Q&A with Aaron Pott: The Art and Science of Crafting Missing Thorn Non-Alcoholic Wines

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 organic 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. In order to give back to the wine what has been lost (the alcohol), I need to manipulate the wines naturally. 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: What first drew me to non-alcoholic wines was the number of friends that I saw who had loved to drink but for health reasons had to give up alcohol. Liver disease, hepatitis, cancer and in the extreme, alcoholism, had taken pleasure out of many of my friends’ lives. I wanted them to have the health benefits of wine without the dangers of alcohol. I also was so stunned by the [poor] quality of the wines in this category that I wanted to make my own.

Q: Can you walk us through the Missing Thorn winemaking process, from grape to glass?

A: Missing Thorn is grown in great vineyards like any other wine but after the primary fermentation (sugar to alcohol) and in the reds, rosé and sometimes the whites, the secondary fermentation (malic acid to lactic acid) are complete we need to take the alcohol out of the wine. This is achieved using a spinning cone distillation. Alcohol is removed, aromas are captured and returned to the wine. The wine is enhanced with natural flavors to make it more like wine.

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: The vacuum distillation is one part of the spinning cone column. In order to take the alcohol out of the wine we must boil it and send it through a distillation column. By using a vacuum to boil the wine we reduce the boiling point to 30°C instead of 100° C, thus damaging the wine less under extreme heat. Our distillation column spins in order to lay the wine out into thinner sheets so the process of cleaving off the alcohol molecules can be done easily. Once we have completed the process we can put the aromas that we have taken out in the distillation back into the now dealcholized wine.

Q: Alcohol contributes a lot to the body and mouthfeel of wine. How do you maintain that complexity and balance without it?

A: Alcohol is also sweet and it’s hard to compensate for its loss. I use an organically derived tree sap gum to add weight and body.

Q: You've said that “great wine tells a story.” What story are you hoping Missing Thorn wines tell?

A: I am hoping that it tells the same story as great wine just with more dexterity and sobriety. I don’t want people to think they are drinking good wine without alcohol. I want people to think they are drinking good wine.

Q: Missing Thorn has been served in iconic restaurants like Gramercy Tavern 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 everyone will benefit. It is the great flavor and aromas of fine wine without the dangers of inebriation.

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.