Fauxmosa

She launched FAUXMO in 2020 to fix that problem. The flagship product took nearly two years to develop, with Moore working to nail the dry, effervescent character of champagne without relying on alcohol. The solution came from California vineyards. Chardonnay, Sauvignon Blanc, and Grenache grapes provide the wine-like backbone, while a splash of apple cider vinegar adds the subtle bite that mimics champagne's edge.

The range keeps things interesting with botanical twists on the classic mimosa format. Orange with Turmeric delivers the familiar brunch experience with an earthy warmth. Pineapple with Lemon and Mint goes tropical and refreshing. Grapefruit with Raspberry and Holy Basil brings an unexpected herbal complexity. Cranberry with Hibiscus and Ginger offers something spiced and festive for cooler months.

Each flavour arrives in a ready-to-drink can, positioned firmly at the premium end of the market. The ingredients list reads clean: real fruit juice, California grapes, botanicals, no added sugar or artificial sweeteners.

Fauxmosa ships direct from their website across the US and sells through Amazon for broader reach. The brand has expanded into Canada and continues pushing into speciality retailers and premium grocers. A portion of sales supports water access and education charities through partnerships with organisations like Water.org.

It's a niche product with a clear audience: the brunch crowd who want to participate fully without the alcohol. The premium price point keeps it out of casual grocery reach, but the speciality retailer push suggests ambitions beyond direct-to-consumer.