A.I.R.

from Antwerp, Belgium

Distillates from the Field for Precision
1-7 of 7 products

One House, Two Perspectives

A.I.R. Distillations is the brainchild of Alexander Scott Jones, Ina Simone Averhals, and Ruben Van Aken. Since 2018, the team has been exploring botanicals, extraction, and distillation with the goal of developing a unique generation of complex drinks.

While ALTER Cuvée translates this knowledge into ready-to-drink compositions for the table, A.I.R. focuses on botanical distillates for bars, restaurants, and sophisticated mixing – two lines connected by cultivation, craftsmanship, and a shared aromatic language.

From field to kettle

Many of the botanicals grow in A.I.R.'s own fields. Variety, location, and harvest time are precisely matched to their later aroma profile. Their own cultivation is supplemented by carefully selected plants from specialized origins. After harvesting, each botanical is prepared and processed separately: pressure, temperature, duration, and cutting technique follow a specially developed formula. This allows even subtle, volatile notes to be precisely captured and preserved.

Precision for the Bar

In the Creation Lab, individual distillates are combined to create complex aroma profiles. Floral top notes, spicy and vegetable nuances, and earthy or balsamic depths form primary, secondary, and tertiary layers. Acidity, bitterness, texture, and length are precisely harmonized. This results in spirits that offer mixologists, sommeliers, chefs, and curious home bartenders room for their own drinks – from clear highballs to complex sours.

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A.I.R. Distillations creates botanical 0.0% spirits in Belgium for cocktails, highballs and long drinks. Herbs, spices, flowers and fruits from its own fields and selected growers are distilled individually, with pressure, temperature, time and cuts tailored to each botanical. The selected fractions are composed into layered blends with floral, citrus, herbal, spicy and earthy aromas. These non-alcoholic spirits are designed for bars, restaurants and precise mixing — from bright highballs to structured sours.