Thomson & Scott Ltd 2024: The Leading Premium Non-Alcoholic Wine Brand!

In the bustling realm of innovative entrepreneurship, few names resonate with the same vigor and impact as Amanda Thomson, the visionary CEO and Founder of Thomson & Scott. A trailblazer in her own right, Amanda has not only disrupted the beverage industry but has also ignited a global movement towards healthier, alcohol-free alternatives. As the driving force behind NOUGHTY, the world’s premier non-alcoholic wine portfolio, she embodies a fusion of culinary finesse, entrepreneurial acumen, and a steadfast commitment to wellness. Steeped in a childhood shaped by a plant-based, sugar-free regimen meticulously curated by her health-conscious mother, Amanda developed an innate curiosity about the contents of her sustenance. This early fascination with wholesome living laid the foundation for her journey towards revolutionizing the way we perceive and consume beverages. With every sip of NOUGHTY, she invites us to embrace a lifestyle that transcends convention and embraces the boundless possibilities of wellness and indulgence. In this exclusive Delivery Rank’s interview, we delve into Amanda's remarkable journey, exploring the inspirations, challenges, and triumphs that have shaped her path towards culinary innovation and entrepreneurial success. 

Can you tell us about your journey from being an Arts Broadcaster at the BBC to becoming the CEO and Founder of Thomson & Scott, and what inspired you to create NOUGHTY, the world’s first premium non-alcoholic wine portfolio?

I’d always been a big fan of Champagne and when I was presenting and reporting on the BBC I attended a lot of red carpet events.  So my diet throughout the week was often canapé and glasses of hastily drunk Champagne as I waited to grab my interviews and the rush back to edit the package for the news that evening.  

I realized that I was unaware what was going into my glass and the amount of sugar and chemicals along with the alcohol began to make me think about premium healthier choices - of which there are none when it came to non-alcoholic options.

I thought, “If I can’t find one, I’ll create one.”  And Noughty was born.

Being raised on a plant-based, no sugar diet by your health-conscious mother must have had a significant influence on your career path. How did your upbringing shape your approach to food and beverage, particularly in the creation of NOUGHTY?

My mother was ahead of her time.  She used to deliver muesli in a van around Hertfordshire in the 70s.  She understood the harm sugar, pesticides and toxins like alcohol did to the body long before it was fashionable.  Her attitude has always informed me, I think.  I’ve been vegetarian from birth so it’s only natural that everything I eat and drink should have an element of health and goodness to it.

What challenges did you face in establishing NOUGHTY as a premium non-alcoholic wine brand, and how did you overcome them?

No one had really looked at non-alcoholic wine as something that you could premiumize before.  Non-alcoholic options were cheap and poorly made.  No one was giving the category any love.  But we’ve seen a huge increase in consumer awareness of what food goes on their plate over the last few years - it was about time we started asking what drink was in our glass.  

We launched in 2019 just before the pandemic hit.  People were drinking too much during the lockdown and turned to us as a way to enjoy drinking wine in the garden or at home without the hangover.

We had to find winemakers who understood not only how to make good wine but how to then dealcoholized it and retain all the vinous qualities I’d expect from a top quality alcoholic wine.  So we ended up working with makers in Germany and South Africa who would work to my exacting standards.

Innovation is key in the beverage industry, especially in the rapidly growing market for non-alcoholic alternatives. How do you approach innovation within Thomson & Scott, and what role does consumer feedback play in the development of new products?

We nearly never advertise.  Both myself and my husband come from a media background - me as a journalist and him as a publicist in the film and TV industry.  So we understand how to construct a good news story.  We wanted to get the message onto the news pages that we had arrived and we were answering a question long asked - “what do I drink when I’m not drinking?”  And what can I choose that will keep me involved with the group I’m drinking with without awkward questions like “Why are you not drinking?”

Noughty became a success in the press and media because people put themselves in those shoes and thought more about catering for those of us who don’t want to drink or get drunk to avoid certain consumers being excluded from the fun.

Looking ahead, what are your visions and goals for Thomson & Scott, and how do you plan to continue driving innovation and sustainability within the company?

We want to look back and see that we changed the face of drinking wine.  I think that’s already starting because we’re getting onto the wine lists of Michelin starred restaurants, which has never happened before.  We’re steering the revolution in wine drinking and, as wine lovers ourselves, what could be a better goal than to give other wine lovers a delicious glass without the downsides of alcohol.

If you would like to find out more about Thomson & Scott Ltd, visit https://noughtyaf.com/