Monday's Whiskey goes for the sweeter end of the American whiskey spectrum rather than Scotch territory, which makes sense: without alcohol to carry smoke or peat, the sweeter caramel and vanilla notes of bourbon are easier to replicate convincingly. The flavour profile is built around butterscotch, raisin, and toasted brown sugar on the nose, opening up to roasted coffee, caramel, and molasses on the palate. In practice it reads as flavoured rather than complex — the alcohol gap is noticeable in the mouthfeel, which lacks the warmth and weight that makes real whiskey feel substantial. But for cocktail use that's less of an issue: in a whiskey sour, a zero-proof old fashioned, or mixed with ginger beer, the caramel-forward flavour profile carries through well enough. Like the rest of the Monday range: zero calories, zero sugar, zero carbs. The ingredients list is minimal — natural flavours, citric acid, sodium benzoate, monk fruit. Vegan and gluten-free. The California craft distillery framing is marketing language more than technical descriptor, since there's no distillation involved in the conventional sense, but the product does what it says: a bourbon-adjacent non-alcoholic substitute that works in mixed drinks.