ARKAY DRINKS FEEL AND TASTE EXACTLY LIKE LIQUOR
IT HAS THE SAME BURN AND KICK IN MOUTH LIKE LIQUOR.
100 % ALCOHOL FREE
Since its creation ArKay the world’s first non-alcoholic liquors collection has been rapidly gaining popularity and is pleased to launch this truly unique and innovative drink to consumers world-wide looking for an alcohol-free beverage alternative. ArKay non-alcoholic liquors are for EVERYONE and can be enjoyed ANYTIME, ANYWHERE since it can be consumed all night long without any intoxicating effects – it contains zero percent alcohol, calories, carbs or sugars! Individuals with medical conditions or religious beliefs that prohibit the consumption of alcohol can enjoy the crisp, refreshing taste of ArKay non-alcoholic liquors! Straight-up, “on-the-rocks” or with your favorite mixer, anyway is a good way to ARKAY!
Check out our MOCKTAILS section for creative and classic recipes featuring ARKAY for a non-alcoholic alternative. With the tremendous response from customers and distributors around the world, we are opening ArKay, Alcohol Free Liquor Store near you soon.
ZERO CARBS- ZERO ALCOHOL- ZERO FAT -ZERO CALORIES- ZERO GLUTEN-ZERO SUGAR- ZERO SWEETENER
100 % FRIENDLY VEGGIE – 100 % GUILT FREE- 100 % ALCOHOL FREE- 100 % SUGAR FREE- 100 % GLUTEN FREE- 100 % FAT FREE
At cocktail parties, designated drivers, teetotalers and pregnant women often are limited to drinking soda, water or juice – options that can become incredibly monotonous. A new beverage in the market is about to shake things up and open a world of possibilities, giving everyone a chance to enjoy all the flavor of whisky with none of the alcohol, calories, sugar or sodium.
ArKay is the world’s first alcohol free liquor, which means it tastes like liquor, looks like liquor, smells like liquor, but has never been fermented or aged in a wooden cask and contains no alcohol. This version of the popular spirit is ideal for anybody who – for personal, philosophical or religious reasons – cannot drink alcohol or simply doesn’t want to indulge. IMBIBING RESPONSIBLY The liquor-flavored drink was developed by Reynald Vito Grattagliano a US Citizen and self-made scientist after five years of intense research. Currently, it is the only drink of its kind in the world. Owner and President his wife Sylvie Grattagliano wanted to market a different drink for people who like spirits but cannot drink alcohol, whatever their reason might be. INTERNATIONAL GROWTH The product was introduced to the public in 2011 and has experienced exponential demand. 1 Million People drink Arkay “Our drink is exported all around the world because we are creating something that nobody has ever done before, in fact we have given people an alcohol alternative that did not exist before.” EXPONENTIAL GROWTH Although the company has only 12 employees in its headquarters in Florida. It occupies a 5,000-square-foot office space in anticipation of its imminent growth. ArKay is setting up a network of Alcohol Free Liquor Stores ‘franchisees covering the entire United States, from Hawaii to Maine, and also the rest of the world.
About the Alcohol Free Liquor Store Established with the sole purpose of improving people’s lives through alcohol free beverages providing taste-rocking drinks, world-changing non-alcoholic liquors and drinks crafted in over 1000 crispy flavored potions and still counting. The Alcohol Free Liquor Store ™ is the pioneer of non-alcoholic liquors, beers and wine environment, and is rapidly gaining popularity worldwide with this truly unique and innovative concept. The Alcohol-free Liquor Store ™ >will offer a selection of more than 1000 Alcohol-Free liquors, cocktails, beers and wines from all over the word. For consumers worldwide looking for an alcohol-free beverage alternative The Alcohol free Liquor Store ™ will be the place to go for non-alcoholic drink shopping. Unlike regular liquors stores The Alcohol Free Liquor Store ™ isn’t constrained by strict liquor market regulations, therefore allowing stores owners to open virtually anywhere. No Liquor License Required.
About The Alcohol Substitute Self-made Scientist Reynald Vito Grattagliano has invented a non-drug molecule that mimics the effects of alcohol: without the hangover and the ill effects. Earlier last year, he revealed that he has discovered a new generation of molecule called W.A.R.M extracted from Capsaicin commonly known as Chili Pepper that mimic the sensation of the kick and burn effect of the alcohol without the regrettable side effects. The first of Reynald’s wonder drink is the “W.AR.M MOLECULE ALCOHOL SUBSTITUTE” a non-toxic, non- drug, safe and non- inebriant drink that induces the same but carries no risk of hangover, aggression, loss of control or any of the general mess that comes from hammering your liver with a toxic compound. It targets the parts of the brain that give the good effects of alcohol but not those that give the bad effects, this ALCOHOL SUBSTITUTE will be marketed soon as a companion to regular drinks and soft drink, and be relatively cheap to buy once produced industrially. There are NO CONCERN about the safety of the W.A.R.M molecule because it is extracted naturally from the capsaicin and it does not contain any benzodiazepine derivative or any drug of any kind, therefore the W.A.R.M molecule drink produced by The Alcohol Substitute is a non-drug alternative drink and it is not addictive.When the Alcohol Substitute drink is mixed with your drink, it is impossible to become drunk in any way of form. http://alcoholsubstitute.com/rd-application-on-beverages/ The term Alcoholism is a disease killing 2.5 million people in the US each year, but you are not alone anymore AlcoholSubstitute.com is here to help thought research and development of a safe alternative. AlcoholSubstitute.com has discovered a new generation of non-drug Alcohol Substitute that avoids drunkenness and hangovers, the main ingredient being a molecules extracted from Chili Pepper also known as Capsaicin. We’re often asked whether there’s a cure for alcoholism Often this is by a concerned partner or friend, and sometimes it’s by someone who suffers from the disease. Like many diseases, however, the answer lies between yes and no. The problem with alcohol is that the brain doesn’t simply forget. All those days consuming alcohol mean that the brain has become used to copious amounts of alcohol in the body. This results in tolerance and so on. For more information, visit: http://alcoholsubstitute.com/the-truth-about-alcohol/
The big question has always been this: If the brain can be rewired to crave alcohol, can it be re-rewired to not crave it again? Almost like an undo button on a word processor. Trouble is, the brain isn’t like a word processor. Patches cannot be installed through a convenient medium (although how cool would it be to be able to upload vital information directly to the brain?), and we cannot reboot. Instead, behaviors have to be learned. For more information, visit: http://alcoholsubstitute.com/why-alcohol-substitute/ So let’s talk some food science! That painful burning associated with the consumption of a chili pepper comes from compounds known as capsaicinoids, the most well-known of which is capsaicin. (FUN FACT: Capsaicinoids are derived from the compound vanillin, which gives vanilla its delicious taste and smell.) Surprisingly, their “hotness” or “spiciness” is not a taste but rather a sensation. There are no taste buds associated with capsaicinoids. When they reach the tongue, capsaicinoids interact with a special type of protein located on the surface of nerve cells. This protein, called TRPV1, acts a sensor for the cell giving it information about the outside world. Normally, TRPV1 gets turned on by physical heat, like a fire, above 109?F (43?C). This signal will turn the nerve cell on to allow it to trigger other nerve cells that will carry the message to the brain that it has to respond to this dangerous temperature (think of it as your neurons playing telephone). When capsaicinoids interact with TRPV1 they also turn the protein on and cause the same signal to be transmitted to the brain into thinking it is being burned even though there is no real heat present. Note: TRPV1 is actually present on nerve cells in many locations on the body so this burning sensation can be experienced elsewhere, which is why you should always wash your hands after dealing with chili peppers, especially before touching your eyes! Now that we know why peppers are hot, you might be asking yourself, “Why exactly would anyone seek out this burning sensation?” The answer to this question can be found in the way our brains are wired. Capsaicinoids trick the brain into thinking it is being burned, which is a painful experience, through the transmission of neurotransmitters. Remember, earlier when I said your neurons play telephone. Well, when your body senses pain somewhere like the tongue that message has to make it to the brain. The message is sent from the location it is initially generated to the brain through a network of neurons by talking to each other via neurotransmitters, which are essentially chemical messages. One such message produced by capsaicinoids is substance P, which transmits pain signals. The brain responds by releasing another type of neurotransmitter known as endorphins. Endorphins are the body’s natural way of relieving pain by blocking the nerve’s ability to transmit pain signals. Additionally, the neurotransmitter dopamine, responsible for a sense of reward and pleasure, is also released. In essence, for some people eating large amounts of spicy food triggers a sense of euphoria similar to a “runner’s high”. Today AlcoholSubstitute.com is developing a method using the capsaicin molecule to fool the brain in order to make believe that this is alcohol instead, and the main ingredient is a molecules extracted from Chili Pepper also known as Capsaicin. For more information, visit: http://alcoholsubstitute.com/rd-application-on-beverages/
If The Alcohol Substitute can produce industrially an alcohol substitute which is not a drug, which is transparent and odorless like water and that can be mixed to any soft drinks or any non-alcoholic drink recipes, we will solve a worldwide social problem and become the global leader once the product hit the market with direct economic benefits for the company. To achieve our goal we need to purchase sophisticated laboratory equipment to extract the capsaicin molecule in order to create a new one that will have the same effect on the brain than alcohol, but without the addiction, the hangover and the ill effects. If you read more about capsaicin beside the burning effect it also gives a light euphoric effect that does not impair your senses but really makes you feel better and happier.