I would be happy to see dealcoholization tech become perfected soon, since it is now undeniable that ethanol is a carcinogen, but I love wine, gin, whisky, rum, stouts, amari, and so many other varied subcategories of alcoholic beverages.
There realistically are no (conventionally) non-alcoholic beverages that taste like, say, a sangiovese wine, a saison ale, a peat bomb whisky like Laphroaig, or Campari, so the only way to experience and enjoy these flavors is through ingesting a poison alongside the flavors. And to date most dealcoholization technology has removed too much flavor, aroma or texture from various alcoholic beverages.
But with vacuum distillation in particular it seems like maybe we are getting closer to being able to drink as much wine, ale, spirits, liqueurs, sakes, meads, etc., as we like without it possibly giving us esophageal cancer or other grave physical illnesses (never mind dependency-type illness for those are unable to drink in moderation). I'd much rather have this an affordable norm than a faster way to get buzzed.
