RIENNE is a zero-proof lifestyle brand redefining how we gather, celebrate, and pour. Founded to honor the ritual, without the alcohol.

RIENNE lives across three contexts: the bottle in your home, the cellar online, and the room where a meal happens. The same point of view runs through all of them.

What we choose to drink reflects how we choose to live. Wellness and sophistication are not opposites — they coexist through curation, execution, and a shared commitment to excellence. We do not seek to replace alcohol. We seek to expand the language of hospitality.

Every selection passes through the same set of questions. They aren't a checklist. They are a discipline.

• Craft, not category. We choose bottles by how they were made — distilled, fermented, aged, infused, pressed — not by where they sit on a shelf. Method first.
• Made to stand on its own. The pour has to work without an alcoholic reference. A wine that only makes sense as "the dealcoholized version of…" doesn't make it. The expression has to express something — structure, line, texture, finish — that belongs to it alone.
• The maker's hand. We work with producers whose work we can defend, by name, in a sentence. Eleven Madison. Saicho. Hitachino. Amethyst. St. Buena Vida. Rasāsvāda. Hallstein. Each one chosen for who's behind the bottle and what they're trying to build.
• Composed for the table. The cellar is organized the way a wine list is — by what the bottle is for, not what it isn't. Sparkling. White. Rosé. Whiskey. Vermouth. Aperitif. Restorative. The naming follows the use.
• Native to the room. A RIENNE bottle should belong at a beautifully considered table — not adjacent to it, not in apology for it. The pour, the glass, the ritual — all in the same key as the room it enters.

We don't curate around restriction. We don't curate around trend. We don't carry beverages positioned around functional claims — adaptogens, nootropics, mood enhancers. The cellar is about flavor and craft, not function.

There are good brands in that space. They aren't this one.

The discipline has a name.

Liquid Gastronomy is the practice of treating the pour the way the kitchen treats the plate. With seasonality. With provenance. With pairing in mind. With the same patience for development, the same eye for composition, the same respect for the room.

A pour is not a product. It is a course. A cellar, done well, is a kitchen.

The setting changes. The discipline doesn't.

In the cellar online, the standard shows up as the bottles we carry — and the ones we passed on. In the atelier in Coral Gables, it shows up as the tastings, the seasonal edits, the conversations with operators and guests about what a beautifully composed zero-proof program looks like. In the trade work, it shows up as the programs we build for restaurants, hotels, and cultural destinations — designed to feel native to the room, not added to the menu.

One standard. Three rooms.

Karen Ornstein — Co-Founder & CEO

Karen leads RIENNE'S brand and vision, from the curatorial direction of the Atelier to the partnerships, press, and culture that surround it. With over two decades in business leadership and a long career studying how taste, design, and intention shape modern brands, Karen sets the brand's direction and the way it shows up in the room.



Mark Ornstein — Co-Founder & CFO

Mark leads the financial architecture and operational rigor of RIENNE. With more than two decades in corporate finance and the financial side of sales, he builds the foundation that allows the brand to grow with discipline — from supplier relationships to long-term planning to the systems that make a small house run with the precision of a much larger one.