Field Guide forages, plants and works with farmers who want to restore the landscape. We test and grow meadowsweet, angelica and spruce, for example, in our tasting lab in the lush landscape of Brittany. We pick dulse and infuse wood, in order to spread taste knowledge and to get more and more farmers to join in rewilding their lands with a healthy revenue model. In the Netherlands we grow various lush herbs and we work together with food forests.
A good serving starts with understanding where our alcohol-free spirits come from. At Field Guide we forage in salt marshes, pine forests and reedlands, distilling their character into three spirits that stand on their own: Salt Marsh Peat (<0.5% whiskey type), Mineral Pine Forest (<0.5% gin type) and Woody Reed Lands (<0.5% rum type).
Serve Salt Marsh Peat over clear ice with a subtle citrus lift. Let Mineral Pine Forest shine with tonic or in a simple chilled pour. Use Woody Reed Lands in short, stirred serves that highlight its natural warmth.
Each pour supports the landscapes behind the flavours. Field Guide works with farmers, food forests and wild growers to restore soils, reintroduce herbs and strengthen biodiversity. Each glass helps rewild the places that shaped it.
Before it’s a spirit, it’s a journey through oak, salt, and wild herbs.
We forage in wild places—nordic salt marshes, pine-covered hills, low reedlands—and distill their character into something you can sip.
Salt Marsh Peat (our <0.5% whiskey type), Mineral Pine Forest (a bright gin-inspired blend), and Woody Reed Lands (a rich, spiced alternative to rum) aren’t just alcohol-free: by drinking you help us protect the landscape!
It’s almost here… our digital Advent Calendar is about to launch! 🎄
From December 1st to 24th, a new door will open each day on @fruitslagers — revealing a special gift box, perfect for sharing or placing under the tree.
This year is all about regenerative farming. With our products, you taste the landscape. And now, you can gift that landscape too!
🛒 Order easily and quickly through our brand-new webshop: www.fruitslagers.shop
🎁 Oh, and yes… we’ll be hosting a few delicious giveaways featuring @rebottled , @keen_coffee and @heatsupply.nl 💥 Stay tuned.
Kola Libre! An easy and delicious mocktail.
Add 20 ml @rozebunker Kill Kola syrup
60 ml Woody Reed Lands
10 ml @rozebunker Smoked Lime syrup
120 ml sparkling water
Pour everything into a glass with lots of ice, garnish the way you'd like!
Cheers 🌿
Field Guide replaces alcohol by using various infusion and distillation techniques on foraged herbs and spices. With the profits, we maintain nature, where we found these herbs, or support regenerative farmers who grow these crops. We take you on a journey through our flavor field guide across the landscape. From sweet, soothing reed beds to dry, aromatic pine forests.
Meet Salt Marsh Peat — our tribute to the tidal salt marshes along the sea. Shaped by briny winds and ancient peat soils, it channels the raw, rugged character of the coast into a non-alcoholic whisky alternative. Think earthy peat and seaweed, balanced with the savory depth of carob and the lingering smoke of smoldered turf.
On the palate? Dry and robust, with a salty backbone from seawater and seaweed, layered with earthy carob and the warmth of black pepper heat in the throat. Oak and lapsang infusion add body and intensity, building a bold, smoky structure that lingers long after each sip.
Tastes good in:
Mocca Martini — Hollandse Hazelnoot syrup, Salt Marsh Peat & lots of coffee.
Field Guide is created from the wild. We wander the Dutch landscape — reedlands, forests, dunes, and shores — foraging roots, blossoms, barks, and herbs that capture a sense of place. Each spirit begins as a journey outdoors, where every plant tells a story and every landscape leaves its mark.
With <0.5% alcohol, our foraged spirits reimagine classics like gin, rum, and whiskey. But instead of chasing imitation, we let the land lead. Juniper and spruce echo the pine forests, cattail root and meadowsweet bring sweetness from the reedlands, oak and pear wood anchor depth like aged barrels. Bitters, spices, and mineral notes tie it all together, layering complexity without compromise of taste.
BAR NIGHT – Every Friday at Cul Sec Resto
Who says you need alcohol to raise the bar? Every Friday, Field Guide shakes up a menu that proves flavor can be just as complex, vibrant, and exciting in alcohol-free serves.
Think a velvety Mokka Martini without the buzz, a Fruitslagers Mary with herbs from the Betuwe, or a foraged Gin & Tonic that’s all about botanical bite, with our <0,5% Gin Type. Add @rozebunker ’s vibrant syrups to the mix, and you’ve got drinks that taste like summer meadows, forest edges and orchard blossoms — all in one glass.
Discover Mineral Pine Forest — our tribute to the pine woods. Imagine dry landscapes of pine, spruce, cedar, and juniper, distilled into a non-alcoholic spirit that captures gin’s depth and complexity. Bright notes of citrus and grapefruit intertwine with resinous cedar warmth, grounded by mineral hints of seawater and oyster shell infusion.
On the palate? Dry and bitter from calamus root, woody from cedar, with a fiery kick of rawit that lingers long. Almost no sugar, yet layered with character. Crafted with hydrolats of juniper and spruce, and sharpened by bitters, it offers the full gin experience — without the alcohol.
Best enjoyed in:
Smoked Margarita — Roze Bunker Smoked Lime, Mineral Pine Forest & sparkling water.
Last Thursday evening, our very own fruit butcher @heleen.vk was at the Sig Drink Sling by @giraffecoffeeroasters x @oatly x @restaurantrenilde . Together with eight others, she served her signature drink to a professional jury and a public jury. Want the recipe? Send a DM! Or come and taste it at our @fruitslagers alcohol-free festival at September 6th🎪 #nonalcoholic #fieldguide #rum #oatly #giraffecoffee #signaturedrink #mocktail
Field Guide forages, plants and works with farmers who want to restore the landscape. We test and grow meadowsweet, angelica and spruce, for example, in our tasting lab in the lush landscape of Brittany. We pick dulse and infuse wood, in order to spread taste knowledge and to get more and more farmers to join in rewilding their lands with a healthy revenue model. In the Netherlands we grow various lush herbs and we work together with food forests.
