Over 300 years ago, it was common for physicians to distill herbal remedies using copper stills, harnessing the power of nature & alchemy to solve medical maladies. In 1651, one such physician, John French, published The Art of Distillation, documenting these non-alcoholic recipes. At that same time, a family in Lincolnshire had started farming, hand-sowing seeds using baskets called ‘seedlips’.
Centuries later, Ben Branson stumbled upon John French’s recipes. Ever the tinkerer, he was inspired to purchase a small copper still and experiment with distilling herbs grown in his garden at home.
After a few months’ time, while dining at an upscale London restaurant, Ben ordered a non-alcoholic cocktail. To his dismay, he was served a pink, sugary drink that neither paired with the meal, nor the atmosphere.
And so began two meticulous years of perfecting the world’s first distilled non-alcoholic spirit–combining Ben’s farming heritage, love of nature & design, and fulfilling the need for a sophisticated non-alcoholic option.
Do you know someone who loves citrus-flavoured drinks? This zesty, citrus blend is made using three types of Mediterranean orange, ginger, lemongrass & lemon peel. A cool prickle of Japanese sancho peppercorn gives this non-alcoholic spirit a bright, dry finish. Simply serve 50ml over ice, top with a premium tonic & garnish with a twist of orange peel