When we heard that Morgan McLachlan—co-founder, Chief Product Officer, and Master Distiller at AMASS Botanics—was collaborating with Katy Perry, the effervescent cultural and creative icon of our time, to develop a nonalcoholic beverage line, we couldn't have been more excited. Riverine from AMASS has been a customer favorite since day one, a beautiful symphony of 14 botanicals inspired by the Pacific Northwest, and Katy Perry's creative vision has inspired millions of people around the world. So, we were sure that whatever this dynamic duo was developing would be groundbreaking in the NA world. Welcome De Soi: it's here and it does not disappoint. Boisson will be the only physical retail location offering De Soi in NYC this January. Read on to learn more about their line of sparkling nonalcoholic apéritifs featuring natural adaptogens.
What was your original inspiration to create De Soi?
We first met at the start of 2020, when we were both pregnant and looking for a way to unwind without booze. Our shared love for a spritz and desire for an elegant alternative to alcohol planted a seed for De Soi. From there, we set off making a drink that was fun, relaxing, and delicious, but without the alcohol and high sugar content.
Where did the name De Soi come from?
De Soi is inspired the French ethos of pleasure with restraint. We took the brand name from the phrase, 'maîtrise de soi', which means 'self control' in French. We shortened it to De Soi, which loosely translates to, 'of the self', because we loved the idea of the brand allowing people to focus on their own sense of agency and empowerment.
We heard you worked with an ethnobotanist to create your blends. What makes an ethnobotanist different from a botanist? Why was this important to you?
Unlike a botanist who studies plants through a scientific lens, an ethnobotanist looks at things like lore and culture to better understand indigenous plants. When developing De Soi, it was important to us that we consider each of our ingredients' wellness properties, sociocultural usage, and impacts on biodiversity. That's why we brought in the ethnobotanist Kerry Hughes to help select each of our botanicals, ensuring that we were using both adaptogenic and culinary botanicals that are as good for your body as they are for the Earth.
We love your commitment to flavor. Can you explain why you feel this is especially important in the world of nonalcoholic beverages?
Drinking is intended to be a pleasurable ritual, so it was important to us that we create a delicious apéritif that is truly fun to sip on. In the past, non-alcoholic options have been one-note–here, we wanted something that is layered with flavor and offers the depth you look for in an adult beverage.
What do you believe is the future of adaptogenic wellness?
We both use adaptogens to relax, and it's exciting to see them become increasingly popular. In our minds, that's a trend that's only going to continue as people become more familiar with their benefits.
Your bottle design is unique, fun, and sophisticated. What inspired your packaging?
Thank you! With our packaging, we take aesthetic cues from French New Wave cinema, but with a contemporary twist. We use poppy, abstract shapes to represent the core botanicals in our apéritifs, like maca, passion flower, and ashwagandha.
What has made you most proud on this journey of bringing De Soi into the world?
There’s never been a better time for a non-alcoholic apéritif. More and more people are drinking less and looking for an option that invites them to the party, all while aligning with their expectations for both flavor and wellness.
Our motto at Boisson is seeing the Glass Half-Full. How do you think alcohol-free alternatives like De Soi allows people to see the glass half-full?
Our apéritifs are made for making the most out of any situation, whether you're laughing with friends over dinner or indulging in a solo toast to yourself.
Portrait photography credit: Dana Boulos
Product photography credit: Jennelle Fong
Ready to try De Soi for yourself? Try all three flavors, which are reminiscent of a light-, medium-, and full-bodied wine, respectively.