LAURA FALQUE & MARION LEBEAU, FOUNDERS OF OSCO
Laura Falque & Marion Lebeau
"Beyond its strong connection to the terroir, OSCO also offers a true cocktail service ritual."
10 April 2024
OSCO’s ambition is to provide non-alcoholic aperitifs with rich, intense, and intricate flavours, catering to those who want to indulge without drinking alcohol.
How did the idea of OSCO come about?
OSCO was born from the desire to share an aperitif experience with a non-alcoholic beverage that is flavorful and healthy. Many of us wish to slow down from time to time, and we are convinced that the alcohol content does not determine the quality of a product. Our unique recipes, inspired by the Mediterranean, have been awarded numerous times for their intensity and complexity. Beyond its strong connection to the terroir, OSCO also offers a genuine cocktail service ritual.
What makes OSCO an Avant-Gardist?
To create OSCO, there is no question of de-alcoholization or artificial methods. We maintain the traditional structure of an aperitif, which is a blend of wine and herbs with a bitter finish. However, we replace the wine with verjus, which is produced from grapes harvested before maturity, making them too low in sugar to ferment. Verjus provides a beautiful acidity that gives a true mouthfeel. This product was already used in gastronomy in the Middle Ages, and we are keen to promote it. It easily replaces lemon, which is often imported, while there are vineyards all over France, and our wine industry suffers from a lack of outlets. Also, thanks to verjus being a natural preservative, we do not need to use additives. Our aperitifs are also organic certified, which is important to us in this effort to consume healthier.
"Each of our aperitifs has a strong identity that embodies the OSCO signature: a bold onset, genuine aromatic complexity, and a delightful lingering finish."
What were you doing before? What led you to delve in the spirits industry?
We are two partners: we previously worked in the wine and spirits industry and in cosmetics, for very prestigious brands. The spirits industry captivated us for its quality products, its convivial moments, and the exploration of various terroirs.
Tell us about your first memory of tasting spirits.
For Marion, her memories trace back to childhood and family aperitifs. Between anisette and gentian, they evoke intense, herbaceous olfactory memories, as well as joyful moments of sharing that recall her first forays into spirits. For me, it's not the first one that stands out the most. The memory that had the greatest impact is from a tasting in Scotland accompanied by the master blender of a renowned whisky house. He presented us with some beautiful whiskies from his personal reserve, and before offering them to us, he diluted them. Not just with a few drops, but by pouring a good amount of water into his whisky! Since that day, I've had a hard time tasting a spirit without a glass of water to better appreciate all the flavours.
What is your favourite cocktail, and place to enjoy it?
For Marion, it's an Americano on an Italian square. For me, it's the OSCO Tonic, whether at home or in the most beautiful palaces.
What is the most heartwarming feedback you have received from a consumer regarding OSCO?
"This is going to change my life!"
