Ark, 2025-03-31

From sommelier to pioneer

When David graduated as a sommelier from Grythyttan, the natural choice was to work with wine – but he saw another gap to fill. That was the start of Dryck Sthlm which today, 15 years later, is a wide range of quality drinks, without alcohol, that you can find at both Systembolag and restaurants around the city (and in Börshuset’s shop!). We sat down with David and his dog Bosse and asked for tips!

Hi David! Tell us about Dryck Sthlm?
– I started Dryck Sthlm about fifteen years ago. If non-alcoholic is neglected today, it was non-existent then. And a lot has happened since then! With the pandemic, we went from being eight people to just me. In 2025, the goal is to scale up to its former glory again. Then I’ll rename myself Drink and Drive – good, right?

How did you come to indulge in non-alcoholic drinks?
– I’ve always liked the odd and unusual! And being able to work with quality beverages, which, unlike alcohol products, benefit society, is very satisfying. It is a driving force to be able to highlight amazing things that otherwise do not get enough recognition. Knowing and understanding beverages in general is a prerequisite for helping to create a modern beverage culture.

Tell us about your offer?
– With us, you should be able to find something exciting, as well as something stable that always works. We provide restaurants with a range that strengthens their hospitality and gives their guests a better experience, and we help them increase profitability, as over 10% of all guests in restaurants drink non-alcoholic.

You brought some samples here today! Which ones do you recommend?
– All of them! But especially Flein, a super crisp grape must from Südsteiermark in southern Austria and currently available at Systembolaget. The grapes take on character from the terroir just like a wine! It is difficult to make must this fresh and complex. The vines are 30 years old and only grape must is made from these grapes. You also choose when to harvest based on optimal ripeness, so that you balance the taste already on the vine. A simple product but it requires planning and dedicated vineyard work!

What’s the best non-alcoholic drink for…
…a date?
– Something straight forward that doesn’t take up too much space. Ice cold grape must from Flein out of thin wine glasses!

…an AW?
– A spritz! Some campari-style bitters topped with tonic or bubbly. Always works, especially when spring sneaks up!

Easter?
– About ten years ago, we brewed our own Easter must with a fried egg on the front! Nicest product we ever made. There were unreasonable amounts of coriander in it and it tasted fantastic. But it’s no longer available so I’ll have to say THE SOUND from Muri. It’s their interpretation of an orange wine that they make from lacto-fermented burnt apricots, straw keffir, and salted magnolia flower. Incredibly gastronomic and food-friendly.

…a summer sauna?
– A cold beer of course! Preferably from the Mash Gang in England. Non-alcoholic beer has become good but this is the next level. A bunch of beer nerds who are dedicated to brewing non-alcoholic beer.

Where do you prefer to work at Börshuset?
– In some comfortable sofa or armchair, often in the corner facing the subway. Then Bosse (my dog) can jump up and lie next to me.

What trends do you see in non-alcoholic drinks?
– Proxy wines. This is a drink that is not wine but is similar to wine. It doesn’t have to start with grape must and is fermented in different ways without developing alcohol. De-alcoholized wines are also an exciting area where the whole de-alcoholization process has made leaps and bounds with much more balanced wines as a result.

Where, apart from the Börshuset gift shop, can you find the drinks you import?
– Systembolaget. We have a permanent listing (#1913) and a few different temporary releases throughout the year. Then I am mostly restaurant-focused. I can recommend Black Milk Gastro Bar which does it so well!

Which country makes the best drinks?
– This is a difficult question. With a drink as unconventional as the non-alcoholic one is, you’re not so dependent on the origin. It’s more the people behind it and their innovation that matters. But the whole no & low trend is strong across the Nordics, the UK and the US, there are a lot of exciting things happening right now!

If you were a drink, what would you be and why?
– Tap water. Good, accessible and absolutely necessary for survival.

Enough about drinks! Best food tip in the area?
– Light Stockholm Roast! I’ve known Johan and Öner for a long time and have always thought they do their own thing. Their little roastery restaurant is like traveling far away, it really doesn’t feel like Stockholm.