• Precision is key in finding the right balance between sweetness and acidity while preserving the aroma and intensity of the featured ingredient.
    – Richard Blais
  • The flavor profiles and low sugar content makes DRY truly stand out. I really like the Rhubarb for its tangy, slightly bitter flavor or Blood Orange DRY mixed into a Vesper cocktail.
    – Thierry Rautureau
  • Jason Wilson, chef/co-owner of Crush, was so smitten that he introduced the soda at the prestigious Food & Wine Classic in Aspen, Colo., sharing samples with his fellow chefs during impromptu poker games.
    – Seattle Magazine
  • Forget pomegranate-tinis. The latest cult cocktail comes courtesy of Sharelle Klaus, a mother of four who couldn’t find an alternative to wine during her pregnancies.
    – W Magazine
  • Klaus spent much of 2005 mixing thousands of samples in her Tacoma kitchen before settling on four lightly sweetened flavors — lavender, lemongrass, rhubarb and kumquat.
    – Seattle Times
  • From her loft office near the tasting room, Klaus overhears customers’ comments, which help her think up new flavors.
    – Seattle Magazine
  • Our team tasted, tasted and tasted again to guarantee each flavor is perfect.
    – Richard Blais
  • …DRY Soda attracted a lot of attention from folks looking for a refreshing alternative from all the beer, wine and moonshine.
    – Seattle Magazine
  • Seattle-based DRY Soda has a juniper berry flavor rendition with a delicate juniper flavor that's great with floral gins…
    – LA Weekly
  • With unusual flavors like juniper berry and lavender, this not-too-sweet, four-ingredient sparkling drink was made with grown-ups in mind.
    – Health Magazine
  • Flavors like rhubarb and juniper berry make excellent cocktail mixers.
    – Food & Wine Magazine
  • Swap soda for wine? These nonalcoholic, natural 'culinary sodas' with only four ingredients each are tasty alternatives whose different aromas, flavors and acidity marry well with different foods.
    – Sunset Magazine
  • They tried syrups made with dried elderberries, crushed black pepper, vadouvan curry and two kinds of vanilla, and narrowed the selection down to six.
    – Seattle Times
  • Unexpectedly addictive, this light, floral drink is made for adventurous palates. A sophisticated, nonalcoholic option to have on hand at your next party.
    – Real Simple Magazine



I’ve always had a passion for the culinary world and enjoy making the most out of each part of a meal – the beverage included. So when I had four children, I wasn’t going to let a lack of wine or cocktails stop me from creating a great pairing. Working with some of the Pacific Northwest’s leading chefs, I discovered how to use unique flavor notes to create sparkling beverages that are simple and unexpectedly palate pleasing. In 2005, I launched DRY Sparkling… and the rest is history. I’m thrilled to have turned a personal passion into a product that so many other food lovers are now able to enjoy. Cheers!




  • 05.21.15 Cocktail of the Month: DRY L&L Martini
  • DRY pairs with food,
    spirits and adventure.

  • 09.01.15 10 Things You Should Know About DRY
  • DRY
    tickles palates.

  • DRY likes food.
    Like really…
    REALLY likes food.

  • 01.22.17 Celebrate National Rhubarb Day!
  • Celebrate a
    more flavorful life.

  • 05.30.15 Who’s That Lady? DRY CEO and Founder, Sharelle Klaus

DRY gives back to more than just tastebuds.


    DRY supports hundreds of charities, especially those focused in food and beverage, through donations and volunteer time.

    Here are some of our friends who are making great things happen.

  • Seattle’s Pike Place Market is one of the oldest and continually operating public markets in the US. Established in 1982, the non-profit Pike Place Market Foundation is the heart of the Market. It is committed to helping the low-income residents who work, learn and live in and around the Market and ensuring the Market remains a thriving, caring community.

    Learn more about the Pike Place Market Foundation:
    Visit their website

  • Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day. The No Kid Hungry campaign connects kids in need with nutritious food and teaches their families how to cook healthy, affordable meals. The campaign also engages the public to make ending child hunger a national priority. 

    Learn more about Share Our Strength and the
    No Kid Hungry campaign:
    Visit their website

  • FareStart is a culinary job training and placement program for homeless and disadvantaged individuals. Since 1992, FareStart has partnered with local chefs and businesses to provide opportunities for nearly 7,000 people to transform their lives, while also serving over 6 million meals to disadvantaged people in our community. By dining at the FareStart Restaurant, you support the FareStart job training and placement program.

    Learn more about FareStart:
    Visit their website