Jones and Ina Simone Averhals, the house blends a background in mixology with a deep belief in cultivation and terroir, growing their own botanicals on organic soils.
Rather than dealcoholising wine, ALTER builds flavour from the ground up - using herbs, fruits, and unripe grapes, combined through distillation and layered blending to create structure, acidity, and depth. Their process mirrors winemaking in philosophy, focusing on seasonality, precision, and craftsmanship, but replaces fermentation with botanical extraction to preserve purity and freshness.
Produced in small, artisanal batches, the cuvées are vibrant, complex, and gastronomic, offering a true alternative for wine moments without imitation. ALTER represents a new category - where balance, length, and texture are crafted, not stripped away - designed for modern drinkers seeking sophistication without alcohol.
Alcohol consumption is harmful to your health. Alcoholic beverages are not sold to persons under 20 years of age.
