By Sara Capozzi

As we begin 2025, we queried a range of industry professionals across the Nutmeg State to see what they’re anticipating in beverage trends for the new year. In cocktails, guests continue to request the classics with an emphasis on fresh ingredients, along with some new, unique flavor profiles. Health-conscious consumers continue to seek out low-ABV and nonalcoholic options in cocktails and beer, while THC-based seltzers will become a growing category. In wines, we will see an increase in interest in small-scale producers, with white and sparkling wines gaining popularity. The craft beer landscape will see guest experiences and local connections become paramount. Here are some of their predictions.

“As a sommelier who has embraced a more balanced relationship with alcohol, I’m personally leaning into more low- and no-alcohol options. And I see it with my clients en masse. While still enjoying high-quality wines, it is about having a great glass, not a great bottle (in one sitting). There is an increasing interest in better-for-you libations as well, and so in the ready-to-drink category, all-natural, quality ingredients are in demand. Gone are the days of artificial everything.”
– Jillian Fontana, Certified Sommelier of the Court of Master Sommeliers and Owner, Jillian Fontana Sommelier

“In the local craft beer industry, I anticipate the growing consumer desire for experiences will continue to shape how people engage with craft beer. It’s no longer just about what’s in the glass—it’s about the stories behind the beer, the inviting atmosphere of brewery taprooms and the unique touches that make every craft beer-tasting event special. Consumers are actively seeking out these experiences to connect with the people and culture behind craft beer. Craft beer has always been about community, and events like beer trails, collaborative tastings and brewery-hosted gatherings offer opportunities to connect with fellow craft beer enthusiasts, brewers and the dedicated teams who bring the beer to life. Creating memorable experiences and fostering connections will be essential for standing out in a competitive market and building long-term customer loyalty.”
– Kevin Mardorf, Founder, CTBeer.com, BeerFests.com and BeerTrail.com

“The craft beer industry continues to see declines in volume sales and I believe this trend will continue through 2025 as LDAs either age out, opt out, or simply select an alternative. Large regionals will likely be hit the hardest with the shrinking demand for craft, however, several smaller new entrants to the market will also likely make their exit. Distribution margins, share of mind and shelf space are all shrinking as the wholesale and retail tiers seek to optimize their portfolios. Craft suppliers will likely continue to drill down and focus more heavily on their core portfolios. The upside here is regular quality offerings should fill out shelf space, and package formats traditionally associated with value will likely become more prevalent in craft beer.”
– Aaren Simoncini, Owner, Beer’d Brewing and Vice President, CT Brewer’s Guild

“We’re still going to be serving up low- and no-ABV cocktails, as the younger generations are consuming 50% less alcohol than previous generations. Most local craft have already started doing seltzers. New East Coast wines with new climates out of Vermont, Virginia. Look for local breweries to begin distilling as well in efforts to be made sustainable. Higher prices on imports are expected. Cocktails will still be elegant revisions of pre-Prohibition done with quality fresh ingredients. Only they will most likely be found in the rebirth of small cocktail lounges and fine dining.”
– Anthony DeSerio, Dr. Booze CT

“In 2025, low-ABV and no-ABV cocktails will most likely continue to grow in popularity, with options becoming a staple on most beverage menus. Agave spirits will most likely thrive as well. I think we’ll see bartenders expand beyond tequila and mezcal into other similar spirits like sotol and raicilla. They are like the funkier cousins of the better known agave spirits. Savory cocktails will grow in combination with these spirits as well, with more bar professionals looking to ingredients like MSG, miso and assorted brines to elevate their menu offerings.”
– Shane McGowan, Co-owner, Wildcat and Connecticut Restaurant Association’s CRAzies Awards Finalist for Bartender of the Year

“I see people reaching out of their comfort zones more and continuing to show increased interest in savory cocktails … showcasing fresh produce in its peak season and utilizing savory flavor profiles that up until now have more so been found in food than in drink. Think heirloom tomatoes and black pepper in summer, sweet potatoes and cloves in fall, etc. The typical cocktail enjoyer has been seeming much more willing to veer from their typical comfort zone and try flavor combinations.”
– Olivia Olsen, ATC South St. and Connecticut Restaurant Association’s CRAzies Awards Finalist for Bartender of the Year

“I think we will continue to pursue a healthier and more inclusive bar experience. As low-ABV and zero-proof cocktails have been advancing, I think so have our techniques. I love the inclusivity of having cocktails that will bring forth the same flavor and expression in an alcoholic and nonalcoholic format. This bridges the gap on consumers who want to enjoy the same things as their peers but on their own terms: The overall goal is to provide a safe and sensory experience for all. I also hope to continue to see the spread of natural wines and small-scale wineries. All in all, supporting local and/or small businesses so we can all grow together.”
– Stephanie Cohen, The Real McCoy Rum and The Port of Call

“Ultra-premium red wines will continue to be on the decline due to the increased price and increase in ‘cult’ producers. This will not slow in 2025. In its place, still white and sparkling wines will see an awakening in the new year. Consumers are getting adventurous in finding new wines made from lesser-known grape varieties. This bodes well for both the wines of Portugal and Italy. A new category emerges in Connecticut: Larger distributors are getting behind the allowance of THC seltzers in the retail market. A provisional license is required to sell this category, but expect to see THC seltzers in your local retail wine shop.”
– Ryan Robinson, DipWSET, Director of Education, Brescome Barton and Worldwide Wines

“Connecticut’s wine scene is evolving beautifully, with a focus on authenticity, sustainability and discovery. In 2025, I see natural wines, sparkling options and bold varietals like Grenache taking center stage. My advice? Trust your palate, explore lesser-known regions and support local vineyards—because the best wine isn’t always the most expensive; it’s the one that brings you joy.”
– Angel Ramon Crespo, Certified Sommelier, ArcSommelier.com

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