Seedlip was developed to answer the question: "What to drink when you're not drinking?"
"The Art of Distillation"
In the 17th century, apothecaries used small copper distillers to make non-alcoholic herbal preparations. This alchemy was documented in "The Art of Distillation," an ancient book published in 1651.
Antique Knowledge Used Again
Ben Branson, a botany enthusiast and also the man behind the Seedlip, was inspired to create the non alcoholic spirit after he stumbled upon the 17th-century book in 2013. It took him two years to find the perfect recipe for his drink. The production process involves harvesting, cold macerating, distilling and filtering the ingredients through a secret procedure to bring out a balanced taste.
By the end of 2015, the first batch of Seedlip were bottled by hand. The first bottles were sold out quickly as Seedlip became recognized globally. The non alcoholic spirit is currently being sold in more than 50 Michelin-starred restaurants worldwide. In addition to that, it has become a standard drink in high-end bars and five-star hotels (such as The Ritz). Usually, this spirit is used as an alternative to gin in G&T. However, it can also be used as a base for numerous other cocktails.