Christian Arensbak

As founder, Arensbak heads a house whose lineup consists of four non-alcoholic proxies: White, Red, Rosé, and Effervescent. ARENSBAK classifies these as proxy wines — multi-layered compositions modelled on the experience of great wines rather than attempts to copy them — and builds each on a base of fermented tea, double fermented first into kombucha with a SCOBY and then layered with whole botanicals.

Arensbak's co-founder at ARENSBAK is Bram Kerkhof, a gastro-physicist with a background from Restaurant Noma's fermentation lab. According to ARENSBAK, the architect behind the company's flavor composition is its sommelier, Emilie Øst-Jacobsen, who trained at the Michelin-starred Kong Hans Kælder and at Restaurant Alchemist.^[1],[2]