Maximum Aesthetic Density, Zero Proof
What two Savannah artists pour once the work is done.
For Trish Andersen and Michael Porten, the work is about taking an idea and pushing it until it becomes true. Andersen pulls fiber from field, sheep, and factory floor into tufted pieces that examine what runs in our blood—the idea that where we come from shows up in what we make. Porten paints, prints, and sculpts, running an idea through every variation until it reaches what he calls maximum aesthetic density.
Both have been sober for years now, and neither misses the drinking. What they missed, for a while, was the ritual that came with it.
“Drinking used to be a huge part of our lives, but we’re both sober now, and we genuinely love living that way,” they said. “One thing we do miss, though, is the ritual of having a special drink to mark a moment or celebrate an occasion. That’s why it’s been so exciting to see so many incredible non-alcoholic options come onto the market.”
Between long hours in their studios, that ritual has found its way back in, without the alcohol. “It’s nice to be able to slow down at the end of the day, pour something that feels intentional, and have a moment to connect with each other,” they said. “It isn’t about the alcohol anymore—it’s about creating space to pause, celebrate, and be present.”
They’ve watched the category move fast in the years since they got sober. “Even in the seven or eight years since we got sober, we’ve seen a huge shift,” they said. “More and more people are choosing to drink less, whether that’s for their health, mental clarity, or simply because they want to feel better the next day. At the same time, the quality and variety of non-alcoholic options has exploded.”
What excites them isn’t just the volume of options—it’s the intent behind them. Brands treating NA drinks as something people actually want, not a substitute they’re settling for. “The conversation is shifting away from what you’re giving up and toward what you’re gaining,” they said, “and that’s been really exciting to watch.”
Out at a restaurant or bar, that shows up in what they order. “We’re always happy to see a thoughtful non-alcoholic menu. If a restaurant or bar has a well-crafted NA cocktail, we’ll almost always try it,” they said. “Otherwise, a really good sparkling water with citrus, an NA beer, or a botanical spritz is usually our go-to. We love drinks that still feel special and celebratory without needing alcohol to make the moment meaningful.”
At home, their shelf reflects the same taste. A bottle of Ghia for an aperitif that still feels like one. Kava Haven when they want something with a bit of ceremony to it. Kolonne Null NA Sparkling Rosé for the nights that call for something crisp, and Hapsy Salty Seagull NA Cocktail when they want a drink that tastes like it was made for the occasion, not around it.
It’s the same standard they hold their work to: nothing settled for, everything intentional.
