All Napa Zero Proof Tours start at Napa Yard, a great venue that has quickly become a favorite among locals and Napa visitors alike. It has a beer garden vibe overlooking the Napa River, with lawn games and a welcoming atmosphere for families, couples, and groups of all sizes. Their gastro-pub-inspired menu features a full bar with wine, microbrews, cocktails, and, of course, excellent zero-proof options. Napa Yard keeps things lively with a vast lineup of musical acts, art installations, community events, special meetups, and dance parties. The space is expansive, offering both indoor and outdoor seating.
One of the highlights of visiting Napa Yard is Distiller and Bar Manager, Nate Stearns, a prince of a guy who always makes time to personally host Napa Zero Proof Tour groups despite his busy schedule. His hospitality is deeply appreciated by guests and adds a special touch to the experience.
The non-alcoholic movement is growing in wine country, and nowhere is this more evident than at Napa Yard, where their cocktail program is as thoughtful and sophisticated as their wine list. We had the pleasure of sitting down with the creative mind behind their Zero Proof menu to discuss the rise of non-alcoholic cocktails, ingredient-driven mixology, and what the future holds for Napa Yard’s evolving drink program.
What sparked your interest in crafting non-alcoholic cocktails? Was there a particular moment or experience that led you to explore this space?
We were honestly getting the question, “Can you do a mocktail for me?” a lot! At first, as I’ve done my entire career, I left it to the bartender’s whimsy. However, after noticing the number of requests we were getting, I wanted to make sure the guest had a quality and consistent experience when ordering a mocktail. That’s when I decided to give these drinks their own dedicated section of the menu.
Napa Yard’s farm-to-glass philosophy is a huge part of its identity. How do you use fresh ingredients from the on-site garden to elevate both cocktails and mocktails?
Fresh juice and freshly picked herbs! We are so lucky to have the resources that we have at Napa Yard. When you order the NO-jito or the False Fire, you are getting fresh mint or rosemary that was picked that morning! It’s a game-changer for flavor and aromatics.
The False Fire mocktail has become a fan favorite. Can you share its evolution, including the recent switch from Ritual Tequila Alternative to Agave de los Andes?
The False Fire was inspired by the classic tequila cocktail, La Paloma. I wanted to create a mocktail version that wasn’t just grapefruit, lime, agave, and soda water. I wanted it to have depth. The addition of fresh rosemary sprigs from our garden while shaking adds a lovely complexity, as grapefruit and rosemary are a match made in heaven, in my opinion.
A big part of my job is tasting new spirits, and now that includes non-alcoholic versions. When I was introduced to Agave de los Andes, I was blown away by its subtle sweetness and minerality. It reminded me of characteristics that a lot of wild agave mezcals have. It was a no-brainer putting it in the False Fire.
What makes a truly great non-alcoholic cocktail? Are there any techniques or unexpected ingredients that have helped you create complex, satisfying drinks?
A great non-alcoholic cocktail, just like a regular cocktail, needs to have balance, complexity, and depth. I can’t stress enough how much a saline solution will help increase the complexity. Just a few drops can allow flavors of fresh juice or herbs to really stand out. It’s a simple trick that makes a huge difference!
Napa’s hospitality scene has traditionally been centered around wine. Have you noticed a shift in demand for non-alcoholic options, and how have guests responded to your Zero Proof menu?
I wouldn’t say a shift, but a lot of people are more health-conscious now and still crave that social time with friends or family. The Zero Proof menu offers a similar, if not the same, experience of having a drink with friends. The response has been very positive. People appreciate having an option that still feels special and crafted.
What’s the biggest misconception about non-alcoholic cocktails, and how do you approach changing people’s minds?
That it’s just fancy juice or soda! From conception to execution, there’s a lot more thought, work, and love put into these drinks. You can now see that with the final products. People are often surprised at how layered and sophisticated a well-crafted non-alcoholic cocktail can be.
You’ve worked in traditional mixology as well. How has your approach changed since embracing the Zero Proof space, and what excites you most about it?
Mixology is my bread and butter. I’ve been involved in bartending, mixology, and distillation for over a decade now. I wouldn’t say my approach has changed, but it has created a new line of thinking for me when developing a cocktail.
With a traditional cocktail, you want the main spirit to be in the spotlight while adding new character and depth around it. With a non-alcoholic concoction, the angle of approach is different. The combination of ingredients creating unique flavors is the goal. Now, when I make a regular cocktail, I analyze it in both ways, hopefully creating something new and different each time.
Your menu evolves with the seasons. Can we expect any exciting new Zero Proof creations coming up?
Yes, but they’re still in the conceptual stage! Stay tuned.
Where do you draw inspiration for your non-alcoholic cocktail creations—whether from other bartenders, books, or personal experiences?
My inspiration comes from both my environment and books. I’m so lucky to be working outdoors and surrounded by our garden and orchard. I’m hoping to add a bounty of shrubs to my menu this spring and summer to make sodas and mocktails with. Most people are scared when they hear vinegar as a main ingredient, but I’m hoping I can change their minds!
For those looking to make great Zero Proof drinks at home, what’s one key tip or ingredient they should always have on hand?
Fresh juice, fresh herbs, and no fear of mistakes! At home, it’s really easy to start your mocktail journey with a simple herbal juice or lemonade. Make that basil lemonade or the cilantro-lime-pineapple-cayenne pepper juice. Oh, is it good! What happens if you add two ounces of a non-alcoholic spirit to it? What if you add X, Y, or Z? Have fun and don’t be afraid to experiment and fail. That’s how you find the magic.
Final Thoughts
Napa Yard is proving that the non-alcoholic movement isn’t just a passing trend. It’s a legitimate and exciting part of the future of hospitality. With a farm-to-glass approach and a passion for crafting thoughtful, delicious Zero Proof cocktails, their team is helping reshape what drinking in wine country looks like. Whether you’re a dedicated non-drinker, pacing yourself for a long weekend of tastings, or just curious about what’s possible without the booze, Napa Yard’s Zero Proof menu is worth exploring.
Next time you find yourself in Napa, stop by and experience it for yourself. And if you’re looking for more ways to dive into the world of non-alcoholic drinks, check out a Napa Zero Proof Tour. We’ll show you just how vibrant and delicious this scene has become!