The wine industry continues to develop its premium and innovative segments, giving the spotlight to unusual ingredients, lower-alcohol alternatives, and hybrid drinks. Many of these beverages are not necessarily new, but they continue to evolve as producers experiment and consumers look for new experiences.

The art of making wine predates written records, and few drinks have influenced society as much as the “nectar of the gods.” Today, wine remains an essential part of culture, gastronomy, and lifestyle. International trade, technology, social media, and changing consumer preferences have made new generations more connected and increasingly curious about exploring their palates.

At the same time, passion can also be seen on the other side of the bottle, with producers and brands working to launch creative, innovative drinks.

In 2026, the appeal of niche beverages is increasingly connected to authenticity, distinctive flavours, craftsmanship, and the desire to discover something different. While the global wine industry faces changing consumption habits and economic challenges, unusual wines and wine-inspired drinks continue to offer opportunities for producers and importers.

Here are ten niche beverages worth exploring.

1. Rice wine

As the name suggests, rice wine is an alcoholic beverage traditionally produced through the fermentation of rice. It is especially popular in Asia, where different countries have developed their own distinctive variations: sake in Japan, makgeolli in Korea, and huangjiu in China.

Unlike distilled spirits, these beverages are primarily fermented, and their alcohol content varies considerably. Japanese sake typically contains around 15–16% alcohol, while Korean makgeolli is generally much lighter, often around 4–6% ABV.

Rice wine can be consumed on its own, mixed into cocktails, or used in gastronomy to add flavour and complexity. Its versatility has also encouraged producers to experiment with new formats and food pairings.

Asia remains the traditional centre of rice wine production and consumption. However, international trade, globalisation, and growing interest in Asian cuisine have introduced these beverages to a much wider audience.

What’s new in 2026? Japanese sake has gained significant international recognition. Traditional sake-making techniques using koji mould were added to UNESCO’s Intangible Cultural Heritage list in December 2024.

According to the Japan Sake and Shochu Makers Association, sake exports reached ¥45.9 billion in 2025, an increase of approximately 6% compared with the previous year. Export destinations also reached a record 81 countries and regions, highlighting the growing international reach of this traditional Japanese drink.

2. Honey wine (Mead)

Honey wine, commonly known as mead, is made by fermenting honey with water and yeast. Depending on the recipe, it can also be flavoured with herbs, fruits, spices, or other natural ingredients.

Mead comes in different forms, including still, carbonated, and sparkling varieties, as well as sweet, semi-sweet, and dry styles. Its taste depends largely on the honey used, the fermentation process, and any additional ingredients, sometimes making it resemble fruit wine, white wine, or cider.

Mead is thought to be one of the oldest alcoholic beverages, with origins reaching back to ancient cultures across Europe, Africa, and Asia. Enjoyed by the Greeks, Romans, Vikings, and many other civilisations, it has also been strongly associated with mythology and ceremonial traditions, earning its reputation as a “drink of the gods.”

Today, mead continues to attract producers interested in experimenting with traditional recipes and modern flavour combinations. Its versatility offers plenty of opportunities for creativity, from delicate floral expressions to rich, fruit-forward beverages.

An interesting development in 2026 is the publication of updated mead style guidelines by the Beer Judge Certification Program (BJCP) in September. The new guidelines offer more detailed classifications for traditional, fruit, spice, and specialty meads.

One particularly interesting variety for wine enthusiasts is pyment, a hybrid made by fermenting honey with grapes or grape must, combining elements of traditional winemaking and mead production.

3. Oenobeer

Oenobeer is a hybrid between beer and wine, bringing together ingredients and techniques traditionally associated with two different beverage categories.

Although these drinks are not new, their unusual character and relatively limited availability continue to make them interesting for producers and consumers.

One of the best-known expressions is Italian Grape Ale, a beer style developed by Italian craft brewers using grapes or grape must during fermentation. Unlike simply blending finished wine and beer, this technique allows grape flavours to become integrated into the brewing process.

The resulting drink can display characteristics reminiscent of both sparkling wine and craft beer, with flavours ranging from fruity and floral to dry, tart, or slightly bitter.

The freedom to experiment with different grape varieties, yeasts, and fermentation methods makes this category particularly exciting. It also creates an opportunity for breweries and wineries to collaborate, combining their expertise to create beverages that do not fit neatly into traditional categories.

4. Seltzers and spritzers

A spritzer is a light cocktail with a touch of fizz, traditionally made by mixing wine with soda or sparkling water and serving it chilled, often with ice and citrus garnishes.

Refreshing and easy to prepare, wine spritzers are particularly appealing during the warmer months. Depending on the proportions used, they can also provide a lighter-alcohol alternative to a regular glass of wine.

Hard seltzers are a related but distinct category of ready-to-drink beverages, typically made using sparkling water and an alcoholic base derived from fermented sugar, malt, or spirits.

Their convenience, wide variety of flavours, and association with lighter drinking occasions helped hard seltzers gain enormous attention in the early 2020s.

However, the market has evolved considerably since then.

By 2026, the focus has shifted toward greater diversity in ready-to-drink products. According to IWSR research, hard seltzers accounted for approximately one-third of new RTD product launches in the world’s ten leading RTD markets in 2021, but only around one-ninth in 2024.

Meanwhile, wine spritzers and coolers increased their share of new launches from 4% to 7% over the same period.

This suggests that while the original hard seltzer boom has cooled, convenient and refreshing wine-based beverages continue to present opportunities for innovation.

5. Cannabis wine

Cannabis-infused wine attracted considerable interest during the early 2020s, reflecting the wider experimentation with cannabis-derived ingredients in beverages, food products, and other consumer goods.

CBD, a non-intoxicating compound found in cannabis, became especially prominent in wellness-oriented products. However, many of the health benefits associated with CBD remain insufficiently supported by clinical evidence, and its use in alcoholic beverages raises additional safety and regulatory concerns.

When it comes to wine, cannabis-infused products remain a highly specialised and legally complex category rather than an established mainstream trend.

Although producers have explored the possibility of combining wine-inspired beverages with cannabis-derived ingredients, commercial availability depends heavily on national and regional regulations.

In the United States, for example, the Food and Drug Administration maintains restrictions on introducing foods containing added CBD or THC into interstate commerce, while the Alcohol and Tobacco Tax and Trade Bureau will not approve alcoholic beverages containing federally controlled substances.

For producers and importers, the most important consideration in this category is understanding the applicable legislation before exploring any potential commercial opportunity.

6. Ice wine

Despite its name, ice wine is not served frozen. Instead, it is produced from grapes that have been left to freeze naturally on the vine before being harvested and pressed while still frozen.

This process concentrates the sugars, acidity, and flavours in the remaining juice, producing a rich, intensely aromatic dessert wine.

Ice wine is particularly appreciated for its balance between sweetness and refreshing acidity. It is usually served chilled and pairs beautifully with desserts that are no sweeter than the wine itself, as well as certain cheeses.

Its production is traditionally associated with regions experiencing sufficiently cold winters, especially Canada, Germany, and Austria.

Producing ice wine involves considerable risk. Grapes must remain healthy on the vines while producers wait for temperatures to drop low enough for harvesting. In Ontario, for example, grapes used for certified Icewine must be harvested at temperatures of -8°C or lower.

The combination of limited production, unpredictable weather, and demanding winemaking techniques contributes to ice wine’s reputation as a premium niche product.

A notable recent development: In November 2025, an early cold spell allowed German producers to harvest frozen grapes earlier than usual, with temperatures reaching approximately -9°C in several wine-growing regions.

Interestingly, producers also harvested the relatively new, disease-resistant grape variety Souvignier Gris alongside traditional varieties such as Riesling and Silvaner.

As climate conditions become less predictable, ice wine remains an especially fascinating example of the relationship between winemaking, weather, and rarity.

7. Gin-wine

Gin-wine is a loosely defined niche that brings together elements of winemaking and gin production.

Some beverages combine wine with gin or gin botanicals, while others take inspiration from the wine industry by incorporating wine grapes, grape skins, or grape-derived spirits into gin production.

Although these combinations are not completely new, they continue to attract interest because of the freedom they offer for experimentation.

An especially interesting direction is the use of grape skins left over from winemaking to produce spirits, giving these ingredients a second life.

One example is Renais, a gin made using grape skins recovered from winemaking in France. In Australia, producers have also experimented with grape-based gins incorporating varieties such as Shiraz, Grenache, Sangiovese, and Pinot Noir.

These products demonstrate how the relationship between wine and spirits can go beyond simple flavour combinations, creating opportunities for innovation and the creative use of winemaking by-products.

8. Wine-infused coffee

Is this combination odd, or a match made in heaven?

Adding alcohol to coffee is nothing new, although the idea of combining wine and coffee still raises a few eyebrows.

Both beverages have complex aromatic profiles, often sharing fruity, floral, earthy, and roasted characteristics. This makes them surprisingly interesting ingredients to experiment with.

One method of producing wine-infused coffee involves allowing green coffee beans to absorb wine before drying and roasting them as regular coffee beans.

The resulting coffee can display subtle fruity notes reminiscent of wine, adding a different dimension to its aroma and flavour.

Importantly, wine-infused coffee is not necessarily alcoholic. Several specialty coffee producers market their wine-infused products as alcohol-free, with the focus placed on flavour rather than alcohol content.

Although the category remains relatively small, it illustrates how wine can inspire products far beyond the traditional beverage industry.

9. Chocolate wine

Chocolate wine is a niche beverage that has been available for many years, initially attracting attention as an unusual specialty product.

Over time, it has developed into a wider category of dessert-oriented drinks, appealing to consumers who enjoy rich flavours and creative combinations.

Today, chocolate-flavoured wines are available in several forms, from traditional red wines enhanced with chocolate flavours to cream-based beverages combining wine and cocoa.

The flavour profiles can range from dark chocolate and red berries to caramel, vanilla, and other dessert-inspired combinations.

Products such as ChocoVine demonstrate the variety of chocolate-and-wine combinations available, including dark chocolate, raspberry, and cream-based styles.

These beverages are often enjoyed chilled, served over ice, or used as ingredients in dessert cocktails.

Although chocolate wine remains a specialised product, it continues to offer a playful alternative to more conventional dessert wines.

10. Rose petal wine

Rose petal wine is another unusual beverage, distinguished by its delicate floral aromas and unconventional ingredients.

Traditionally associated with English country winemaking, it can be produced by fermenting an infusion of rose petals with sugar, water, and yeast.

Depending on the variety of roses and the production method, the resulting wine can display pale golden, pinkish, or delicate blush colours, accompanied by floral and subtly fruity flavours.

It is important not to confuse rose petal wine with rosé wine. While rosé is generally made from wine grapes, rose petal wine belongs to the broader tradition of flower wines.

Its light, fragrant character makes it an interesting beverage for warm-weather occasions, particularly when served chilled alongside salads, light sandwiches, or delicate desserts.

For producers interested in creating small-batch speciality products, rose petal wine demonstrates how traditional country winemaking techniques can still inspire unusual beverages.

What do these niche wines tell us about the market in 2026?

The market for unusual wines and wine-inspired drinks continues to reflect the creativity of producers and the curiosity of consumers.

However, not every niche beverage is destined to become a mass-market success. Some categories, such as sake, benefit from growing international recognition and established trade networks. Others remain experimental products whose appeal lies in their limited availability, unusual ingredients, or distinctive production methods.

At the same time, the broader wine market is showing renewed interest in indigenous grape varieties, lighter wine styles, and products that communicate a clear sense of origin.

Grapes such as Assyrtiko, Timorasso, Mencía, and Encruzado are receiving increasing attention, demonstrating that innovation in wine does not always mean creating something entirely new. Sometimes, it means rediscovering traditions and bringing unfamiliar varieties to international audiences.

For producers and importers, the opportunities lie in identifying products that offer genuine differentiation, authenticity, and a compelling story.

Whether inspired by ancient recipes or modern experimentation, these niche beverages demonstrate that the world of wine and wine-related drinks still has plenty of surprises to offer.

Wine producers looking to expand internationally can explore our database of wine importers, distributors, and retailers worldwide.