In our Q+A with Chris Abbott, Co-Founder of The Pathfinder, we delve into the inspiration behind his cult-favorite non-alcoholic spirit and his vision for the future bar scene. Abbott shares the innovative process behind The Pathfinder’s formulation, including its unique ingredients and the challenges of crafting a non-alcoholic drink with the complexity and stability of its alcoholic counterparts. As the brand gains traction in renowned establishments like Death & Co and Eleven Madison Park, Abbott also touches on the evolving landscape of socialization and the role of non-alcoholic spirits in it.
Can you take us back to the origins of The Pathfinder and what inspired you to create a non-alcoholic spirit?
It all began with a thought experiment. What will the back bar of the future look like?
Alcohol has had center stage for so long, but with the creation of Seedlip, it became clear there was room for new non-alcoholic products to make their way onto the back bar. We see a future where you have your whisky, gin, tequila, NA spirits, and cannabis spirits all available at the bar. It then comes down to: what kind of night you are looking to have?
This transition is happening right in front of our eyes. We’re seeing trend-leading bars like Pacific Standard in Portland, Oregon list all their cocktails with the ABV. People then can look over their choices and plan out their evening based on how they want to feel. We see this trend accelerating across the country and some day including THC as a choice on the menu.
We’ve heard that The Pathfinder is not about what’s been taken out but what has been put in. Can you elaborate on the unique ingredients you include?
We believe that, to talk about what an adult drink is, is to talk about what’s in it. Not what’s been taken out. That’s kind of a tough position to be in when the category we’re participating in is defined by what it isn’t: “non-alcoholic.” More and more, we see brands talking about what makes them unique vs. what they don’t have. We believe this is the conversation that will take NA spirits to the next level and on par with alcoholic spirits.
The Pathfinder is created by fermenting hemp seeds and then copper pot distillation to create a base liquid. To that base we add angelica root, ginger, sage, juniper, saffron, orange peel, and wild-crafted Douglas-fir. All these elements create something complex, bitter, and sweet.
What led you to choose the production methods of fermentation and distillation?
First and foremost, we wanted to create something distinct and vastly interesting that would be new to the world and cause intrigue and delight. That’s why we started with fermentation. Fermentation is the secret to complex and unique flavor. Distillation then allows us to purify and concentrate the flavor created in the fermentation process. So the two really go hand in hand and form a process used by many of the great spirit brands in the world.
The Pathfinder is created the same way alcoholic spirits are created with the very goal not to mimic, but to be true to itself.
What was the biggest challenge you faced in creating a non-alcoholic spirit that could stand up to its alcoholic counterparts in terms of flavor and complexity?
Shelf stability. It’s a boring topic, but alcohol is a fantastic preservative. And with our desire to be on the back bar, we needed a bottle that you could open, leave on the bar, and not worry about—without the benefit of alcohol.
We have an 18-month shelf life on The Pathfinder unopened and 12 months after opening. This, for us, was essential and very challenging to achieve without preservatives.
Your product has been described as having a “cult following,” especially in New York. Did you anticipate this level of popularity?
Ahhh! I have to say, Douglas [Watters, Founder of NA bottle shop Spirited Away] was one of the most important people that helped us kick off New York. Not only showcasing us at Spirited Away; it was a tip from Douglas that got us included in The New York Times best non-alcoholic spirits list. This is something we will always be grateful for.
The Pathfinder can be found behind the bar at hotspots like Death & Co and Eleven Madison Park. How important are such placements for the brand?
Honestly, it’s everything.
Death & Co is widely credited as being one of THE bars in New York City that kicked off the modern cocktail revolution. So, to be there, used in inventive cocktails and featured on their menu, for us it’s the ultimate proof point that cocktails don’t have to contain alcohol to be complex and delicious.
Then, to be at Eleven Madison Park, a restaurant with three Michelin stars dating back to 2012, whose cocktail curation is a vital part of their elevated hospitality… people from all over the world come to eat and drink at Eleven Madison Park. That kind of exposure is hard to come by for a young start-up brand like ours.
What are some of the most creative ways you’ve seen people use The Pathfinder?
We organized a Pathfinder bar crawl in Seattle last year and there was one cocktail that night that had my head spinning.
Bar Sabine in Ballard created a milk punch with The Pathfinder. I have to admit, I’d never heard of a milk punch before that night. When I was served the cocktail, I was totally confused as the drink was clear (essentially, milk punch is a way to filter out solids and render normally dark colored liquids, like The Pathfinder, clear). It was complex and unusual right down to the garnish, which was cotton candy.
You also own several cannabis brands. How do you think the increasing adoption of cannabis will affect alcohol use going forward?
It goes back to the thread we’ve been pulling on here about how we socialize and what we’re looking for in the evening.
It’s nice to think about a world where we can have more choices that are still safe and enjoyable in different ways. I believe cannabis will be federally legal some day, and there will be some really exciting products we’ll be able to enjoy in social settings as a result. We’re planning on it with The Pathfinder!
How do you see the role of non-alcoholic spirits changing the landscape of socialization?
It’s just so cool that we can hang out, have a great drink that is delicious and satisfyingly adult, and not have the influence of alcohol. Or moderate the influence of alcohol.
When we socialize, we drink. And now with non-alcoholic spirits, we have a choice on how important we want the role of alcohol to be when we’re out with our friends—without sacrificing on taste.
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Dry Atlas is your guide to the world of alcohol alternatives. We maintain the world’s largest directory of non-alcoholic spirits, wines, beers, and more to help you discover options you’ll love. We also publish High Spirits, the weekly newsletter that helps open-minded drinkers like you learn more about non-alc. Our goal is to demystify alcohol alternatives so you can navigate them with ease to pursue a happier, healthier life.
