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Interview: Ben Branson - Seedlip


My name is Ben Branson, I’m the founder of Seedlip, the world’s first distilled non-alcoholic spirit.


Q: What do you love most about your job?

From hand making Seedlip in my kitchen two years ago as a one-man company with absolutely no idea what would happen to now selling Seedlip in 15 of the most dynamic food & drink cities in the world, being served in over 100 Michelin Starred restaurants and the three best cocktail bars in the world. It’s genuinely nothing short of surreal and I am very blessed to travel the world, have the most wonderful team, and be able to meet so many bartenders and chefs at the very forefront of the industry.


Q: What is Seedlip and how do you make it?

We’re a nature company at heart that happens to make drinks, Seedlip is the world’s first distilled non-alcoholic spirit, solving the dilemma of what to drink when you’re not drinking. It all starts with the best ingredients, we source the finest plants we can, working with farmers all over the world – absolutely no artificial flavours, only real raw materials from the soil. Two ingredients in Seedlip Garden 108 come from my farm (the peas and hay) and we’re particularly proud of our All Spice Berries from Jamaica that we use in Seedlip Spice 94. It takes 6 weeks to make a bottle of Seedlip and we have developed a coveted, bespoke process for each individual plant to capture its true character, from individual macerations to individual copper pot distillation, filtration and blending without adding any sugar or sweetener. We recommend Seedlip be mixed with tonic or used as the base for non-alcoholic cocktails.


Seedlip craft creations

Q: What’s the history behind Seedlip?

Our story actually begins in the 17th century, my family had started farming using baskets to sow seed called Seedlips and apothecaries were distilling both alcoholic and also non-alcoholic herbal remedies. In 2013, I was researching herbs online to grow at home and came across a book written in 1651 called The Art of Distillation that documented these remedies. No stranger to arts and crafts, I initially just began experimenting in my kitchen with herbs from my garden. Three months later I was out for a meal, wasn’t drinking, and asked the waitress what non-alcoholic options they had, the pink fruity mocktail I was offered was the moment all the dots connected and I decided to do something about it. Two years later I was hand bottling and labeling the first 1,000 bottles which sold out in London in just 3 weeks, the next 1,000 in 3 days and the 3rd batch sold out online in 30 minutes!


Q: If you could pick 3 words to describe this product, what would they be?

Nature. Future. Legacy.


Q: Why have you chosen to partner with Pusateri’s?

We are committed to working with those at the very forefront of the food and drink world and so we are over the moon to be working with the team at Pusateri’s to offer their customers high quality options. Having visited some of the stores on my last trip to Toronto they are exactly the kind of partner we are excited to work with, sharing the same ethos and dedication to offering quality produce with provenance and difference.


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