Sasse’s non-alcoholic aperitifs focus on bitterness
The Feinbrennerei Sasse distillery in Schöppingen crafts aperitif syrups completely without alcohol: Wellpaero Vermouth & Orange, Wellpaero Limoncello, Wellpaero Ginger Lemon Balm, and the spicy Junipaero made from two distillates. All bear the organic control number DE-ÖKO-006 and come in 350 ml bottles.
Sasse’s non-alcoholic aperitifs are syrup concentrates that are topped up with mineral water to make an aperitif. They are called Wellpaero and Junipaero, contain no alcohol at all, and are certified organic under DE-ÖKO-006. They are available individually in 350 ml bottles and in a three-pack. Once opened, they have a shelf life of 2 months.
The non-alcoholic aperitif is a difficult genre. Most are just sweet juice with a label. These ones take a different path—they derive the structure usually provided by alcohol from bitter agents and citrus peel.
A distillery that makes something without alcohol
The fact that a grain distillery of all places is producing non-alcoholic aperitifs requires an explanation—and that explanation is in the ingredient list.
For the Junipaero, the third and fourth ingredients are two distillates: one made from juniper, the other from juniper with lemon peel, rosemary, cardamom, and coriander. For the Wellpaero Limoncello, it is a lemon distillate.
A distillate in an alcohol-free drink might sound like a contradiction at first, but it isn't: the process behind it is water-bath distillation, where the still sits in hot water instead of being heated directly. This method does not require alcohol.
This is precisely where the connection to the company lies. Anyone who has been extracting aromas from plants for generations can do so with alcohol just as well as with water—the craft remains the same; only the carrier changes.
The other two do not require any distillate: for Vermouth & Orange and Ginger Lemon Balm, the herbs and botanicals are steeped rather than evaporated. This is also an ancient technique—only this time the result ends up in a drink for the whole group.
From bitter spritz to spicy long drink
They differ from each other more than their shared name might suggest—and you will quickly notice which one is yours.
Vermouth & Orange is the classic bitter spritz: wormwood and gentian root provide the bitterness, blood orange juice and blood orange peel provide the fruit, while rosehip and grapefruit peel provide the edges in between. The orange-red color comes from blood orange and carrot juice, not from a dye pot.
The Limoncello is the shortest of the bunch—five ingredients, three of which are lemon: invert sugar syrup, lemon juice, water, lemon peel, and lemon distillate. The lemons are peeled by hand because the aroma is in the peel, not in the juice.
Ginger Lemon Balm is the most herbaceous recipe and the only one with quantities on the label: lemon at 60 g per liter, lemon balm at 13 g, ginger at 4 g—plus mint, rosemary, thyme, and lavender blossoms. Such numbers are rarely found on a bottle, and they speak louder than any advertising copy.
Finally, the Junipaero puts cardamom and coriander alongside the juniper. It finishes resinous, citrusy, and tart when topped with water and tonic water.
Why bitterness replaces alcohol
The reason why these aperitifs work is a matter of craftsmanship: bitter compounds cannot be distilled.
These substances are heavy and do not carry over during distillation—a spirit is therefore clear and aromatic, but never bitter. If you want bitterness in your glass, you have to extract it from the plant. This is exactly what happens with Vermouth & Orange, and you can taste it.
This bitterness is the real trick. Alcohol gives a drink length, weight, and a sharp bite—if you remove it, often only sweetness remains. Bitter compounds perform exactly this task, keeping the fruit in check and giving the sip a finish. This is why Vermouth & Orange tastes like an aperitif and not like lemonade.
With Limoncello, the peel does this, its fine bitterness in the finish being what makes an aperitif an aperitif. And with Junipaero, it is the juniper itself that provides a resinous-tart counterpoint.
One part syrup, six parts water
All of them are concentrates and are intended to be diluted—the rule of thumb is about 1 to 6.
From there, you can adjust: if you like it stronger, use less water. A large wine glass, plenty of ice, a slice of citrus fruit—done. With tonic instead of sparkling water, the Limoncello becomes something sophisticated because the quinine picks up on the bitterness of the peel.
The practical advantage becomes clear in a mixed group. The same bottle makes two drinks: one with water for those who are toasting without alcohol, and one with dry sparkling wine for the others. No one sits there with a sad glass, and no one has to explain why they aren't drinking today.
As a base for mocktails, they are practical anyway because they bring a bitterness that you would otherwise have to buy separately. If you are looking for juniper with alcohol, you can find it in our Gin & Juniper selection, and what else the distillery extracts from herbs and fruits is showcased in the Sasse Liqueurs.
Two months after opening
A syrup without alcohol has no built-in preservative—that's why there is a clear instruction on the label.
Store in a cool, dry place and consume within 2 months of opening. At 350 ml and a 1 to 6 dosage, that is about twenty glasses, so it’s not a tight window—but it is one you should be aware of. The three-pack is therefore better suited for the summer than for the pantry.
Everything is made by hand in Schöppingen, where a distillery has stood since 1707. At the World Spirits Award 2025, the house was named a World-Class Distillery, the only grain distillery in Germany to receive this honor—one of only 18 worldwide. The fact that the same address produces something that contains no alcohol at all says a lot about their standards. The whole story can be found at Feinbrennerei Sasse.
Organic control body number: DE-ÖKO-006 - EU / Non-EU Agriculture
