PROGRESS1: Poached Plum & Finger Lime

Appearance. A distinctive medium ruby hue, derived from the Davidson plums.^[8]

Nose. The hand-foraged paperbark, smoked over pine charcoal, contributes a sweet aroma; the lemon myrtle tea adds a candied lemon note.^[9]

Palate. Dry, bright and fresh, with Davidson plum tannin and a subtle smoke finish. It drinks like a bright, dry red. The palate shows a cooling flavour and a refreshing astringency that dries the mouth, with the smoked finger lime oleo saccharum leaving a deep, oily, lingering finish.^[1]

Structure. Claim-supported structural markers:^[1]

• Sweetness: dry
• Acidity: from Barossa Valley Semillon verjus, with tartness from Davidson and blood plum
• Tannin: heavy, from Davidson plum, with further tannin from cinnamon myrtle tea
• Salinity: Murray River salt, moreish
• Length: lingering, deep and oily finish with subtle smoke

Davidson Plum — Colour, Tannin and Tartness. The Davidson plums are Australian. They are poached in their own liquid to concentrate the fruit's sugars for easier extraction, a step that also adds acidity and tannin. The fruit carries heavy tannin, contributes to the drink's tart profile, and gives the liquid its medium ruby hue.^[1],[8]

Blood Plum — Tart Fruit. Blood plum is stewed in its own liquid to concentrate the fruit sugars for easier extraction. Together with Davidson plum it contributes the tart profile.^[1]

Cinnamon Myrtle Tea — Tannin and Cooling. Cinnamon myrtle is used as a tea, sourced from the Northern Rivers of New South Wales. It adds tannin and a cooling effect.^[9]

Lemon Myrtle Tea — Candied Citrus Aroma. Lemon myrtle is likewise used as a tea from the Northern Rivers of New South Wales, blended with the cinnamon myrtle. It contributes a candied lemon aroma.^[9]

Finger Lime — Oily Finish. Victorian finger lime skins are processed by oleo saccharum, using sugar to extract the potent lime oil from the fruit. The oleo saccharum is smoked with paperbark, which yields a deep, oily finish and a lingering profile.^[1],[4]

Paperbark — Smoke and Dry Finish. The paperbark is hand-foraged and smoked over pine charcoal. It contributes a sweet aroma and a lingering dry finish, and the smoking gives the drink a smooth, oily finish and bold depth.^[5]

Murray River Salt — Salinity. Murray River salt provides salinity, creating a moreish sensation.^[1]

Verjus — Acidity. Acidity comes from verjus made with Semillon grapes grown in the Barossa Valley, Australia.^[1]

Specifications. Classification and figures as stated:^[1]

• Category: still, non-alcoholic wine alternative that drinks like a bright, dry red
• Release: limited edition, small batch
• ABV: 0.0%
• Availability: Australia

Ingredients Policy. PROGRESS1 is vegan certified and gluten-free.^[1]

PROGRESS1: Poached Plum & Finger Lime is a still, non-alcoholic wine alternative built around Australian native ingredients, released by NON as a limited edition small batch. NON made it in partnership with Australian chef and sustainability advocate Matt Stone. NON's Head of Beverage, Nick Cozens, also worked on the release, which NON describes as drawing on deep knowledge of native Australian ingredients.^{[1],[2],[3],[4],[5],[6],[7]}

The drink is assembled from separately prepared components rather than from a single infusion. Davidson plum is poached in its own liquid and blood plum is stewed in its own liquid, in both cases to concentrate the fruit sugars for easier extraction; the poaching of the Davidson plum also adds acidity and tannin. The teas are hot-extracted, and finger lime skins are treated by an oleo saccharum method. Paperbark smoking supplies the finish.^[1],[8]