Two Quarantined Bartenders Shake Things Up With New Non-Alcoholic Spirit

In January of 2021, a group of unemployed and quarantined Austin bartenders were exchanging text messages about their current pandemic-induced situation. Among the topics of discussion was their disappointment with their experiences regarding the non-alcoholic beverages available to bartenders.

During these conversations, Tacy Rowland and Sam Abdelfattah were inspired to create their own alternative spirit, one with a luscious mouthfeel, a lingering finish, and the ability to add dimension and complexity to cocktails. Last month, barely a year after the original text conversation began, they released Slow Luck, the first all-natural, handmade distilled spirit alternative made in Texas.

“It started as a joke text between bartender friends, which is something I admit with much humility now,” says Rowland. “We were shocked and maybe dismayed at the price point and quality of the non-alcoholic spirits we had previously tried. Normally, the conversation would have stopped there. But on a side text, Sam and I started really digging into the non-alcoholic space, growing more and more intrigued.”

Consulting with local distiller Mike Groener, they started experimenting with botanicals, spices, body, distillation and blending. As the process progressed, Groener became more invested, eventually joining the team as a full partner. The final product is a blend of Texas grapefruit and botanicals with the addition of fresh citrus extracts and a proprietary heat blend for a pleasantly lingering finish.

“We thought we could create something more mixable, something that added to the dimension of cocktails without changing the recipe proportions, and something that would allow bartenders to be proud of the zero-proof cocktails they were putting out,” says Rowland.

Every step of the process is done in house, by hand, from macerating, distilling and blending, to bottling and labeling every bottle.

Rowland and Abdelfattah met while working at celebrated Downtown Austin bar, Midnight Cowboy. During her tenure as general manager, Rowland created the most exciting cocktail programs the high end bar had ever run.

“We’re here to make the conversation easier. You know the conversation I’m talking about. The one where a guest is trying to figure out their [non-alcoholic drink] options and the bartender is looking at just syrups and juices, knowing that the resulting drink probably isn’t going to be something they’re stoked to put out.”

Slow Luck can be substituted for any clear spirit, in equal measure, and mixes beautifully when shaken or stirred. A hint of citrus and spice, with underlying notes of coriander, ginger and marmalade add dimension and intrigue to the final cocktail. After all, Slow Luck’s mission is inclusivity.

“We all have reasons to take a break,” says Rowland. “Whether it’s life, health, stress, or just pacing between drinks, we believe that there should be easily requested alternatives that still make everyone feel included.”

To start, the team decided to focus their distribution to bars and restaurants locally, to help drive business to local restaurants, bars and service industry, and will be doing a monthly, limited sale of bottles to be shipped nationwide.  

Barely a month after launching Slow Luck, the non-alcoholic spirit is available at 36 bars and restaurants in the Austin area. The team has bought a new still and doubled production, and they also began an exclusive partnership with local company Assembly this month.

By popular demand, Slow Luck will be available for retail purchase at boutique liquor store The Austin Shaker beginning next week. “We’re going with Shaker because of how much they support the local community – they’re a small business owned by a couple that employ a lot of former bartenders,” says Rowland. “And it will also help streamline ordering for some of the bars and restaurants that use Slow Luck, in addition to the retail aspect.” Up until last week, Rowland and Abdelfattah were delivering the product themselves.

“We’re also working on an educational series about the profitability and benefits of a non-alcoholic bar programming, low and no alcohol cocktails, and how to integrate a range into your bar,” says Rowland. “And will also be sharing how a global pandemic and a new generation of bartenders has started to change the shape of drinking.”