The herb/berry components of gin are probably both easier to replicate in NA and more recognizable on the palette.

I believe whiskey flavors are generated by the grain component in the mashbill (corn/wheat/rye) pre-distillation and the aging process after. Guessing it's much, much harder.

If you're a fan of sour beers, I've seen one (Barrell brothers I think) where they remove the alcohol from a traditionally produced beer using a vacuum. Apparently the alcohol is then repurposed into canned cocktails. It's pretty cool and surprisingly delicious.