IWSR Says No-Alcohol Drinks Set for 'Rapid Growth' to 2029 - Why Now's the Time to Explore Lyre's

The numbers behind the headline

If you spend any time around bars, drinks retailers or hospitality trade shows, you've probably noticed the same conversation happening on repeat: the no-alcohol and low-alcohol category is no longer a side note. It's a serious, structural shift in how people drink.

That impression now has data behind it. IWSR Drinks Market Analysis, one of the most respected research bodies in the global drinks industry, has forecast "rapid growth" for no- and low-alcohol drinks through to 2029. Their analysis tracks volume and value across dozens of markets, and the direction of travel is consistent: more consumers, across more occasions, choosing to include no-alcohol options as part of how they drink and entertain, rather than treating them as a niche or occasional swap.

For anyone who has watched the category evolve since Lyre's launched in 2019, this isn't a surprise so much as a confirmation. What started as a handful of curious early adopters has become a genuinely mainstream part of the drinks landscape, from supermarket shelves to five-star hotel bars.

Why the growth is happening now

Better products, not just more of them

A large part of this shift comes down to quality. Early no-alcohol spirits were often one-dimensional, built around a single flavour note with little of the complexity that makes classic spirits interesting. That's changed considerably. Distillers and drinks technologists have spent years refining processes to capture the aromatic layers, the depth, and the finish that a good spirit needs to hold its own in a proper cocktail. When a no-alcohol spirit can genuinely stand up in a Negroni or an Espresso Martini, it stops being a compromise and starts being a legitimate choice on its own terms.

Occasions are diversifying

Drinking occasions themselves have become more varied. A dinner party might now include guests who want a spirit-forward cocktail without alcohol earlier in the evening, others who want to pace themselves across a long celebration, and others still who simply prefer the taste profile of a well-made no-alcohol serve. Hosts have responded by building bars that offer real choice, rather than a single alcoholic option and an afterthought soft drink.

Hospitality has caught up

Bars and restaurants have been quick to notice the shift IWSR is now quantifying. Dedicated no-alcohol cocktail menus, once a rarity, are increasingly standard in serious cocktail bars across London, New York, Sydney and Singapore. That visibility matters. When guests see a thoughtfully composed no-alcohol Martini or Old Fashioned on a menu next to the classics, it signals that the category is being taken seriously by the people whose job it is to make good drinks.

What "rapid growth" actually looks like on the ground

Market forecasts can feel abstract, so it helps to translate them into what's actually changing for drinkers and hosts.

• Wider retail availability. No-alcohol spirits are moving from a small shelf section to proper category placement alongside gin, whisky and aperitifs.
• More sophisticated flavour ranges. Brands are now offering spirits styled on specific categories, from amaretto and coffee liqueur to aperitif and dark spirit profiles, giving home bartenders the range they need to build a full cocktail cabinet.
• Bar partnerships expanding. Collaborations between no-alcohol spirit brands and established cocktail bars are becoming more common, which raises the craft bar for everyone.
• Year-round relevance. What was once framed around a single month each January is increasingly just part of how people drink throughout the year, whether that's a weeknight Martini or a summer garden party.

Approaching the category as a cocktail enthusiast, not a sceptic

If you've been curious about no-alcohol spirits but haven't properly explored them, the growth IWSR is describing is a good prompt to do so with fresh eyes. The most useful mindset is the same one you'd bring to any new spirit category: taste it properly, understand what it's built to do, and think about where it fits into your own drinks repertoire.

Lyre's has built its range around exactly this idea. Rather than positioning any single product as a stand-in for something else, each spirit in the range is developed to replicate the specific character of a classic spirit style, whether that's the botanical complexity of a London Dry gin, the smoky depth of a whisky, or the bittersweet edge of an Italian aperitif. The aim is to give you the building blocks for genuinely well-made cocktails, using the same techniques and ratios you'd use with any other spirit.

A simple way to start exploring

If the IWSR data has piqued your interest, the easiest entry point is to pick one classic cocktail you already know well and rebuild it with a no-alcohol spirit in place of the base. A Negroni, an Espresso Martini or a classic Old Fashioned are all excellent tests, because they rely heavily on the character of the spirit itself rather than masking it with mixers. Make it exactly as you normally would: proper measures, good ice, the right glassware, a considered garnish. Judge it as a cocktail, not as a category.

A category worth paying attention to

IWSR's forecast is a reminder that this isn't a passing moment. The no- and low-alcohol category is being built by serious investment, genuine product development, and growing demand from drinkers who simply want more choice in how they entertain and enjoy themselves. For hosts, bartenders and cocktail enthusiasts alike, that's good news: more craft, more variety, and more reasons to expand what's in the drinks cabinet.

If you haven't explored Lyre's range yet, now is a fitting moment to start. Pick a classic serve, choose a Lyre's spirit that matches the style you're after, and see what a properly crafted no-alcohol cocktail can bring to your next evening in.