[JOONANG DAILY(중앙일보) - CULTURE PART] 2025.11
->클릭 시, 해당 매거진으로 이동합니다.
Even a bottle shop dedicated entirely to NoLo drinks has opened in Mapo District, western Seoul.
At first glance, Arist Bottle Club looks like a stylish liquor boutique — but every bottle inside, from whiskey and tequila to wine, ready-to-drink cocktails and beer, is no- and low-alcohol drink sourced from around the world.
"Many domestic non-alcohol products felt quite commercial and lacked depth," said Lee Jae-bum, who opened the shop with his friend Kang Seung-min in April. "There's clearly a demand for nonalcoholic drinks in Korea, but very few options. I wanted to fill that gap and give consumers more choices."
Lee has also been running an online non-alcohol store, after seeing the potential of the NoLo market three years ago. But he soon realized that online sales had limits — customers couldn't see or taste the drinks, so repeat purchases were low. To overcome, he rebranded and opened an offline store, where visitors can experience the products firsthand, with around 100 different items on display.
His customers span a wide range of ages and come for various reasons. "We initially targeted MZ consumers, but after meeting customers and hearing their feedback, we found that many in their 30s and even older make up a significant part of our base," Lee said.
"We see fitness enthusiasts and people who want to cut down on drinking or have already quit for health reasons but find convenience store options unsatisfying," he said. "People now are drinking smartly, slowing down on alcohol for their health and trying out healthier options."
One common question he gets is, If it doesn't contain alcohol, shouldn't it be cheaper?
"Actually, removing alcohol adds extra work," Lee explained. "During fermentation, alcohol naturally forms, and then a de-alcoholization process is required to remove it. But when the alcohol is removed, much of the flavor goes with it. So concentrated grape juice or other ingredients are added to restore that flavor. Because of these additional production steps, the cost inevitably goes up."
[JOONANG DAILY(중앙일보) - CULTURE PART] 2025.11
->클릭 시, 해당 매거진으로 이동합니다.
Even a bottle shop dedicated entirely to NoLo drinks has opened in Mapo District, western Seoul.
At first glance, Arist Bottle Club looks like a stylish liquor boutique — but every bottle inside, from whiskey and tequila to wine, ready-to-drink cocktails and beer, is no- and low-alcohol drink sourced from around the world.
"Many domestic non-alcohol products felt quite commercial and lacked depth," said Lee Jae-bum, who opened the shop with his friend Kang Seung-min in April. "There's clearly a demand for nonalcoholic drinks in Korea, but very few options. I wanted to fill that gap and give consumers more choices."
Lee has also been running an online non-alcohol store, after seeing the potential of the NoLo market three years ago. But he soon realized that online sales had limits — customers couldn't see or taste the drinks, so repeat purchases were low. To overcome, he rebranded and opened an offline store, where visitors can experience the products firsthand, with around 100 different items on display.
His customers span a wide range of ages and come for various reasons. "We initially targeted MZ consumers, but after meeting customers and hearing their feedback, we found that many in their 30s and even older make up a significant part of our base," Lee said.
"We see fitness enthusiasts and people who want to cut down on drinking or have already quit for health reasons but find convenience store options unsatisfying," he said. "People now are drinking smartly, slowing down on alcohol for their health and trying out healthier options."
One common question he gets is, If it doesn't contain alcohol, shouldn't it be cheaper?
"Actually, removing alcohol adds extra work," Lee explained. "During fermentation, alcohol naturally forms, and then a de-alcoholization process is required to remove it. But when the alcohol is removed, much of the flavor goes with it. So concentrated grape juice or other ingredients are added to restore that flavor. Because of these additional production steps, the cost inevitably goes up."