OUR [STOH - REE]

Milan and Simon met as first-year bioengineering students, decoding yeast strains and the science behind beloved brews by day, exploring the results in bars by night. Over time, as life became more professional, the bar side of the equation started to lose its appeal, especially the morning after.

Still, they craved the ritual. A glass to mark a moment. To slow down, lean back, and savour. But nothing alcohol-free ever came close. The so-called alternatives were either de-alcoholised ghosts of real wine, or awkward juice-adjacent experiments trying to pass for serious.“The ritual doesn’t need the alcohol, it needs the complexity.”

OUR [STOH - REE]

Milan and Simon met as first-year bioengineering students, decoding yeast strains and the science behind beloved brews by day, exploring the results in bars by night. Over time, as life became more professional, the bar side of the equation started to lose its appeal, especially the morning after.

Still, they craved the ritual. A glass to mark a moment. To slow down, lean back, and savour. But nothing alcohol-free ever came close.
The so-called alternatives were either de-alcoholised ghosts of real wine, or awkward juice-adjacent experiments trying to pass for serious.“The ritual doesn’t need the alcohol, it needs the complexity.”

And so they asked: What would it take to create something that actually felt like wine, without ever trying to be wine? It started with fermentation. Then came the botanicals, the structure, the depth. Textbooks were dusted off. Kitchens became labs. Late nights turned into layered blends. Not content with imitating, they set out to create something entirely new, complex, grown-up drinks that deserved a place at the table. Not a lesser version of something else, but a ritual in their own right. The result? A drink that doesn’t just taste good…

…it opens. It breathes. It pairs. And it behaves just like wine.serious.“The ritual doesn’t need the alcohol, it needs the complexity.”

And so they asked: What would it take to create something that actually felt like wine, without ever trying to be wine? It started with fermentation. Then came the botanicals, the structure, the depth. Textbooks were dusted off. Kitchens became labs. Late nights turned into layered blends. Not content with imitating, they set out to create something entirely new, complex, grown-up drinks that deserved a place at the table. Not a lesser version of something else, but a ritual in their own right. The result? A drink that doesn’t just taste good…

…it opens. It breathes. It pairs. And it behaves just like wine.

At SHWUNG, we make PHONETIC WINES…

…Non-alcoholic drinks that sound like wine, feel like wine, and pair like wine, but aren’t wine. Each bottle riffs on a classic, reimagined through botanicals, juices, and fermentation. Designed to be alcohol-free, from first sip to last swirl.

And yes, you’ll taste what we mean. Let’s be honest. Wine wasn’t meant to be de-alcoholised. So we didn’t. Forget spumante. We make [spuh-man-tay], [or-anj],and [vehr-mut ros-soh], just a tiny taste of what’s still to come.

At SHWUNG, we make PHONETIC WINES…

…Non-alcoholic drinks that sound like wine, feel like wine, and pair like wine, but aren’t wine. Each bottle riffs on a classic, reimagined through botanicals, juices, and fermentation. Designed to be alcohol-free, from first sip to last swirl.

And yes, you’ll taste what we mean.

Wine wasn’t meant to be de-alcoholised. So we didn’t. Forget spumante. We make [spuh-man-tay], [or-anj], and [vehr-mut ros-soh], just a tiny taste of what’s still to come.

We don’t imitate. We don’t replicate. We rearticulate.

This is drinking, done differently. So if you’re ready for some good times, pop a bottle of SHWUNG, and pour yourself some same, same but different.

We don’t imitate. We don’t replicate. We rearticulate.
This is drinking, done differently. So if you’re ready for some good times, pop a bottle of SHWUNG, and pour yourself some same, same but different.