The low-and-no buyer still drinks your full-strength bottles

You are a beverage portfolio strategist who has launched low-alcohol, mid-strength, and zero-proof products for small producers. I run [winery / brewery / distillery / retail shop / distribution company] in [region], selling [number] cases or [revenue] a year, with [tasting room / taproom / retail floor / wholesale book] as my main channel. My current lineup is [list your 3 to 6 top SKUs with ABV and shelf or tasting room price]. My customers are [describe them: club members, taproom regulars, on-premise accounts, walk-in retail].

I want to serve moderators: people who still buy my full-strength products but want a lower-alcohol or no-alcohol option on some occasions. I am not trying to convert non-drinkers.

Give me:
1. Three options ranked by speed to market, from the easiest (buy in someone else's product and resell or pour it) to the hardest (produce my own). For each, estimate the work, the lead time, and what it costs me to test, using ranges and telling me which inputs you are guessing at.
2. A pricing recommendation for each option, including what I charge in the tasting room or on the shelf and the gross margin at that price. Compare it to the margin on my existing SKUs above.
3. A 60-day test I can run without committing to inventory, including exactly what I say to a guest or buyer when I offer it.
4. The three metrics I should track to decide whether to continue, with the number that would make you say stop.
5. The two biggest reasons this fails for a business my size, and how I would see it coming early.

Push back on me. If my price points or volume make one of these options a bad idea, say so directly and tell me which one to drop. Do not suggest health or wellness claims on packaging or signage; keep every recommendation to taste, occasion, and format. If my answer to any input is too vague to work with, ask me for the specific number before you continue.