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DANCE PARTY

saturday, september 26 • 9-midnight
feat @killdevildisco
food by @acidfish757
wine from @naturalvbdistro

🪩 taken in Pizza Bones RVA by @naturalvbdistro

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a month ago

Non Alc. POP-UP // @chicslaundry
08.14.26 // 10AM
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✹ BREAKFAST CLUB ✹
Meet us on the patio Friday morning for a little sweat, good company, and a post-workout refresher.

We’ll be diving into the world of non-alcoholic beverages and kicking off the weekend with a little movement, mindfulness, and mindful drinking. Come get your morning in, discover something new, and stick around for a refreshing taste of what’s next.

See you on the patio! by @naturalvbdistro

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2 months ago

NA TASTING NIGHT

Thursday, June 11 • 6–10 PM

Join us for an evening dedicated to the interesting world of non-alcoholic beverages with @naturalvbdistro . We’ll be pouring plenty of selections from some of the most innovative producers redefining what a great drink can be.

Featuring selections from Botan, Cul Sec, and other artisan makers crafting complex botanical aperitifs, sparkling teas, adaptogenic blends, and alcohol-free wines designed for savoring—not settling.

Whether you’ve given up alcohol or just taking a night off, this tasting offers a chance to discover beverages with all the nuance, texture, and ritual of traditional cocktails and wines.

Taste something wild or strange, meet fellow enthusiasts, and explore a new generation of great drinks.

$15 per person by @naturalvbdistro

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4 months ago

純米吟醸 | 100 DREAMS TOKUBETSU JUNMAI GINJO
@northamericansake
🇺🇸 Charlottesville, VA
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A young brewer walks into a brewery in Osaka, eager to learn the craft. The team at Daimon Shuzo takes him in, and something clicks — not just technically, but personally. Seven years of friendship, brewery visits, and late-night calls across twelve time zones later, the Daimon team makes the trip to American soil and together they brew something special. The result is 100 Dreams — a Tokubetsu Junmai Ginjo made with Yamada Nishiki rice milled to sixty percent, the kind of sake that opens with delicate floral and fruit notes before settling into something clean, smooth, and quietly sophisticated. No shortcuts, no additives — just rice, water, and years of shared knowledge in every sip. It also happens to be Nashi Ales & Sake’s 100th batch, which feels right. The first Japanese-American sake collaboration brewed on U.S. soil, seven years in the making, and worth every one of them. taken in Virginia Beach, Virginia by @naturalvbdistro

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7 months ago

CUL SEC
@fruitslagers // @culsec.domaine
Culemborg, NL 🇳🇱
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I’ve been sampling Cul Sec over the past few weeks, pouring it in different moments, different moods, and it’s quietly grown on me in a way very few non-alcoholic drinks ever do. It started as an internal project by Fruitslagers — farmers, not winemakers — after one of their fathers had to stop drinking, with a simple goal: make something a lifelong wine drinker would actually respect. Cul Sec was never wine and never tried to be; it begins with verjus from biodynamic vineyards in France, Germany, and Hungary, layered with wild and fermented ingredients that give each cuvée its own gravity — the mineral snap of Balade Minérale, the barn-air depth of L’Étable Fumé, the structure and calm weight of Rouge En Voiture. Nothing feels engineered, nothing feels missing. It’s the work of people who understand that if you start with real fruit, real land, and real intention, you don’t need to imitate anything — you just make something worth drinking. taken in Virginia Beach, Virginia by @naturalvbdistro

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8 months ago

N.A. TASTING // @equinoxcoffeeco
02.07.26 • 11AM - 3PM • open to public
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The world of nonalcoholic is expanding. Pushed by the demand for something more, makers from around the world are hearing the call to create beverage with complexity, challenge the palate and provide enjoyment - without the need of proof. For the first time in Norfolk, the Equinox team and myself will be walking you through a complimentary tasting of some of the very best in non-alcoholic. With the option to grab a bottle or two for retail, this will be an opportunity to try fermented single origin teas from @unifiedferments, the botanical distillates of @botan.distillery and the terroir driven wine proxies made by @fruitslagers / @culsec.domaine

Normal service will be ongoing through the afternoon. Stop by, hang out, and expend your mind as we get a first hand look into the beverages that are changing the game. taken in Equinox Coffee Co. by @naturalvbdistro

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8 months ago

VEGA AIXALÀ
@vegaaixala
🇪🇸 Catalunya, SP
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The Brutal wine project needs no introduction in the natural wine world—it’s a quiet benchmark, understood rather than explained. Vega Aixalà’s Brutal Tinto comes from a family who, in 2003, returned to their grandfather’s abandoned vineyard on the outskirts of Vilanova de Prades, reviving a forgotten corner of Conca de Barberà with nearly a thousand years of winemaking history behind it. Sheltered by the Llena, Prades, and Montsant mountain ranges, the estate is naturally protected from coastal marinades, keeping humidity low and making organic farming an outcome, not a talking point. Altitude, slate-rich soils, and a dry continental climate shape a wine of depth and restraint: this rare cuvée of 100% Marselan shows deep intensity, a touch of spice, ripe red fruit at its core, and balanced tannins wrapped in a well-structured mouthfeel built to age. I only have several bottles left, which leaves one question—whose program is this wine going to bless. Those who know, know. by @naturalvbdistro

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8 months ago

Ringing in the new year with @dasjuice taken in Virginia Beach Oceanfront by @naturalvbdistro

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9 months ago

日本産欧州系品種 // @diwine_ny
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Growing up in Asia shaped the way I see work, place, and craft. There’s a familiarity there — the attention to detail, the way patience settles into everyday life. As I’ve built my portfolio, that part of my past has quietly pulled me back toward the East, not as a strategy but as something that simply feels natural.

Japanese winemaking feels less like an exclamation and more like a slow-burning revelation. Producers are leaning into classic varieties — Pinot Noir, Chardonnay, Merlot — while also giving space to native hybrids like Yamasachi and Muscat Bailey A. There are more than 450 wineries across the country now, with real momentum coming out of Hokkaido and Tochigi. What stands out isn’t loud labels or unusual colors in the glass, but the discipline behind the work — a methodical, craftsman-like approach that echoes the country’s whisky climb from a decade ago.

As I look to expand what I offer, Japan fits into my portfolio in a way that feels honest. I’m not chasing a trend; I’m acknowledging a place that has always made sense to me. These wines carry a calm confidence — a quiet kind of artistry — and that’s the kind of work I want to stand behind. taken in Virginia by @naturalvbdistro

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a year ago

Fall portfolio tasting @emeraldloungerva
60+ wines, sake, NA and more
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Trade Only | 12PM - 4PM
Monday November 3rd
Kindly RSVP taken in Church Hill, Richmond, Virginia by @naturalvbdistro

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a year ago

I grew up drinking Australian wines — they’ve always felt familiar. Since starting this whole distribution thing, I’ve been waiting for something from the southern hemisphere that spoke a different language — something real, exciting, and in tune with where my palate, and the world, had gone. Das Juice hit that nerve. Founded by Tom Audas and James Sheer, former sommeliers turned importers behind Lo-Fi Wines, the project feels both rebellious and intentional, wrapped in clean, confident design. The bottles are sharp, stripped-back, and deliberate — presentation that speaks before the cork is even pulled, which, as many of you know, matters more than most care to admit.

Still, it’s what’s inside that counts. The wines carry the same purpose: fruit from organic and biodynamic vineyards across South Australia, made with restraint and precision. Natural fermentation, no fining, no filtration, and only a whisper of sulfur. They’re bright, alive, and honest — proof that Australian wine can be both sophisticated and untamed. For me, it’s a full-circle moment, and I can’t wait to share these stunning wines. taken in Virginia Beach Oceanfront by @naturalvbdistro

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a year ago

SAIKO means “the best” in Japanese — and it earns the name. Made locally in Charlottesville by @northamericansake , it’s a sparkling sake infused with fresh yuzu and mint that actually tastes real. Bright citrus, a clean rice backbone, and a touch of mint that cools everything down. No artificial sweetness, no fake fruit, just balance and craft. It’s what every hard seltzer wishes it could be — local, refreshing, and damn delicious. taken in Norfolk, Virginia by @naturalvbdistro

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a year ago