Sommellerie, mixology, terroir and raw product.
Start from the product. Understand what it can tell. Find the truest way to let it be discovered.
My name is Lukas Guyot. Wine was my first training ground — rigour, patience, respect for the product and the terroir. Mixology came next, with a master’s degree in molecular mixology in New York, as a freer way to explore raw material.
It’s the meeting of these two worlds that gives UnJourDitVin its identity. I prefer to start from a simple ingredient — a fruit, a plant, a root — and understand how to draw the best from it, rather than stacking ingredients into a recipe.
One conviction runs through all my work: a drink should have an intention, tell something, put the product forward. The goal isn’t to drink more — it’s to drink true.
Alcohol-free isn’t a scaled-down version of an alcoholic drink. Fermentation, koso, oil, smoking, infusion, maceration: it’s a language of its own, with its own depth — drinks in their own right, not alcohol-free cocktails.
Explore the alcohol-free world{/* TODO CONTENU : profil aromatique — valeurs d’une création réelle (Lukas) */}
Foire aux Vins de Colmar · Château du Hohlandsbourg
Starting from eaux-de-vie, liqueurs and Crémants to build creations able to tell the product differently — presented at events such as the Colmar Wine Fair and the Château du Hohlandsbourg.
See the collaborationSentez, Goûtez, Créez.
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