From cloud-like cheese tea in New York to experimental spirits in Copenhagen and coffee wine in Cape Town, the world of beverages is in the midst of a revolution. Creative makers are reimagining what we drink, how we experience it, and what it means — blending science, tradition, and storytelling in every pour.
These drink-forward destinations are perfect for flavour-curious teams, offsite planners, or food-focused travellers who want to explore innovation, connection, and culture one sip at a time.
Natural Wine, Manchester Style
Where: Manchester, UK
Why go: For a relaxed, rebellious take on wine culture.
Forget stuffy tastings — Manchester’s wine scene is young, fun, and full of flavour. At bars like Ad Hoc, Kerb, and Flawd, natural wines flow freely, served by sommeliers under 30 who’d rather talk fermentation than formalities.
Join a private tour and pair indie wines with snacks, stories, and the occasional punk playlist. These wines are often unfiltered and bursting with native yeast character — wines that evolve in the glass as much as in the conversation around them.
The Norwegian Cider Route: Fjords in a Glass
Where: Norway
Why go: Because texture innovation is the next frontier.
Norway’s cider scene is a quietly buzzing frontier of innovation. Along the Norwegian Cider Route, you’ll find orchards that stretch to the fjords and producers like Alde Sider and Spildegarden, who transform apples into crisp, nuanced ciders.
In Hardanger, cider tasting becomes a sensory retreat. Try fresh-pressed varietals, explore orchard tours, or hop on a summer cider cruise that connects villages by boat. With options for guided tastings, local food pairings, and scenic stays, it’s a refreshing detour into terroir and craftsmanship.
Poppi & the Rise of Functional Fizz
Where: Global (and growing fast)
Why go: Because even soda is getting smarter.
With PepsiCo’s recent $2B acquisition of Poppi, functional soda has officially gone mainstream. These probiotic-infused drinks — lightly fizzy, stevia-sweetened, and often TikTok-famous — promise gut health with flavours like strawberry lemon and raspberry rose.
What began as a health-forward niche has exploded into a category of its own, echoing wider consumer desires for beverages that do something. Whether they truly move the needle on wellness is still debated, but for culture-savvy travellers and brand-watchers, Poppi marks a turning point in the evolution of soft drinks.
Kombucha Cocktails in Tokyo’s Microbars
Where: Tokyo, Japan
Why go: For low-alc, fermented flair in futuristic speakeasies.
Tokyo’s ever-inventive bar scene is now fermenting its way into the kombucha trend — but with a precision twist. In cozy standing bars like Bee8 and Toranomon Yokocho, bartenders blend artisanal kombucha with sake, gin, or yuzu liqueur to create cocktails that are both gut-friendly and gastronomically complex.
The drinks are often hyper-local, featuring homemade kombucha using shiso, plum, or even kelp. These venues are a must-visit for teams into biohacking, Japanese minimalism, or inventive mixology.
Coffee Wine in Cape Town
Where: Cape Town, South Africa
Why go: For a bold blend of café culture and vineyard creativity.
Cape Town’s fertile terroir and booming coffee culture converge in the form of coffee-infused wines — a hybrid trend emerging from trailblazing local producers. Think robust reds aged with roasted beans or cold brew–infused dessert wines served chilled.
Wineries like Lomond and innovators in the Cape Winelands are turning heads with pairings and processes that draw from both sommelier science and barista finesse. Ideal for food innovators and brand thinkers seeking the next big crossover.
Empirical Spirits: The Science of Taste
Where: Copenhagen, Denmark
Why go: To experience distilling as an art form.
Born from the experimental kitchens of Noma, Empirical is pushing boundaries in flavour, fermentation, and storytelling. Using a custom-built distillery, they craft spirits and ready-to-drink cans from unlikely ingredients like plum pits, pine cones, and koji — the fermented base used in miso and sake.
From bottles like Ayuuk (inspired by Mexican mountain peppers) to fizzy cans combining sour cherry, oolong tea, and walnut wood, every sip is a story. For creative teams or innovation-hungry travellers, a visit to their Copenhagen HQ offers a rare look at flavour invention in action.
Cheese Tea: NYC’s Creamiest Obsession
Where: New York City, USA
Why go: For a fun, foamy, textural take on iced tea.
Inspired by Taiwan’s street tea culture, cheese tea has quietly become a New York sensation. These layered drinks top fruity iced teas with salted, whipped cream cheese — a combo that’s part dessert, part drink, and fully addictive.
Spots like Heytea, Little Uluh, and Partea have developed cult followings, serving up wild combinations like tiramisu oolong, rose oolong with foam, or matcha-strawberry with mango “eggs.” It’s all about texture and surprise — ideal for teams into food tech, global trends, or just a bit of joy in a cup.
Herbal Aperitivo Culture in Barcelona
Where: Barcelona, Spain
Why go: To sip modern vermouths and botanical aperitifs in sun-soaked, street-side style.
Barcelona is reinventing its classic vermut culture with a wave of new-wave aperitivo bars that blend tradition with modern mixology. Local producers like Morro Fi, Casa Mariol, and Dos Déus are leading a revival of herbal, small-batch vermouths — many infused with wild Mediterranean botanicals like thyme, fennel, and orange peel.
Aperitivo hour here is more than a drink — it’s a ritual of connection, flavour, and storytelling. Expect minimal-intervention blends on tap, creative spritzes, and salty bites like anchovies or olives to match. For creative teams or culture seekers, this low-alcohol trend offers a stylish, sun-drenched entry into Spain’s evolving drink identity.
Why It Matters
Drink innovation is about more than novelty — it’s a lens through which we can explore culture, sustainability, creativity, and connection. Whether you’re planning your next team retreat or just thirsty for something new, these destinations prove that the future of travel is fluid — and it’s tasting better than ever.
Are you ready to take your business beyond traditional consulting and into the real world of food innovation? Get in touch and start your journey today.
About A2D World
Through three decades, A2D World has been at the forefront of creating unparalleled travel experiences for both private and corporate clients. Our mission is to provide easy and reliable access to unique and meaningful experiences, connecting clients to some of the most inspiring people and places globally. With a passionate, multi-talented, and multilingual team, we bring decades of expertise in travel, hospitality, innovation, and service.
At A2D World, we believe that experiencing innovation firsthand is far more valuable than relying on traditional consulting firms. Our Food Innovation Travel concept is designed to provide you with tangible insights, direct connections, and actionable strategies—without the hefty consultant fees.
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