Podcasts about seedlip

Happy 2026. This Episode is hosted by Chris Maffeo and brought to you by MAFFEO DRINKS. A Deep-Dive Analysis of This Episode is Available at maffeodrinks.com Mark Ward, founder of Regal Rogue, joins for a conversation validating bottom-up principles through 15 years of vermouth brand building. The discussion explores the actual mechanics of turning one account into ten, ten into a hundred, and the behavior that happens in between those numbers.The conversation challenges common misconceptions about bottom-up building: it's not about being small, building slowly, or lacking ambition. It's about the specific actions required to convert relationships, the constant auditing of whether your message connects with buyers, and understanding that past success guarantees nothing about future performance. Through examples spanning Seedlip's category creation, Diageo's Distilled Ventures program, CÎROC's P Diddy turnaround, and Regal Rogue's 15-year journey to simplifying their serves down to three drinks, the discussion reveals how the nuances of brand building remain fundamentally different across environments. What worked in 2011 operates differently in 2026, and expertise from one launch doesn't translate automatically to the next.The conversation establishes that bottom-up isn't a "small brand" strategy. It's the behavior required at any scale when building genuine relationships and advocacy, whether you're at 1,000 nine liters or 1,000,000 nine liters. The critical work involves constant checking that what you think you're saying actually connects with what buyers hear, because the gap between brand intention and market perception determines everything.Timestamps00:00 Introduction and Greetings00:40 Discussing Bottom-Up Mentality01:51 Challenges in Building a Brand03:57 Realizations and Reflections05:34 Simplifying the Brand Message08:09 Insights on Craft Brands and Big Brands12:55 Principles of Brand Building22:37 Consistency in Brand Messaging31:55 Conclusion and Final Thoughts This episode is brought to you by MAFFEO DRINKS, an Advisory helping drinks leaders execute bottom-up growth while managing stakeholder expectations. 

Have you ever wondered what trees taste like? That's the thought that spurred our guest, Ben Branson, to launch his latest venture, Sylva. We meet in Essex at his woodland, distillery and lab, where he crafts non-alcoholic drinks that capture the natural flavours of trees. Also the founder of Seedlip, the world's first distilled non-alcoholic spirit, Ben has now turned his focus entirely to nature to make Sylva 'a tree company that makes drinks'. Join us to explore the production process, admire a centuries-old oak that could offer a new flavour, and discover Ben's mission to encourage others to love trees as much as he does. We also learn how Ben's ADHD and autism help fuel his curiosity and innovation, and inspired him to launch The Hidden 20%, a charity, podcast and movement finding and sharing the truth about neurodiversity. Don't forget to rate us and subscribe! Learn more about the Woodland Trust at woodlandtrust.org.uk  Transcript You are listening to Woodland Walks, a podcast for the Woodland Trust presented by Adam Shaw. We protect and plant trees for people to enjoy, to fight climate change and to help wildlife thrive. Adam: Well, in today's episode of Woodland Walks, I'm off to see a man who invented the world's first distilled non-alcoholic drink. It was called Seedlip and effectively he created it in his kitchen and took it to 40 countries and in the process, I think it's fair to say, helped change the world of adult drinks and it certainly spurned lots of imitators, which you may well know. He also has a different mission. Really, I think it's fair to say his mission is now at least partly to involve the environment in much of what he does. He has, for instance, won two golds at the prestigious Chelsea Flower Show, and last year launched Pollen Projects, which aims to continue to disrupt the drinks industry, in particular though, by harnessing the flavour powers of trees. And that's something I suppose I've really never thought about. Anyway, so I met him at his farm, his home, his laboratory - they're all more or less the same thing - somewhere in Essex. Ben: My name is Ben Branson. I'm the founder of Sylva. Adam: Fantastic. So first of all, we've lots to talk about. Ben: We do. Adam: Because we are sitting in an amazing, is this a laboratory? Ben: Yeah, I guess. Adam: It doesn't feel like a laboratory, it feels something much more designery. It feels like a Porsche should be made here or something. Anyway, looking over an extraordinary landscape, and we're going to go for a walk through that. But first of all, would you tell me a little bit about what, I suppose, what's brought you here and your history and why, why you're doing what you're doing. Ben: So I grew up on a farm and my family have been farming up in Lincolnshire for 320 years now. So that's nine generations and we're still farming. And I guess that meant I enjoyed a childhood largely outside and trees played a big part of that. Animals did, fields, produce, and hard work, I guess, not from me, but from my family. Adam: Right. So did you ever work on the farm? Ben: I did, yeah. And I would spend summers... Adam: So you got your hands dirty? Ben: Yeah, I would spend summers sitting on a tractor or going and sitting with my grandfather on a combine. Adam: Right. And you came to prominence for something completely different. I mean, not sheep or potatoes or anything, but the non-alcoholic drink called Seedlip. So briefly, how on earth did that happen? Ben: Yeah, Seedlip was a, I guess, a series of sort of curious accidents. Adam: I suppose we should pause, just tell, for those who don't know, what on earth we're talking about, what is Seedlip? Ben: So Seedlip was the, or is, the world's first distilled non-alcoholic spirit. Adam: Fine. Ben: So botanicals, distilled. and made into various different blends that you could have with tonic or in a cocktail. Adam: Will you get annoyed or too crude to describe it as a non-alcoholic gin? Ben: Too crude in that it is illegal to describe it as a non-alcoholic gin now *both laugh* Adam: Oh okay, not just too crude! Okay, incorrect. But okay, in my mind, I saw it as a... Ben: Akin to. Adam: Akin to. Ben: In that, in that world of a clear, botanical-driven liquid. Adam: Fine. So we know what it is. Ben: We know what it is. I've never worked for somebody else's drinks business before. I've never worked in manufacturing. Yeah, I learned how to distill ingredients partly through YouTube, partly through a book that was originally published in 1651. I have a 1664 copy of here called The Art of Distillation that details apothecaries' experiments for herbal remedies using distillation. So I, this started with me growing herbs at home and down the rabbit warren of Wikipedia looking at different lists of ingredients. Adam: So why did you want to do that? Ben: Because I'm the kind of guy that has a collection of 4,000 1940s Penguin books. And I'm the kind of guy that learned how to do taxidermy in an ancient church on a family farm in Lincolnshire. And I'm the kind of guy that likes to tinker and experiment and go really deep into things that I'm interested in. Adam: So it was just a, it wasn't, this wasn't, 'I'm going to be a businessman', you just fancied having a go? Ben: Nothing to do with drinks. I was just curious. Adam: Amazing. Ben: And taking mint from my garden and then making a liquid that smells and tastes like that plant was really magical. Adam: I mean, I don't want to talk about Seedlip a lot. Ben: Me neither *laughs* Adam: No, but just, I suppose, the last question on that, it must have come a point at which you've gone, this is a project in my garage to, hey, we could do this. How important was that? How significant a moment was that? Ben: Yeah, so the two key turning points were one, driving into London to go out for dinner, obviously not drinking alcohol and being served the most disgusting, pink, fruity, sweet, horrible mocktail and thinking, why is it so difficult to get a decent option? That was one key moment. And the second key moment was I made 1,000 bottles of Seedlip two years after I'd started distilling and I thought they'd last six months and they sold out in Selfridges in three weeks. And that went from my kitchen to, yeah, 35 countries and set this movement alight, which is all part of, yeah, we're slowly meandering towards now where we've got to today. Adam: So you sold that to Diageo? Ben: I sold the majority of that to Diageo in 2019. Adam: You own a bit of it. Ben: Yes. Adam: And now you're starting a new venture. Ben: Yes. Adam: Which is? Ben: Which is a company called Pollen Projects that has two brands. Seasn, which is a pair of cocktail bitters. So people may know Angostura. Very intense, concentrated, strong liquids that transform your sparkling water or your cocktail. And then my favourite, favourite project, which is Sylva, which is all about trees and making aged non-alcoholic spirits. Adam: So we'll talk about the trees, we'll, let's go for a trip about that. But before we get into all of those specifics, I think I'm right in saying that you, one of the purposes, one of the sort of foundations of the work you do is a sort of purpose-led business. Again, is that a fair description? Ben: Absolutely. Adam: And the business talks about that. Now, I'm a business journalist. It's now ubiquitous for businesses to go, we're purpose-led and we feel we're strong in the community. And one of the problems for journalists, and I think the public at large, is distinguishing between those who have some sort of genuine purpose here and those who feel we need to add that as our marketing strand. Ben: Yeah. Adam: Do you recognise that issue and if so, how do you overcome that? It must be very difficult to go, no no, I know everyone's saying this, but I really believe it. Ben: I am very, very clear that the reason why I'm doing this is because this is a way in which I can express myself. This isn't work for me. This is how I express myself because it's what I'm interested in. I'm very interested in trees and I'm incredibly curious and I really want to learn. And so I believe that trees are this most incredible, underestimated source of flavour, as well as all the other wonderful things that we already know about trees. And I want people to love trees. And so that is, if I can make a product that meets a need in people's lives and tastes delicious and they want to drink again, that for me is a real win-win rather than, I don't know, any other kind of business purposes or made-up, I'm really clear, like half of this is really selfish. Adam: Selfish in what way? Ben: In the sense that I want to keep working with trees. And I want to explore trees in my working life rather than it being a hobby at the weekends. Adam: And is it about that? Is it about like, I like trees and I want to work in the environment and it's great because I've got a sort of commercial reason to do that. Is there something, I get that, is there something also about social purpose, about feeling that the business should do some good or not? I don't mean to judge it in either way because it's perfectly fine for business not to do that. Ben: Sure. I think it's baked in. Seedlip, Sylva, Seasn. Someone said to me, probably about 12 months ago, they're born good. They don't have any alcohol in them. They are there to offer choice and they are there to include people. That's already baked in, in terms of the product. And so, yeah, there's lots of details we have with Sylva of some of the environmental credentials around our packaging or what we do with our waste, all that, but they are sort of below the surface, as it were. Ultimately, we want people to have a delicious drink and a great option and great choice. Adam: And how important do you think the public feel that sort of role for companies? It feels to me that certainly since COVID, there was a bigger demand for the public to hear companies stand up for something. Do you see that or do you think that was there and has gone away or what's your view on that? Ben: I, or we, are big believers that our brands or the company should have a point of view and part of your company having a point of view is how you're positioned in the market and against your competitors and ultimately what makes you unique and different. Adam: The weather's been so good to us, so I don't want to stay in too long. But I suppose the last question, I read other interviews you've done talking about other business leaders who've inspired you. Who and why? Ben: So David Hieatt was one of the team behind howies jeans. And then he went on to, he's a Welshman, he moved back to Wales to a town that used to be famous for making jeans. And over a, I don't know, 10, 12 year period, he got that town making jeans again. And those jeans were typically worn by lots of creative people. I hate jeans, so I never bought a pair. Adam: Sorry, here I am wearing a pair of jeans, you should have said. *both laugh* Ben: I just hate wearing them. I hate wearing them. And I just followed, I can't even remember how I came across him. I followed his work. He then, I was amazed to be included in one of his, he calls them mavericks and makers. I was included in one of his lists of people doing interesting things. And then I was invited to give a talk at his sort of cult following retreat called the Do Lectures. Adam: The Do Lectures? Ben: The Do Lectures. And it's an amazing retreat on a farm in Wales. Everyone's sort of in wigwams and you kind of, you're in this old, old barn giving this, giving this talk. And I sort of plucked up a bit of courage to actually talk to him, but was quite starstruck actually. And I've just followed his writing and and he came out with a brilliant phrase that we used or adopted or adapted, which was Hiut Denim was an ideas company that made jeans. And I loved that. And we adapted that for Seedlip to be a nature company that made drinks. And I've adapted it again for Sylva to be a tree company that makes drinks. And so we are not just our product and the thing that we make, I guess. So David is, he's a wonderful writer, great thinker, and yeah, I love him. Adam: Okay, brilliant. Which is a good point. You raised the trees, which is why we're here. Let's go hug some. Ben: That's the most important room. That's the wood room. Adam: Okay, so this is, right. Sorry, what's the dog called? Ben: The dog is Pesto. Adam: Pesto, enormous Pesto. Enormous Pesto. So we're in a shed. That's an ultrasound you can hear in the background, which Ben will explain why. So you've got bits of wood with numbers on, so you're just trying out, oh, so you chipped up the wood? Ben: Yeah, we chip up the wood, that's plum. Adam: Right. Ben: So everything's from the UK. That'll be probably apple... So we process all the wood here. Adam: Right. And then, okay, so we can hear the ultrasound next door. So you've got lots of chips of apple, let's say. You dry it out in a domestic oven. You've got a couple of ovens. The point of putting it in this ultrasound is what? Ben: Yeah, so we want to extract the flavour and the character from the wood. So we distill grain in the lab where we just were. And then we fill a keg with the wood chips and the grain distilled. So you've got liquid and wood together. We add lots of oxygen to that to make it a really rich environment. And then we put it in our ultrasound machine. Adam: And the ultrasound does what? Ben: And the ultrasound gets into the wood and forces out all of the aromatic compounds. So we're talking esters, the tannins, the colour, all the bits that taste yummy, we take out, and that's cycling on 28,000 kilohertz ultrasound at temperature for varying different amounts of time. Adam: And then you have a liquid. Ben: Then we have a liquid. Adam: Which has got flavours in it. Ben: Exactly. And then we're separating the wood from the liquid, and we want all the wonderful flavour from the wood to go into the grain liquid. Adam: And is that literally just, well, I've got a bit of liquid, I'm going to add a bit of flavour to that? Is that sort of... Ben: Yeah, I mean, this process for me started 14 years ago. There's nobody in the world doing this. I've had to basically develop and create a whole production process. Adam: Wow, amazing. Ben: I'm interested in the whole tree, yeah, and what flavour is there in different parts of the tree, different ages of tree, different growing conditions of trees. I mean, the scope when there's 73,000 tree species is enormous. Adam: So you've got that... Ben: And then we have silver walnut, which was a very small, we only made 300 bottles. All of the wood comes from here. And that was a real, I wanted to try and capture kind of the forest in winter, so a dormant forest. And that uses black walnut wood, sweet chestnut wood, elm wood. We had an elm tree fall down and so we took some of that. And then we sourced some reindeer moss, which is actually a lichen from Scotland. And so, yeah, silver walnut, which comes in packaging made of the forest floor. So mycelium, you get a couple of glasses. Adam: So are you never cutting down a tree? Are you taking bits of it? Ben: I'm not saying we're never cutting down a tree, but we are being very choiceful with how we source and where it comes from. And look, trees are falling down all the time. Adam: Yeah, no, I understand. Ben: And we don't need to... Yeah, we can, basically, we can use a very small amount of wood for a lot of bottles. Adam: And what happens, so you get all this wood, you've chipped it up, you're extracting all the flavours, now you have a lot of wood without any flavour in it. So what happens to all that stuff? Ben: So the spent wood, two things. One, at the moment, because we are small and new and kind of figuring out what we're doing, everything goes back to the forest. So to compost, back to the forest floor. Adam: You just spread it around? Ben: Yeah. What we'd, I mean, we can use it as mulch in the orchard. What we'd love to do is, you know, I know we could dry that wood out and make incense from it, for example. I know that we could dry that wood out and make a surface. And there are lots of, there is terrazzo type products called ferrazzo. Adam: I don't know what those are. Ben: Terrazzo is the, you'll see it, it's speckly kitchen surfaces that have got bits of ceramics and yeah, well, somebody's launched ferrazzo with bits of wood in. Adam: *laughs* Okay fair enough. Ben: So yeah, I think there's a lot that we could do in the future. We can't eat wood, because our bodies can't process lignin. But in terms of, yeah, the afterlife of what happens when we've extracted the flavour and the colour, there's going to be options. Adam: So this whole area of using trees for a drink, I've not, I mean, I'm ignorant of loads of stuff, so maybe this is common and I just don't know about it, but how novel is this? Ben: It's, if you think about maple syrup, birch water, we've tapped trees for a long time. And then you think about aged alcoholic spirits, specifically whisky, I guess. And then you think... Adam: And oaked wines. Ben: And oaked wines. Or you think about barbecued food, smoked food. We actually do have this connection and a lot of history in terms of the flavour and power of wood for things that we kind of consume. But in non-alcoholic drinks, yeah, not in the process that we're using or to the breadth of trees that we're working with. Adam: It's quite primal in a way, the way you describe it there. You can imagine early cooking would have taken place on wood, wouldn't it? Ben: Yes, yes. Adam: So, and then we go, oh, actually that tastes quite nice, that sort of woody flavour to it. Ben: I liken it to, or the picture I have, the most perfect rose-tinted picture I have in my mind is, I am sat by a fire, a wood fire, on a wooden chair, at a wooden table, with a piece of paper, and a pen that uses oak gall ink. Adam: Right, yeah. Ben: And I am drinking, probably from a wooden vessel, some Sylva. Adam: OK. Ben: And that is, you know, that's kind of, that's pretty heavenly, I think, in my head. Adam: Have you ever... Ben: Here's a sweet chestnut tree. Adam: Have you ever written with oak gall? Ben: I haven't. Have you? Adam: Yes. Ben: Have you! And? Adam: Yeah, I mean... *both laugh* We just did it in the forest, so I'm sure you can improve the quality of the ink. But it is extraordinary that you go, I think, I could have got this wrong, but I think Shakespeare wrote with oak gall. Ben: Absolutely. A thousand years of printing history. Adam: Yeah, I mean, it is extraordinary and it sort of worked. You know, it wasn't great, but then we didn't know what we were doing. So it is interesting that you just go, take that off the tree, grind that up, let's write. And you go, it worked. That's extraordinary that that worked at all, really. So yeah, yeah. *both laugh* Ben: All because of a little wasp. I mean, it's kind of... Yeah, it is it is wild. Adam: Amazing. So I know you're running a business and this is both your home and then the business and whatever, but what do you think about the environmental debate? We live in interesting times where, I mean, even really recently, people have been talking about moving to net zero and then lots of very serious political figures talking about, well, no, that's actually not going to work and stepping back from commitments to electric cars, and I think politicians are doing that partly because they feel there isn't the public support for the costs of supporting the environment. What's your take on all this? Ben: I've been probably a few, maybe three, four years ago, I was really hopeful. I think there was some real energy behind COP and there was some just, there was, it felt like there was just a lot happening. And then the last couple of years, I guess, I felt less hopeful in terms of the, sustainability has lost its edge and lost, maybe just lost being a priority. Or we've got bored of it or lots of things have been set up which are brilliant and there is a bit of lack of interest from the public. Or we've stopped worrying so much about the future of the environment because other things have come in for us to worry about. Adam: Right, so you think we have a limited scope for worrying and that's full? Ben: Yeah, I do. So I don't know, I kind of, you know, and it's obviously it's incredibly geopolitical and dependent on the time in terms of who's in charge and therefore what energy this gets given and therefore what then seeps into the media, the narrative, the public discourse on this. And I can't speak for everybody, but if I had a sense, it would probably be, I'm doing my bit now. You told me I need to recycle this or turn this off or get an electric car or I don't know, like I'm doing that. Adam: Yeah. Ben: So what are you guys doing? You know, I don't know. Not that I'm not hopeful, but I feel like the sentiment has become less hopeful. Adam: You think these things change? Ben: Absolutely. I mean, look at the, yeah, I, if I... hold on to the last 10 years of seeing our attitudes towards alcohol and the non-alcoholic drinks options to now where we are, things can change. Adam: Yeah. It is interesting. I mean, which way? Because we've got... Ben: I just wanted to draw this wonderful oak tree to your attention. Adam: Oh I see, yes. This is something from Harry Potter, the great whomping willow. Ben: The whomping willow. Adam: That's right, yeah, which it's not a willow, but go on. Ben: So our woodpecker... Adam: Oh, yes, look at that. Ben: Look at that. I mean, absolutely perfect, perfect hole. So this oak tree, probably at least 400 years old and struck by lightning last year. Adam: Wow, is that what the damage we're seeing? Ben: This natural char. Adam: Yeah, I was going to say, we can see this very charred bit of it. Gosh, and there's bits fallen down, is that from the lightning strike? Ben: This is what we've taken down. Adam: Oh, you've taken that down. Ben: So that is naturally charred. So to me that is... Adam: Ahh, is that flavour? Ben: Yeah. Adam: Everyone else goes, oh my God, the tree got hit by lightning. Ben rushes out and goes, fantastic, a new flavour! Ben: I am, that takes me to A, we've got some of that back at the lab. So we've, we've seen what it tastes like, which is wonderful. B, this is what barrels do to the, you know, it's what they do to the inside of a barrel, they char it. And 3, I start thinking, how can you engineer lightning to strike wood? Adam: Right. Ben: Not a tree, but wood. Adam: Right, okay. Ben: To create this natural char. Adam: Okay, amazing. So we might see that in a drink sometime soon. Ben: *laughs* Yeah, we love we love this tree. Adam: You also run, well not run, you present a podcast about ADHD. Is that correct? Ben: I set up a neurodiversity charity two years ago following my autism and ADHD diagnosis. And yeah, we set up a podcast called The Hidden 20% where on a weekly basis I sit down with everything from neuroscientists to top researchers, psychologists, celebrities, people running neurodiversity charities. And yeah, we kind of try and get to the truth. Adam: And you having ADHD, is that significant for you? Ben: It's significant in the sense that I didn't know that I was autistic and ADHD until I was 39. That's quite significant, and that's been a big learning. Adam: But whether it was diagnosed or had a label or whatever, is sort of separate from what I was trying to ask, you must have noticed some characteristics? Ben: Oh, I was the last to know, apparently. Adam: Right. You didn't feel, or even looking back on it now, you don't feel that your ADHD has had some sort of influence on what you've done? Ben: It's my brain, so it absolutely has influenced everything that I've done. But given that I saw my first psychiatrist when I was 8, and I've seen multiple psychologists, psychiatrists, you know, I've been in rehab in my early 20s, and no one ever, ever had talked about autism, ADHD. And so to get to 39, and I'm not alone, unfortunately, and a huge amount of people who've been missed, because we thought it was only little boys. Adam: Right. Do you think it's been, whatever challenges or difficulties that's brought, in looking in retrospect, do you think it's brought some positives as well? Ben: Oh, I think one of the biggest challenges around people and understanding or having more understanding around neurodiversity is that it's not all bad and that it's not a disease. And there are huge, you know, I have, I'm a synesthete, so I can taste colour and I see flavour and colour. Adam: Ok so that's a very clear benefit isn't it! Ben: Really helpful. I have a pretty photographic memory, which is incredibly helpful when you're analysing or trying to memorise lots of different plants or trees and behaviour around how a tree performs. Adam: Seems to me you're also very focused. Is that fair? Ben: Very focused. Adam: And that's often a symptom, isn't it, super focus? Ben: Yeah, so we talk about, in ADHD, people talk about hyper-focus. And in autism, people talk about special interests. Adam: Right. Ben: And I have both of those *laughs*. And trees, so trees is my special interest and being ADHD allows me to hyper-focus on that. I'm only learning that I can harness it and use it and I have a really good understanding of how my brain works now and that's massively empowering. Adam: Okay, brilliant. All right. Well, you've taken us on a circuit. We're back to, not the shed, that's a terrible... Ben: The lab. Adam: The barn. Very nice barn. So shall we go back in? Is there something to taste? Ben: Yeah, I think we should have a drink. Adam: I shouldn't leave without tasting it. Brilliant. Ben: No *laughs* You can go and see all this apple wood as well. Adam: Oh yeah. Oh look, the apple wood van is leaving. So has he deposited his apple wood? Yes. Okay, that was quick. So while Ben prepares some rather nice non-alcoholic tree tipples for us, I wanted to take this opportunity of thanking you for joining us on this particular podcast. And wherever you are and whenever you do it, I wanted to wish you from all of us, to all of you, some very happy wanderings. Thank you for listening to the Woodland Trust Woodland Walks. Join us next month when Adam will be taking another walk in the company of Woodland Trust staff, partners and volunteers. And don't forget to subscribe to the series on iTunes or wherever you are listening. And do give us a review and a rating. If you want to find out more about our woods and those that are close to you, check out the Woodland Trust website. Just head to the Visiting Woods pages. Thank you.  

Today on Consuming the Craft, I welcomed Adam Bachman, the head production distiller and manager at The Chemist. We dove deep into the craft of distilling, from Adam's 11+ years of commercial experience in the industry to the evolution of American single malt whiskey. Adam shared stories from his early days building stills (legally for essential oils!), his academic path through biochemistry at Clemson, and how he transitioned through South Carolina's changing landscape of craft distilleries. We tasted some truly unique spirits and beers, including a locally smoked single malt and an oat whiskey, while discussing the challenges and creative opportunities in the world of craft distillation. Adam Bachman is recognized for his hands-on expertise in distilling whiskey, gin, and liqueurs, with a strong background in biochemistry and a minor in chemistry. He spent six years at 6 and 20 Distillery before moving to Asheville to join The Chemist, where he's helped ramp up whiskey programs, develop new recipes like the limited-edition rye, and recently barrel a small batch peated whiskey. Adam approaches distilling as both art and science, with a passion for experimenting with malts, grains, and local ingredients, and a deep appreciation for how changing techniques shape the identity of each spirit. "Getting second opinions is huge. I always try to get second opinions from the other guys working with us." ~Adam Bachman Today on Consuming the Craft:·     Adam has over a decade of legal, commercial distilling experience and is responsible for spirit production at The Chemist. ·     His background in biochemistry directly informs his craft, providing unique perspectives and technical skills in distilling. ·     The Chemist uses traditional copper pot stills with direct flame; the techniques and nuances are vastly different from hybrid steam systems. ·     Chemist has evolved from a primarily gin-focused operation to a distillery with robust whiskey and rye programs, with Adam leading recipe development. ·     Adam's approach to whiskey includes blending different grains and experimenting with malts to create spirits with depth and complexity, notably in their limited rye and upcoming peated whiskey. ·     Tasting and understanding barrel-aging is a skill built over years, requiring constant monitoring, collaboration, and experience. ·     The growth of American single malt whiskey is opening up new creative possibilities; it's a rapidly growing category with endless flavor options. ·     Adam is also exploring non-alcoholic spirit development, navigating the unique sensory and shelf-life challenges in that emerging market. Connect with Adam: ·     The Chemist Spirits: https://www.chemistspirits.com/·     Instagram: @chemistspirits Resources Mentioned: ·     Oak & Grist (peach wood single malt): https://oakandgrist.com/·     Riverbend Malt House (local malt supplier): https://riverbendmalt.com/·     Brevard Brewing Company (Dunkel): http://www.brevard-brewing.com  ·     Ginger's Revenge (collaboration partner): https://www.gingersrevenge.com/·     Seedlip (non-alcoholic spirits): https://www.seedlipdrinks.com/          http://www.chemistspirits.com/  This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website. 

Ben Branson built Seedlip into the world's first non-alcoholic spirit brand. Five years after our first conversation, he's back - this time with a new venture (Sylva), recent autism and ADHD diagnoses, and a completely different understanding of himself.We talk about what the pandemic taught him about pivoting fast, why he's now extracting flavours from wood, and how discovering he's neurodivergent has changed how he leads. Ben's honest about what it's like to finally understand why his brain works the way it does - and how that's made him a better founder, father, and human.If you're curious about leadership, neurodiversity, or what it means to become more yourself as you get older, this one's for youHope you love it Richard

Frustrated by the lack of sophisticated non-alcoholic drink options, Ben Branson began experimenting in his kitchen, distilling herbs from his garden to create an alcohol-free spirit. Seedlip launched in 2015 and rapidly scaled. In just three and a half years, he took the company from a hobby to a global brand, sold in 35 countries and 30 US states, before selling the business to the drinks giant, Diageo. Ben tells Evan Davis how before all that, he'd tried his hand at a variety of jobs, some of them quite bizarre.

Are high-end non-alcoholic drinks worth the price? What is the bartender's secret to great citrus-based cocktails like Margaritas or Mimosas? How do bartenders redefine a crafted cocktail without alcohol? Why does the term "Mocktail" for zero-proof non-alcoholic drinks offend many bartenders? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Elva Ramirez, author of the award-winning books Sparkling and Zero Proof. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Elva Ramirez's terrific book, Sparkling: Champagne and Sparkling Cocktails for Any Occasion. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did bartenders at Dante in New York discover that burrata water could replace egg whites in a Champagne Ramos cocktail? Why should citrus juice be used within hours, and how can leftover juice be transformed instead of being wasted? What are the biggest mistakes home bartenders make with bottled juices? Why do large ice blocks make a better punch than cubes? What inspired Elva to write Zero Proof? How did she recognize that the non-alcoholic movement was becoming a lasting cultural shift? How does America's long-standing tension between loving alcohol and fearing its effects still shape drinking culture today? What was the infamous "Raines Sandwich," and how did it expose the loopholes in New York's early drinking laws? How do public declarations like temperance pledges connect to today's Dry January social media posts? Why did the US Army go completely dry in 1917 and how did that decision pave the way for Prohibition? Why do professional bartenders dislike the word mocktail and prefer the term "zero proof"? How did Seedlip, the first distilled non-alcoholic spirit, transform modern bar culture? Why are alcohol-free cocktails sometimes as expensive as traditional ones? How is the culture around not drinking changing? Why does Elva believe opting out of drinking should feel as natural as any other choice?   Key Takeaways Are high-end non-alcoholic drinks worth the price? There's a real conversation happening among consumers: "Why am I paying $16 for a non-alcoholic drink?" But what you're not seeing is all the work that happened three days before to get you that drink. So what you're seeing when you get an expensive non-alcoholic drink is really the result of a lot of effort in the kitchen before it ever gets to the bar. How do bartenders redefine a crafted cocktail without alcohol? Bartenders are challenging themselves in this space. They were saying, "Okay, what if I take the alcohol out but still make something that's crafted, that still has balance?" They were doing all these really interesting experiments. They were using teas, ferments, and all these different things. That was really the seed of Zero Proof -  the idea of how to continue evolving this craft and keep it inclusive. Why does the term "Mocktail" for zero-proof non-alcoholic drinks offend many bartenders? Bartenders prefer the term zero-proof, because "mock" means to make fun of or fake. They don't want the consumer to feel like they're making a lesser choice or not being seen in their choice when they order a non-alcoholic drink. They're also putting as much effort, if not more, into making these really beautiful non-alcoholic drinks.   About Elva Ramirez Elva Ramirez is an author, journalist and brand strategist. She is the author of "Sparkling" and "Zero Proof," which were both finalists for Best Cocktail Book at Tales of the Cocktail in their respective years. "Sparkling" is a finalist for IACP's 2025 Best Cookbook Awards. Elva holds an MBA from CUNY Baruch College and a Master's in journalism from Columbia University.         To learn more, visit https://www.nataliemaclean.com/362.

Three business leaders tackle fictional dilemmas that test their instincts, experience and nerves. To make it more realistic, none of the guests have any idea what the scenarios are in advance. Guests: Ben Branson, Founder, Seedlip and Sylva Sophie Mermin, Founder, Trotters Childrenswear Margaret Heffernan, former CEO, entrepreneur, author and professor of practice at the university of Bath school of management Production team: Presenter: Evan Davis Producer: Sally Abrahams Production co-ordinator: Katie Morrison Sound: Nathan Chamberlain and Gareth Jones Editor: Matt Willis

Get a breakdown of Ben's brand-building frameworks in my free newsletter: https://bit.ly/4noPRukApply to work with me:https://bit.ly/4oDmAgxBen Branson is the founder of Seedlip - the world's first non-alcoholic spirit. In this episode, Ben shares how he built a completely new drinks category from his kitchen and turned it into a global brand stocked in 40+ countries and acquired by Diageo.We cover how Seedlip went from an idea in a small kitchen to a movement changing the drinks industry, the creative philosophy that drives Ben's work, how he blends art and science in brand building, and what's next for his ventures like Seasn and Sylva. If you're a brand builder, founder, or creative entrepreneur, this is a masterclass in vision, purpose, and originality.Listen on Your Podcast Player:https://podcasters.spotify.com/pod/show/creatorplaybooksFollow Callum on socials:Instagram – https://www.instagram.com/thecallumc/TikTok – https://www.tiktok.com/@heycallumX – https://x.com/mcdonnellcallumLinkedIn – https://www.linkedin.com/in/callummcdonnellProduced by 7xContent – make your own Podcast with us:https://www.7xcontent.comFollow Ben:Instagram – https://www.instagram.com/seedlip_benLinkedIn – https://www.linkedin.com/in/benbransonYouTube (podcast) – https://www.youtube.com/@hidden20charityTimestamps:0:00 – Introduction1:34 – The origin story: how Seedlip began in a kitchen garden6:12 – Turning a personal experiment into a global drinks brand11:25 – Naming, storytelling, and the design philosophy behind Seedlip17:18 – What it takes to pioneer a new category in the drinks world23:05 – The moment a huge company came knocking29:42 – Staying true to purpose after acquisition35:26 – The power of restraint: branding lessons from simplicity41:15 – Building brands with emotion and authenticity48:10 – Launching the next generation of purpose-led products55:42 – The tension between creativity and commercial success1:03:38 – What Ben learned from failure and iteration1:12:06 – Designing for meaning, not just marketing1:20:14 – The impact of nature, art, and ritual on creative thinking1:28:45 – What founders get wrong 1:36:22 – The future of non-alcoholic culture and conscious consumption1:42:49 – Final lessons

Ben Branson, Founder of Seedlip, the world's first distilled non-alcoholic spirit; and the Founder of Pollen Projects, a venture studio that have so far created Seasn, (a range of cocktail bitters) and Sylva (a distillery and maturation lab making non-alcoholic spirits from trees). Ben is also the Founder of neurodiversity charity The Hidden 20%.

In this episode of the Food Talk Show, host Ollie Lloyd talks to Clara Latham about creating category-smashing start-ups and her new venture, Deeply. Clara Latham has built her career in some quite radical startups, including Bounce protein balls and Seedlip non-alcoholic spirits. Today, she is focused on what she sees as the most significant consumer health gap: fibre. Like protein 15–20 years ago, fibre is a fundamental but neglected macronutrient: over 90% of people don't hit the ~30g daily target, and one in three struggle with gut issues at any given time. Clara argues that fixing fibre intake is a problem worth addressing. She argues that boosting the intake of prebiotic fibres will ultimately support digestion, immunity, mood, energy, and long-term disease risk. Deeply is her answer: a simple, delicious, routine-friendly way to “close the fibre gap.” The product is a ready-to-drink, smoothie-like prebiotic fibre shot made from whole fruits and vegetables (no concentrates, preservatives or added junk) delivering 7.5g fibre per serving—about 25% of a day's need. It comes in approachable flavours (e.g., carrot-ginger-turmeric; kiwi-spinach-seaweed) as single grab-and-go shots for retail and a seven-measure aluminium bottle for subscriptions. The big idea is changing habits: the bottle is designed to live in the fridge door, so you take your dose at the start of the day. If a health product isn't effortless and enjoyable, people won't take it daily. Deeply is built to be both. Strategically, Clara applies the “halo, then scale” playbook she honed at Seedlip. In early years, you win with narrow-and-deep distribution and high-influence advocates (e.g., Whole Foods, members' clubs, premium cafés, best-in-class retailers) to build credibility, trial, and education. Clara believes that expanding too soon leads to low awareness, a poor rate of sales, and delistings that are hard to reverse. Category creation requires patience, education, and roots before shoots—think bamboo that grows underground for years, then suddenly rises. Looking forward, Clara expects “fibre-called-out” claims to proliferate across foods, just as protein did. But this isn't perceived to be a problem as Deeply is clear on what it can offer. A simple way to hit your fibre goal and that is a win, because when fibre goes up, the gut thrives, and when the gut thrives, everything else tends to follow.

In case you've JUST discovered Brand Growth Heroes podcast, we're digging into the treasure trove of our most downloaded episodes from our back-catalogue so YOU don't miss A SINGLE BUSINESS INSIGHT!From slow-burn visionaries to fast-moving disruptors, the show has featured founders of brands like Perfect Ted, Lucky Saint, Seedlip, Wild, Strong Roots, Oddbox, and global challengers like Waterdrop, Mid-Day Squares, Olipop, and Tony's Chocolonely and many many more…Next up in this special series, we are re-releasing one of the most loved and downloaded episodes of all time, an interview with Ben Branson, founder of Seedlip. In this replay, Fiona sits down with Ben Branson, founder of Seedlip, the world's first distilled non-alcoholic spirit and arguably the original poster child of the No & Low alcohol movement.Started on a garden table in 2016, Seedlip didn't just disrupt the drinks industry — it invented a new category. Now sold in 49 countries, with a sales value in the tens of millions, Seedlip has become a global benchmark for what true brand disruption looks like.In this episode, Ben shares:How to build a brand that redefines an entire categoryWhy he chose to partner early with Diageo, and how it changed Seedlip's trajectoryHis unconventional approach to culture, team-building, and rolesWhat inspires him creatively from robot chefs to the 47,000+ plant-based ingredients that fuel innovationThis is an episode that founders still rave about and for good reason. It's full of insights for anyone trying to scale something bold, disruptive, and lasting.If you do learn some good stuff from this episode (and we hope you do), please, please share it, follow the show, AND leave a quick review. It all helps bring more brilliant founders and insights to you, our Brand Growth Heroes community!============================================================Thanks to Brand Growth Heroes' podcast sponsor - Joelson, the commercial law firm=============================================================If you're a founder, you already know how much of your energy goes into building the perfect product, creating standout branding and connecting with your consumers.But don't forget that scaling a CPG business also comes with a maze of legal complexities that can make or break your business journey. From contracts, term sheets and regulatory compliance to protecting your brand's intellectual property as you expand, it's essential to get it right.And that starts with the right legal partner.So we're thrilled to introduce Joelson, a leading commercial law firm that specialises in guiding the founders of scaling CPG brands, as Brand Growth Heroes' sponsor.With long-term relationships with clients like Little Moons, Trip, Eat Natural, Bear Graze, and Pulsin, Joelson is also famous for advising the innocent founders in their landmark sale to Coca-Cola! As a female team, we are especially impressed by Joelson's commitment to championing female founders in CPG.Not many law firms are also BCorps, nor do they specialise in helping founders navigate the legal challenges of scaling without stifling the creativity and momentum that got you here in the first place. So thanks, Joelson—we're delighted to have you on board.If you'd like to get in touch to find out more, why don't you drop them a line at hello@joelsonlaw.com!==============================================A tiny favour: If this episode inspires you to think about new ways to drive business growth, please could you click FOLLOW or SUBSCRIBE on your favourite podcast app and leave a review?This small gesture from you means the world to us, and allows us to share these nuggets of insight and value with you more often.You won't want to miss the next episode, in which Fiona Fitz talks with another successful founder of a challenger brand who shares more valuable insights into driving growth.Please don't hesitate to join our Brand Growth Heroes community to stay updated with captivating stories and learnings from your beloved brands on their path to success!Follow us on our Brand Growth Heroes socials: LinkedIn, Facebook, Instagram and YouTube.Thanks to our Sound Engineer, Gyp Buggane, Ballagroove.com and podcast producer/content creator, Kathryn Watts, Social KEWS.

In case you've JUST discovered Brand Growth Heroes podcast, we're digging into the treasure trove of our most downloaded episodes from our back-catalogue so YOU don't miss A SINGLE INSIGHT!From slow-burn visionaries to fast-moving disruptors, the show has featured founders of brands like Perfect Ted, Lucky Saint, Seedlip, Wild, Strong Roots, Oddbox, and global challengers like Waterdrop, Mid-Day Squares, Olipop, and Tony's Chocolonely and many many more…To kick off this special series, we are re-releasing one of the most loved episodes of all time: an interview with Olivia Ferdi, Co-founder of TRIP, which we recorded when TRIP Was just 2 years in to their growth journey, but was already close to £20M in sales.TRIP is the UK's market-leading CBD drinks company. Since its launch in 2019, UK consumers have spent literally millions of pounds on TRIP's delicious CBD-infused canned drinks, as well as on their dinky little dropper bottles of CBD oils. In this episode, Fiona spoke to co-founder Olivia Ferdi about leaving her law career to step into the unknown, about how she and her husband have created a mainstream category out of something that had tremendous barriers to purchase up until now, and we learn how the TRIP team have had to drive demand in the old fashioned way through experience and word of mouth rather than through paid advertising. This conversation is PACKED with insights we don't want you to miss. Plus, we'll be doing a new interview with Olivia VERY SOON, so this is a great way to remind you all of where the market was only a few years ago!If you do learn some good stuff from this episode (and we hope you do), please please share it, follow the show, AND leave a quick review. It all helps bring more brilliant founders and insights to you, our Brand Growth Heroes community!=========================================================Thanks to Brand Growth Heroes' podcast sponsor - Joelson, the commercial law firm=========================================================If you're a founder, you already know how much of your energy goes into building the perfect product, creating standout branding and connecting with your consumers.But don't forget that scaling a CPG business also comes with a maze of legal complexities that can make or break your business journey. From contracts, term sheets and regulatory compliance to protecting your brand's intellectual property as you expand, it's essential to get it right.And that starts with the right legal partner.So we're thrilled to introduce Joelson, a leading commercial law firm that specialises in guiding the founders of scaling CPG brands, as Brand Growth Heroes' sponsor.With long-term relationships with clients like Little Moons, Trip, Eat Natural, Bear Graze, and Pulsin, Joelson is also famous for advising the innocent founders in their landmark sale to Coca-Cola! As a female team, we are especially impressed by Joelson's commitment to championing female founders in CPG.Not many law firms are also BCorps, nor do they specialise in helping founders navigate the legal challenges of scaling without stifling the creativity and momentum that got you here in the first place. So thanks, Joelson—we're delighted to have you on board.If you'd like to get in touch to find out more, why don't you drop them a line at hello@joelsonlaw.com!==============================================A tiny favour: If this episode inspires you to think about new ways to drive business growth, please could you click FOLLOW or SUBSCRIBE on your favourite podcast app and leave a review?This small gesture from you means the world to us, and allows us to share these nuggets of insight and value with you more often.You won't want to miss the next episode, in which Fiona Fitz talks with another successful founder of a challenger brand who shares more valuable insights into driving growth.Please don't hesitate to join our Brand Growth Heroes community to stay updated with captivating stories and learnings from your beloved brands on their path to success!Follow us on our Brand Growth Heroes socials: LinkedIn, Facebook, Instagram and YouTube.Thanks to our Sound Engineer, Gyp Buggane, Ballagroove.com and podcast producer/content creator, Kathryn Watts, Social KEWS.

In this episode of the MAFFEO DRINKS Podcast, Host Chris Maffeo talks to Ben Branson, founder of Seedlip and now Sylva and Seasn, shares his journey of creating the modern non-alcoholic spirits category. From his farming background to launching the world's first distilled non-alcoholic spirits, Ben discusses the critical importance of building categories before brands, the evolution from direct-to-consumer to retail distribution, and his philosophy of three essential elements. He emphasizes the drinks industry's B2B2B2C nature, the value of premium credibility through top-tier accounts, and his current ventures, including Sylva (an aged non-alcoholic spirit using British trees) and Seasn (cocktail bitters). Ben's approach centers on properly developing products, understanding cultural contexts beyond liquid, and maintaining relationships with the influential "1000 people that matter" while scaling.0:00 Introduction to the Maffeo Drinks Podcast00:12 Meet Ben Branson: Founder of Seedlip00:37 Building a Category from Scratch03:10 The Importance of Choice in Non-Alcoholic Beverages06:24 Challenges and Dynamics in the Non-Alcoholic Market09:12 Understanding the Drinks Ecosystem12:20 The Role of Occasions in Brand Building13:51 Direct-to-Consumer vs. Traditional On and Off Trade27:50 The Power of First Impressions and Credibility32:28 The Importance of Influential Customers33:27 Halo vs. Habit: Building Brand Relationships34:22 Balancing Supermarket and Independent Distribution38:43 The Role of Planning in Brand Launches39:40 Learning the Drinks Industry42:05 The Value of Experience and Patience52:30 Navigating Competition and Protecting Your Brand55:41 Final Thoughts and Key Takeaways

In this episode of the MAFFEO DRINKS Podcast, Host Chris Maffeo talks to Ben Branson, founder of Seedlip and now Sylva and Seasn, shares his journey of creating the modern non-alcoholic spirits category. From his farming background to launching the world's first distilled non-alcoholic spirits, Ben discusses the critical importance of building categories before brands, the evolution from direct-to-consumer to retail distribution, and his philosophy of three essential elements. He emphasizes the drinks industry's B2B2B2C nature, the value of premium credibility through top-tier accounts, and his current ventures, including Sylva (an aged non-alcoholic spirit using British trees) and Seasn (cocktail bitters). Ben's approach centers on properly developing products, understanding cultural contexts beyond liquid, and maintaining relationships with the influential "1000 people that matter" while scaling.Timestamps:0:00 Introduction to the Maffeo Drinks Podcast00:12 Meet Ben Branson: Founder of Seedlip00:37 Building a Category from Scratch03:10 The Importance of Choice in Non-Alcoholic Beverages06:24 Challenges and Dynamics in the Non-Alcoholic Market09:12 Understanding the Drinks Ecosystem12:20 The Role of Occasions in Brand Building13:51 Direct-to-Consumer vs. Traditional On and Off Trade27:50 The Power of First Impressions and Credibility32:28 The Importance of Influential Customers33:27 Halo vs. Habit: Building Brand Relationships34:22 Balancing Supermarket and Independent Distribution38:43 The Role of Planning in Brand Launches39:40 Learning the Drinks Industry42:05 The Value of Experience and Patience52:30 Navigating Competition and Protecting Your Brand55:41 Final Thoughts and Key Takeaways

In this week's episode of The Journal I'm joined by Clara Latham - powerhouse MD and Co-Founder of Deeply Foods, the UK's newest prebiotic fibre brand on a mission to transform the nations gut health! At just 35, Clara has already built an impressive career profile in the FMCG world. Her expertise has lead iconic brands including BOUNCE, Seedlip and Della Vite through defining stages of growth and development. Now, she's leading her own mission-driven brand, while also navigating first time motherhood!We discuss Clara's personal journey into the health and wellness space, and find out what drew her to work with innovative, health-focussed startups so early on in her career. Clara shares the pivotal lessons she learned scaling BOUNCE into a global health food brand, and how these influenced the market strategy for Deeply. 'Gut Health' is a buzz word we hear on the daily, but what does it actually mean? Clara explains what you NEED to know, and what you can do to optimise your health from within, without overhauling your entire lifestyle, (spoiler: try deeply!)Clara balances running a growing business with raising her one year old son. She shares some powerful words of wisdom and advice for fellow female founders juggling both. Whether your gut-health curious, or looking for real-life inspiration from a female founder who really is going it all, this conversation is packed with insights, honesty and an abundance of entrepreneurial wisdom.Connect with Lucy online at www.lucyspicer.com / Instagram @lucyspicer_Download today's journal prompts and work with Lucy go to: https://www.lucyspicer.comFollow the Deeply journey @deeply_foodsBrowse the Deeply product range www.deeplyfoods.comThe Journal with Lucy Spicer is proudly produced by Decibelle Creative Decibelle Creative / @decibelle_creative

Ben Branson is the founder of Seedlip, a non-alcoholic spirit brand he started in 2015, and sold 3 years later to Diageo. Jon speaks to Ben about the origins of the brand, how the grew so fast, what makes Ben such an impressive marketer (despite him not liking marketing) and how a brand goes from 0 to exit in such a short space of time. We also talk about Ben's new brands and his Hidden 20% charity.Timestamps00:00:00 - SIntro00:01:01 - Where did the idea for Seedlip come from?00:14:14 - Charging a high price00:18:47 - How to push through the hard times00:21:10 - What led to such large growth in the early days of Seedlip00:24:29 - Planning for success vs making it up as you go00:27:44 - The power of intelligent naivety00:29:30 - Creativity within budget constraints00:31:05 - From innovator to scale up00:38:05 - Why did Ben Branson and Seedlip sell to Diageo?00:40:26 - What Ben doesn't like about marketing00:41:25 - Why Ben is a masterful marketer00:48:51 - The Hidden 20%: Ben's autism story and charity01:00:35 - Why Ben wants to close his charity, The Hidden 20%?

Ben Branson is one of the most creative minds in beverages today. As the founder of Seedlip — the world's first distilled non-alcoholic spirit — he didn't just launch a product, he pioneered an entire category. That category, once niche and unproven, is now valued at more than $11 billion, and Seedlip was acquired by Diageo in 2019, just five years after its launch.Now, Ben's back with a new venture: Pollen Projects, a drinks innovation studio creating a range of unconventional non-alcoholic products. The two early standouts? Sylva — a non-alcoholic sipping spirit distilled and matured from trees (yes, trees!) — and Seasn, a duo of cocktail bitters designed to flavor everything from seltzer to cocktails.In this conversation, Ben takes us inside his product development process — from cold-calling 500 top bars to obsessively studying 17th-century distillation texts — to assess white space for Seedlip. He also shares what's next for Sylva, including a new distillery in upstate New York to make spirits from American trees. That operation will accompany Sylva's existing UK distillery, which is already producing spirits made from British Hazel and African Padauk wood.In this conversation, Ben shares the research, philosophy, and creative rigor behind his brands — and what he's doing differently this time around. You'll hear about the early days of Seedlip, how Sylva's distillation and aging process borrows from perfumery and traditional spirits, and why simplicity — not trend-chasing — is the secret to building lasting brands.We discuss:Why Ben isn't just making non-alc alternatives, but rather inventing a new class of liquidsHis methodical, data-driven approach to product innovationThe surprising reason he chose to launch Seedlip into high-end, on-premise accounts rather than DTCThe innovative techniques used to produce Sylva's non-alcoholic sipping spiritsWhy Ben emphasizes clarity above all — whether in product design or brand strategyWhat he learned from early product missteps — and how he's applying those lessons to Sylva and SeasnWhy Ben doesn't build brands for himself — he builds them to meet real consumer needs with standout experiencesLast Call:In this Last Call update, we reconnect with Issamu Kamide, co-founder of Wonderwerk, to hear what's driving growth for one of the most innovative brands in wine.We first featured Wonderwerk last fall in Ep. 36 Since that time, Wonderwerk has grown its revenue 30%. We discuss:

Bartender at Large is excited to share our conversation with Ben Branson, founder of Seedlip, the world's first non-alcoholic distilled spirit. We discussed his journey from a simple idea to revolutionizing the drinks industry, the importance of sustainability, and what's next for Seedlip. Whether you're a founder, a cocktail enthusiast, or just curious about the non-alc category, this episode is packed with insight. https://linktr.ee/Bartenderatlarge?fbclid=PAQ0xDSwKYNv1leHRuA2FlbQIxMAABpxQXKrMJx1fMvwrHYnk-mLVEhm-0XQ-ImKqZBqd5ZN6_w5nhWVrbLw_BejiP_aem_rDrfqHqrX2L49kNrt8ZqdA ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

Ben Branson is a British entrepreneur best known for founding Seedlip, the world's first distilled non-alcoholic spirit, and later Pollen Projects, a studio focused on reimagining moderation. Inspired by his 300-year farming heritage and a 17th-century book on herbal remedies, Branson began experimenting with distilling botanicals in his kitchen. Seedlip launched in 2015 and quickly gained acclaim for offering a sophisticated, alcohol-free alternative.In 2023, Branson launched Pollen Projects to drive the next wave of non-alcoholic innovation. The studio's creations include seasn, a 0.0% ABV bitters range, and Sylva, the world's first aged non-alcoholic spirit made from wood. A passionate advocate for neurodiversity, Branson also hosts The Hidden 20% podcast, shining a light on the experiences of neurodivergent individuals.seedlip_ben | seedlipdrinks | seasnyourdrinks | sylva.labs | hidden20podcastFind Me:IG + TikTok citrusdiaries.studiocitrusdiaries.com | hello@citrusdiaries.comCreate your ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ today! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#madeonzencastr

This week in the Lobby Bar we finish out Mocktail Month with an inspired cherry forward mocktail from Seedlip! Plus we take a look at the box office, the avalanche of movies coming out, and look ahead to Oscars! Cocktail Recipe: Seedlip Damascus Oscar 2025 Pick'em! Merch Shop - drinkthemovies.square.site https://www.patreon.com/drinkthemovies https://www.instagram.com/drinkthemovies/ https://bsky.app/profile/drinkthemovies.bsky.social https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com https://www.youtube.com/@drinkthemovies https://discord.gg/fsdW2QqqpS *Please Drink Responsibly*

Send us a textLaunching an unproven concept into an untapped market segment requires exceptional courage. For Emma Wykes and Seedlip, the vast potential they saw in the non-alcoholic spirits category transformed this calculated risk into a pioneering opportunity. Join host Andres Correa as he sits down with Emma Wykes, the former COO of Seedlip Drinks. As a figure who played a pivotal role in building the world's first non-alcoholic spirits brand that caught the attention of industry giant Diageo, Wykes's entrepreneurial journey serves as a prime case study of how founders can successfully build disruptive brands that last. Now a founding partner at Pollen Projects and CEO of Seasn Cocktail bitters, Emma brings her wealth of experience in the beverage industry to share invaluable insights on what it takes to launch and scale innovative drink concepts in today's competitive market.Featured Guests:Emma Wykes, Founding Partner of Pollen Projects & CEO of Seasn  Mentioned in this episode:SeedlipDiageoPollen ProjectsSeasnWant to stay in the know about new episodes from the podcast? Fill out the form below: https://share.hsforms.com/1MEb-81x2TXi3f15qO_yEpA4tip1Learn More About Park StreetSign up for our Daily Industry Newsletter.Sign Up for our Monthly Newsletter.Check out Park Street's Guide to Getting Started in the U.S. MarketFollow us for more industry insights onLinkedIn FacebookTwitterInstagram

Ben Branson founded the world's first and best-selling distilled non-alcoholic spirit, Seedlip. Since completing the sale of the business to Diageo in 2019, he has maintained an interest in the growing non-alc industry, recently launching Pollen Projects - an independent venture studio. Their founding project has just gone live, ‘seasn' - a non-alcoholic cocktail bitters.  Branson is also the founder of neurodivergence charity PRISM ND and hosts their podcast The Hidden 20%.

Episode Highlights:Join host Damian Cole as he kicks off 2025 with predictions for the biggest cocktail and bar trends of the year. After a festive break and a well-earned third-place finish at the Irish Podcast Awards, the Cocktail Academy Podcast is back and ready to dive into what's next for the cocktail world. From hyper-local menus to immersive bar experiences, this episode covers it all!What You'll Learn in This Episode:

We are back for another month of mocktails, and this week we are taking a look at some N/A liquor brands, and Brian's personal favorite Seedlip! We mix up a simple mocktail to get the new year started off right, plus we talk the Golden Globes, try to figure out who Robbie Williams is, and get scared by a new season of Goosebumps! Cocktail comes from Seedlip Merch Shop - drinkthemovies.square.site https://www.patreon.com/drinkthemovies https://www.instagram.com/drinkthemovies/ https://bsky.app/profile/drinkthemovies.bsky.social https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com https://www.youtube.com/@drinkthemovies https://discord.gg/fsdW2QqqpS *Please Drink Responsibly*

Ben Branson founded Seedlip Drinks. Seedlip pioneered the Low to No movement. The Low to No Movement helped more people go sober.More sober people, led to more happier people. More happier people, more productive people.We REALLY don't understand the power of Sober (just yet) It's unfathomably enormous. In 50 years, we'll teach kids in school. Going sober is discovering coffee. Going sober is discovering electricity. Going sober is discovering penicillin. Going sober is discovering Nandos Garlic Bread & Chicken Thigh combo (dun kno, my G) Honour to sit with LEGEND and great friend, Ben BransonRecorded at our Live Podcast + Supper Club back in May at Coal Rooms, Peckham We've got 7 more Live Podcasts + Supper Clubs coming up this year.16 peeps MAX. Exclusive for our Newsletter readers only. Wanna hang out with the donny food & drink founders? Subscribe in comments below. ON THE MENU 1. Why Building a Brand is like jumping off a cliff and building the plane on the way down2. Unveiling The Seedlip Success Blue Print: Local vs. Global vs. Micro vs. Macro 3. “You want people to think you're idea is f*cking stupid” - you want strength either side 4. Where are your 1000 true fans GLOBALLY? It's easier to sell to a bar Barcelona vs. a pub in Lincoln 5. Why Seedlip Chased Credibility “… I never once said Seedlip was great, I let other people do that?” 6. The world's changed, so has the way you build brands: “social media is blurring the borders” + “everything is happening at the same time” 7. How Seedlip cracked the EXPORT ENIGMA: get them to pitch to YOU8. Julian Metcalfe, Pret a Manger Founder “Simplicity is Hard, Complexity is Easy” 9. Ben Brand “Make it SIMPLE, Don't SIMPLIFY it” 10. How Founders can think "Fast & Slow" + Rick Rubin “distraction is not procrastination”11. If you've got an idea…. If it's REALLY a good idea DON'T LET IT DOWN 12. Don't second guess yourself as you get bigger… “Never hire a great CV and a middle aged man”

The actress Tracy Ann Oberman is back playing Shylock in 'The Merchant of Venice: 1936' - a version inspired by the life of her great-grandmother who stood on the frontline against the fascists at the Battle of Cable Street. Laura Henry-Allain also tells us how she was inspired by her Gran Gran and the stories she shared that helped Laura create the UK's first animated series about a Black British family…'JoJo and Gran Gran'. Ben Branson joins, the maverick behind the non-alcoholic spirits company Seedlip, hosts the podcast 'The Hidden 20%' where he shares conversations with fellow neuro-divergent people. All that, plus we have the I-Ts of K-J-T – that's the Inheritance Tracks of Olympic medallist Katarina Johnson-Thompson. Presenters: Nikki Bedi and Jon Kay Producer: Ben Mitchell

Ben Branson is not the kind of person you'd find at a cocktail party. In fact, he loathes socializing. And, yet, he's deeply invested in its future. Ben is best known as the founder of Seedlip, the pioneering nonalcoholic spirit brand that was at the forefront of the now burgeoning category of zero proof beverages.  In 2019, Ben sold a majority stake of Seedlip to beverage alcohol conglomerate Diageo, which, at the time, described the brand as “a global drinks giant of the future.” While Ben is still a shareholder in Seedlip and continues to operate as part of its team, he's set his sights on the next stage of development for non-alcoholic beverages and cocktails via a new venture called Pollen Projects.  The U.K.-based company introduced two brands this year: Seasn, which markets premium cocktail bitters designed to be “the salt & pepper for drinks”; and Sylva, an innovative take on dark non-alcoholic spirits. Both brands are the heart of Ben's mission to shape “the second wave of moderation,” helping people to drink and, in turn, socialize better. In the following interview, I spoke with Ben about his perspective on an evolving market for non-alcoholic beverages and his roles as both godfather and innovator, why he's not trying to supplant legacy spirits and why he's betting big on an unusual sourcing and production model. Show notes: 0:35: Ben Branson, Founder, Seedlip & Pollen Projects - Ben recalls his first appearance on Taste Radio in 2018 and reflects on his 11-year career in non-alcoholic spirits, including why he hated the first six months building Seedlip and what is motivating his work with Pollen Projects. He also explains why he doesn't feel any “external pressure” as leader of the non-alcoholic category, but why he's concerned about brands delivering the quality and flavors that consumers are expecting and how his success with Seedlip has made it somewhat easier to develop new brands. Ben also shares his perspective on legacy beverage alcohol brands launching zero-proof versions, common attributes among “the best” non-alcoholic brands and why some brands “are going to suffer.” He also talks about why he's constantly focused on the future of socializing even though he describes himself as “unsocial.” Ben also discusses the creation and business strategy of Sylva, his unique approach to ingredients and sourcing and why he chose to market the NA dark spirits brand via a subscription model and how he evaluates investors and new funding opportunities. Brands in this episode: Seedlip, Season, Sylva, RXBAR, David

Adam, Joanna, and Zach speculate about Diageo's recent acquisition of Ritual Zero Proof: with Seedlip already in the portfolio, why add another brand? Does the growing popularity of "zebrastriping" in the UK portend a similar trend here in the US? What is the target market, and why is it likely to be largely on-premise? Plus, an extended discussion of hotel bars. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Adam is drinking: Martini at Corner BarZach is drinking: Bale Breaker "Pink Skies" Fresh Hop IPAJoanna is drinking: Casamara Club "Superclassico" AperitivoInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

We have a brand-new episode of ‘Autism: In conversation with auticon' to share with you. Hosted by Carrie Grant, our latest episode is all about autistic talent – what that means, what that looks like, how we celebrate it, and how we nurture it.   Carrie is joined by a fantastic panel, including: Ben Branson, founder of Seedlip, Pollen Projects and The Hidden 20%, Dancer & TV Personality Tom Malone Jnr, and Steve Hill, Chief Commercial Officer for UK & Ireland at auticon.

On this taxi-riffic episode of China on The Rocks, Hosts Logan & Ana are joined by guest contributor Daniella from Hong Kong. Listen in as the host cover. variety of topics and Ana goes on a taxi/Seedlip rant. Catch us on Instragram at ChinaOTRocks or in person at Tacolicious.

He may be nicknamed “The Beverage Whisperer,” but when Ken Sadowsky speaks he's heard loud and clear.  A longtime industry advisor and investor, Ken is one of the most respected and influential voices in the beverage business. Ken is currently the executive director of The Northeastern Independent Distributors Association, known as NIDA, a group of wholesalers that operate in states from Maine to Pennsylvania. He's also a senior advisor with Verlivest, the Belgium-based investment holding company founded by the owners of Anheuser-Busch InBev, which holds stakes in Oatly, Vita Coco and Hint Water. Ken is personally invested in and an advisor to several beverage companies including LifeAid, Icelandic Glacial, Recess and Dyla Brands.  This episode is the third of a trilogy with Ken, who also joined us for conversations in 2016 and 2019. Ken and Taste Radio editor Ray Latif sample drinks representing fast-growing, bleeding-edge and established categories, including better-for-you sodas, cannabis libations, nonalcoholic cocktails, and shots of the juice variety. As they sip their way through a mish-mash of beverages, Ken shares his perspective on trendy concepts, package design, formulation his investment thesis, and successful retail strategies. Show notes: 0:35: Ken Sadowsky, The Beverage Whisperer – Ken and Ray engage in some Sox talk before they dive into a mass of beverages, foreign and domestic. Ken talks about cutting his teeth back in 1983 and his ability to understand what brands have what it takes to go from “the core consumer to the more consumer” and why he's not bullish on non-nutritive sugar alternatives. They sip on some Chamberlain Coffee and chat about how the cold brew coffee category has morphed and whether non-alcoholic cocktails are – at this point – more sizzle than steak. Ken also explains why he's a fan of entrepreneurs with industry experience and why it's important to be nice to your distributors, before sipping on Olipop's limited-edition Barbie collaboration and sharing his take on the future of better-for-you sodas. He also admits to being an “illegal cannabis consumer” (not really), why you should sample beverages warm, getting retailers to merchandise your brand in two locations and the Catch-22 of fundraising. Brands in this episode: Mountain Dew, Chamberlain Coffee, Throne Sport Coffee, Vitaminwater, De Soi, Little Saints, Lapo's, Seedlip, Parch, Honest Tea, Prime, Alani Nu, Olipop, Slim Fast, Poppi, Evolution Fresh, Nantucket Nectars, Nixie, Late July, Cape Cod Potato Chips, Milonga, Recess, Magic Cactus, Alldae, Guayaki, Yerbae, Louie Louie, Fhirst, Wunderground's Brain Wash, Califia Farms, Starbucks, Loom, The Turmeric Co., Icelandic Glacial

In this episode of the Startup CPG podcast, join Daniel Scharff and a distinguished panel of investors, Salle Jian, Alex Malamatinas, Brandon Yahn, and Connor McKenna  from the beverage industry as they explore the latest trends and opportunities in the non-alcoholic and low-alcohol beverage market. They share insights from their experiences with brands like Seedlip, Kin Euphorics, and Liquid Death, highlighting the shift in consumer preferences toward healthier and alternative drinks.They also cover key topics such as consumer preferences, market opportunities, brand storytelling, and strategies for engaging with investors. The panelists emphasize the importance of authenticity, market understanding, traction metrics, and effective communication in building successful brands in the competitive spirits and beverages market.Additionally, they delve into startup pitches within the CPG industry. Founders present innovative product ideas, from non-alcoholic beverages to unique food products, aiming to attract investment. Key themes include product differentiation, market potential, sustainability, and personal founder stories, all delivered in concise 30-second pitches.Tune in for valuable insights and actionable advice for anyone interested in the evolving beverage industry!Listen in as they shares about:Non-Alcoholic and Low-Alcohol DrinksFounder's Story and PassionHealth and Wellness Beverages Unique Flavor Profiles and International InfluencesConsumer Behavior ShiftsRetail and Market StrategiesCorporate Venture and Strategic InvestmentsConsumer Trends and MarketingPurpose-Driven Brands and Multicultural ConsumersVC and Investment StrategiesTrade Shows and ConferencesMarket Opportunity and TractionFeedback from Investors and Diverse Product OfferingsEpisode Links:Diageo WebsiteSAP.iO WebsiteSalle Jian LinkedInAlex Malamatinas LinkedInMelitas Ventures WebsiteBrandon Yahn LinkedInConvivialité Ventures WebsiteConnor McKenna LinkedInPronghorn WebsiteDon't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

I recently had the pleasure of sitting down with Ewan Morgan, Head of Whiskey Outreach and National Luxury Ambassador for Diageo who owns some of the largest liquor brands in the world, from Tanqueray & Casamigos, to Guiness and Non-Alcoholic brand Seedlip. But what most may not know, is that Diageo also owns a fair share of high end labels too, like Lagavulin and Mortlach. And after four decades of closure, the iconic Port Ellen distillery in the Island of Islay is reopening with Diageo in a historic moment for the Scotch industry. Ewan and I chat about the Scotch Whiskey collecting market, growing up in a family who lives and breathes the spirit, and he even takes me through a tasting of the new Port Ellen Gemini release, retailing for fifty thousand dollars. And to top it all off, we recorded at an amazing ten million dollar apartment on One Wall Street thanks to our friends at Optimist. Ewan is truly an expert which is why he's worked his way up to have what most would consider one of the greatest jobs in the world. So without further adieu, this is Ewan Morgan, for Collectors Gene Radio.Diageo - https://www.diageo.com/One Wall Street - https://onewallstreet.com/Optimist - https://www.optimistconsulting.com/Ewan Morgan - https://www.instagram.com/ewanmorgan/?hl=enPort Ellen - https://www.diageo.com/en/news-and-media/stories/2024/port-ellen-reborn-the-reopening-of-islay-s-legendary-ghost-distillery

Part Deux is here to demolish down your ear lobesSince the glorious success of Seedip and single handy created Alcohol Free Movement.Ben's back doing what he does best - BUILDING F*CKING MAZING STUFF

seasns changing, seasn launchingnovember last year.hot summer melting into cold wintera swanky restuarant called Nessa just off SoHo at the launch part for Ben Branson's new brand seasnsat on plush velvet pillows, deep-racing greens and hurling-purples, drinking champersBen said: “Why don't I interview you, mate?”I volleyed “Not sureeee about that mate, will people even wanna listen to that? ”Two weeks later.It happenedA 5.5 hour podcast - the longest I've ever reorded.INSANE + INTENSEBen interviewed me.I interviewed BenWas a TOTAL honour to have someone I've respected for many years interview me.Really hope you like it.We've cut it into two parts.

We are delighted Hugo Rifkind found some space for us during this busy election time… because in between skewering politicians and offering searing commentary in both his Times column and radio show, Hugo Rifkind has written a novel, called Rabbits, which is out now. It's been variously described as everything from Saltburn with kilts, Trainspotting meets The Secret History – it's set in the 90s in Scotland and it's really excellent, so order it now for your holiday. Sorry to be bossy. We talk about teenage kicks, the maddest bits of the election so far and why he's SHOCK HORROR optimistic about the future... PLUS This week's episode is bravely brought to you by seasn, non-alcoholic aromatic bitters designed to give any drink something a little bit extra, which Emilie is putting on absolutely everything. seasn is the brainchild of Ben Branson, who is the founder of elegant non-alcoholic sprits Seedlip. He is also on this week's podcast talking to us about creating a breakout category of his own and how he made his twin super powers of ADHD and autism work for him...seasn is available to buy online from seasnyourdrinks.com, and we have an offer for you guys - 15% off with the code MIDULTSEASN15.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Have non-alcoholic cocktail menus gone the way of the BlackBerry? Milan Martin thinks so, and he has good reason to believe it. Milan is the founder and CEO of The Free Spirits Company, a brand of hand-crafted, non-alcoholic spirits and RTD cocktails. Founded in 2020, the company markets zero-proof bourbon, gin, tequila, amaro and vermouth, along with a canned margarita and Kentucky mule. Milan's vision is not to replace spirits from consumers' drinking occasions, but to empower them – and bartenders – with the optionality to create no- or low-proof cocktails, depending on their mood and setting.  Free Spirits products are produced using a process it describes as “distillate reconstruction.” The company sources natural ingredients – American white oak, European juniper, and Mexican blue agave, to name a few – and distills their essences while reconstructing the nose, flavor notes and mouthfeel of traditional spirits. Vitamins B3 and B6 are also added to enhance the consumption experience. In our interview, Milan talks about the “aha” moment that led him to create The Free Spirits Co., why flavor improvement is a process, how to convince someone who didn't like a product the first time to give it a second try, and why he's bullish on the brand's RTD cocktails. Show notes: 0:35: Community, Class, Clouds and Cookies – BevNET's director of community Melissa Traverse joins the show and chats about recent and upcoming episodes of Community Call and the hosts collectively talk about valuable content for early-stage founders at BevNET Live Summer 2024. They also munch on mood-boosting, freshly baked cookies (and some crispy ones, too) and highlight Cloud Water's new look energy drinks along with a new flavor variety for a sparkling tea brand. 22:20: Interview: Milan Martin, Founder & CEO, The Free Spirits Co. – Milan shares recommendations for Philadelphia restaurants, before Taste Radio editor Ray Latif shares an anecdote about the popularity of non-alcoholic cocktails in Boston. Milan explains why he undertook “zero” market research when developing Free Spirits, why cocktails generate irrational behavior (but not in the way you're thinking) and the most common reasons that people buy his products. He also quotes Netflix founder Reid Hoffman when discussing flavor development, why niche retailers are a big part of the brand's consumer trial strategy and why building strong relationships with the hospitality industry has helped the company compete with deep-pocketed brands Brands in this episode: The Free Spirits Co., Fancypants Baking Co., Doughpamine, Bang, Oathaus, Honey Mama's, Cloud Water, Sarilla, Seedlip, Ritual Zero

Remember a time when asking for a non-alcoholic beverage meant getting a soda or an apple juice? Well, thanks to the brain behind Seedlip, there are now stores filled with No-ABV and Low-ABV spirits. It's not often one can invent a whole new category of drinking, but our guest did, and now he is coming for bitters, watch out.My friend and former Lush Lifer Ben Branson was on the program more than 5 years ago and since that time, he is not only the Founder of Seedlip - the first ever non-alcoholic spirit, but also the Pollen Projects, the non-profit The Hidden 20% & the host of The Hidden 20% podcast. He is also the genius behind the new drinks flavoring, seasn.There are two seasns right now in the UK (and coming soon to the US) LIGHT and DARK - each born to make your drinks even tastier. LIGHT brightens up your lighter drinks and DARK adds a rich spicier note to your darker drinks. But I don't want to give it all away. But I don't want to give it all away. The story of seasn is Ben's to tell.Before we begin, you can always watch this episode on Youtube, plus all the other Lush Life episodes as well as a whole lot more; just head to youtube.com/@lushlifemanual that's youtube.com/@lushlifemanual!The cocktail of the week is the seasn Margarita:INGREDIENTS 40 ml Blanco Tequila 20 ml Fresh Lime juice10 ml Cointreaul3 dashes seasn LIGHT 2:1 sugar syrup as needed METHODAdd all ingredients to a shaker with iceShake for 15 secondsFine strain into a coupe or rocks glass with iceGarnish with Maldon sea salt rim and a lime wedge.OR make the non-alcoholic seasn Margarita:INGREDIENTS 40ml Seedlip Garden 20ml Fresh Lime juice3 dashes seasn LIGHT Agave syrup as needed METHODAdd all ingredients to a shaker with iceShake for 15 secondsFine strain into a coupe or rocks glass with iceGarnish with Maldon sea salt rim and a lime wedge.You'll find this recipe and all the cocktails of the week at alushlifemanual.com, plus links to most of the ingredients.Full Episode Details: https://alushlifemanual.com/seasn-with-ben-branson-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://substack.com/@alushlifemanualLush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every Tuesday, usually!!

Ben Branson (@Seedlip_Ben) launched Seedlip, the world's first non-alcoholic spirit in 2015. Today it is available in roughly 25 countries and because it carries the designation non-alcoholic, it can be easily shipped to your door in the mail.Do you know someone who might enjoy this? Please share it.Seedlip has four products, with its most recent launch being Notas de Agave, which is only sold in the US. They have an AI tool named Elli, which can help you decide what to buy and how to use it.The two biggest takeaways from my conversation were: 1) a drink whether it has alcohol or not, deserves the same amount of care and attention. 2) when you buy a drink, are you paying for the ABV or the flavor and experience?According to IWSR, the non-alcoholic market is now worth more than $13 billion. Ben believes there will be upcoming consolidations in the market as it balloons, but the overall trend is upward.Ben mentioned a 17th-century document, The Art of Distillation, which helped him learn how to make basic non-alcoholic products. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Today, I am joined by Ben Branson, a remarkable entrepreneur and the visionary founder of 'The Hidden 20%' charity. Ben bravely shares his journey with autism and ADHD, offering insights into how neurodivergence shapes his life and relationships. As the founder of Seedlip and host of the Hidden 20% podcast, Ben explores the power of embracing unique perspectives and celebrates the strength found in thinking differently. Join us as Ben shares his experiences of navigating social challenges and candidly discusses the impact of neurodivergence on his role as a husband and father. Find Ben:Instagram: @seedlip_benListen to The Hidden 20% Podcast: https://www.hidden20.org/Follow Hurt to Healing on Instagram: @hurttohealingpodHurt to Healing Website: hurttohealing.co.uk Hosted on Acast. See acast.com/privacy for more information.

As expected, commerce reigned at the annual Coachella music festival, but which food and beverage companies stood out? We have a report. This episode also features conversation with Laura Merritt, the CMO of Diageo Beer Company, who discusses how Guinness' non-alcoholic Zero variety is helping the brand cultivate a new generation of consumers. 0:35: A Sordid Past. Cat's Milk. The Bramins. Jacqui's Spirits. Robin's Egg Blue. TB12 In 0.5 Sec. – Jacqui chats about personal pub culture before diving into her trip to Coachella and interactions with a handful of brands, including one that slyly promised “a good time.” The hosts briefly discuss Momofuku's decision to abandon its trademark battle and the proper way to say “pecan,” two products that highlight a new era for cocktail culture, a game-changing package for condiments and, perhaps, the most beautiful color in the world. 32:36: Interview: Laura Merritt, CMO, Diageo Beer Company – Laura is the marketing lead for Guinness, the iconic brand best known for its draught Irish stout beer. We met with Laura at Expo West 2024, where Guinness was highlighting its Zero variety, a non-alcoholic beer brewed to approximate the classic taste, mouthfeel and color of the original liquid. In our interview, Laura spoke the reason Diageo brought Guinness to Expo West, why she compares the rise in consumer demand for non-alcoholic beer to that of a popular food trend, how its Zero variety gives the brand optionality and how the company is attempting to cultivate a new generation of Guinness consumers. Guinness' innovation strategy and how modern trends fit into its approach. Brands in this episode: Guinness, Lucky Energy, Poppi, Bitchin' Sauce, Momofuku, Homiyah, This Little Goat, Archer Roose, Evolution Fresh, Pecana, Sayso, Gorgie, Mission Craft Cocktails, Haven's Kitchen, Healtea, Ringa, Unreal, Heineken, Athletic Brewing, Seedlip, Ritual Zero

Mushrooms are having more than a moment. But how far can fungi go? The hosts discuss the potential for “magic” and functional forms of the trendy ingredient. They also riff on a prediction that cannabis drinks could be “the most common weed consumption method in the next 5-10 years,” deride overly enthusiastic terms on LinkedIn and Instagram, and share their respective takes on snacking pasta and Ritz “White.”  We also feature an interview with Amy Racine, the beverage director for New York-based hospitality group JF Restaurants, about the evolution of on-premise drinking culture. Amy speaks on how current trends in wine and spirits influence beverage strategy, the impact of consumers becoming more educated and informed about higher quality adult beverages and why she compares growing demand for no and low-alcohol drinks to that of vegetarian food. Show notes: 0:43: Dr. Evil Craven. Jacqui Uses Eventbrite. Mike Is A Propaganda Hunter. Cannabis On Tap? Crunch Time – John was out of town, but his presence – and tweets – were felt. Jacqui gives a rundown of a not-so-secret magic mushrooms convention, Mike gets mad at the government (again!), and the hosts collectively wonder about the potential for mushroom and cannabis drinks poured next to beer. They also share their takes on adaptogen-infused energy drink and soda brands and sampled S'noods, a new “chef-driven, globally-inspired noodle snack.” 34:03: Interview: Amy Racine, Beverage Director, JF Restaurants –  Amy oversees the beverage selection at all JF Restaurants properties, which are helmed by Michelin-starred chef and restaurateur John Fraser. JF Restaurants operates several fine dining destinations in New York, Los Angeles and Tampa and recently opened an innovative food hall in Downtown Boston. Amy leads new cocktail development and curates wine lists as part of an overall focus to present unique and well-paired options for guests. Brands in this episode: Calexo, Magic Cactus, Wynk, Cann, Drippy, Poppi, Ritz, Melting Forest, Popadelics, Good Dirt, S'noods, Date Better, Brazi Bites, Nommii, Seedlip

From the Archives at the end of January 2024 Dad brings out this Non-Alcohol Episode.... At the start of "Dry February" Dad and Josh decide to do a special cocktail episode. In this episode they both make non-alcoholic cocktails. Dad uses the Ritual 0 Proof Rum Alternative to make a Dark and Stormy. Josh make 2 different cocktails with the Seedlip Grove 42. First he makes a classics egg white sour and then a Seedlip and ginger beer. They really enjoy these NA cocktails.   They enjoy cocktail ritual of the making and this NA cocktail show.

Tasting Notes:  This alcohol-free, calorie-free "spirit" is made for mixing with a blend of herbs, peas, spearmint, hops, rosemary, and thyme. It's best served over ice with ginger ale and a sprig of mint or rosemary. What you want out of any alcohol-free spirit is some body, flavor, and enough "zip" to stand up and not get run over by the mixer. If you like sipping a cocktail but don't want the alcohol OR calories this Dry January, check out all of Seedlips offerings. Alcohol-Free, Calorie Free, Herbal & Tasty

Claire Warner has spent her wildly impressive career challenging convention and innovating new and exciting developments in the global beverage alcohol marketplace, including in her current role as Head of Advocacy for Diageo Great Britain. Claire's narrative is a testament to passion, perseverance, and the indelible mark one can leave on the spirits industry

As this year comes to an end we were compelled to reflect on some of the best and worst food trends of 2023. Some trends were downright awful while others piqued our curiosity. Here we explore the ones we'll bring forward into 2024 and the ones we'll gladly leave behind! If you prefer video, watch the full episode 30 YouTube video version. Like years past, 2023 was full of all sorts of trends, some good and even more not-so-good. Regarding food trends, 2023 saw a rise of consuming organ meat, restaurant surcharges, and an increase in non-alcoholic beverage offerings. In this episode, Tara and I explore some of the best and worst food trends of 2023 and make a few of our own predictions for 2024. Food trends 2023 Many of this year's food trends were influenced by TikTok and other social platforms. For example, The Liver King's popularity contributed to the rise in consuming organ meat, while other influencers began eating caviar topped everything. This year also saw the rise and fall of "butter boards", cooking on the counter, and massive upcharges for broths marketed as "bone broths". Spoiler alert - it's way cheaper to make your own stock or broth at home. The overarching worst trend of 2023, one that applies to more than just food, is rapid inflation and everything becoming more expensive. One of the trends we were happy to see was the rise in non-alcoholic beverage offerings from various companies, such as Athletic Brewing, Ghia, Seedlip, and others. Tara and I have our own predictions for 2024 food trends and we'll have to use this episode as a time capsule to see if we were right! What are some of your best and worst food trends of 2023? Resources Sip and Feast Recipe for Beef Stock Sip and Feast Recipe for Chicken Stock Sip and Feast Recipe for Steak au Poivre Tasting Table Article on Food Trends 2023 If you enjoyed The Best and Worst Food Trends 2023 episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

How do breakout brands, particularly those that operate in trendy categories, build sustainable businesses? They cultivate authentic relationships with consumers by delivering on attributes they're seeking. It's how Wilderton, a maker of small-batch, non-alcoholic spirits crafted from raw botanicals, is paving its path. Founded by Oregon craft spirits veterans Brad Whiting and Seth O'Malley, Wilderton launched in December 2020. The company markets three signature expressions that are distilled using globally sourced wild plants. The products boast the complexity and experience of a traditional spirit yet without alcohol.  As sober curious lifestyles take hold in parts of the U.S., Wilderton has emphasized its distinctive ingredients and innovative distillation methods, an approach that is consistently winning over both teetotallers and spirit consumers seeking a high quality alcohol alternative. In this episode, Whiting and O'Malley spoke about their interest in non-alcoholic spirits, how they view Wilderton as differentiated from similarly positioned brands, why taste is key when communicating product attributes and how to support, if not champion, other companies within the emerging category. Show notes: 0:43: Interview: Brad Whiting & Seth O'Malley, Co-Founders, Wilderton – Taste Radio editor Ray Latif met with Whiting and O'Malley at the 2023 Tales of the Cocktail convention where they spoke about Wilderton's new distillery and tasting room in Hood River, Oregon, their respective backgrounds in the spirits industry and why distilling non-alcoholic beverages isn't as complicated as it might sound. They also explained why they developed Wilderton to be an option for a variety of consumers, why they don't  create analogs of traditional spirits and how they educate the trade about how to use and promote the products. Later, they spoke about growing competition within the emerging segment of non-alcoholic spirits and shared their perspective on partnerships with strategic firms and legacy beverage alcohol companies. Brands in this episode: Wilderton, Pendleton Whisky, Clear Creek, Big Gin, Hood River Distillers, Seedlip, Athletic Brewing Co.

There's big money flowing into emerging concepts… and we have the receipts. Within this episode, the hosts discussed canned wine, plant-based analogs of popular snacks and THC-centric brands. We also discussed influential trends and innovative products in the evolving world of mixology in interviews with past World Class US Bartenders of the Year Jessi Pollak and Adam Fournier along with James Beard-honored mixologist and author Kim Haasarud.  Show notes: 0:45: Mike Trolls, United Rolls. Big Wins For Wine And BFY Brands. Oh, And Combos-Ish. – Mike tried to cover up his soccer team's historic collapse, before the hosts encouraged listeners to join BevNET's new Slack community, discussed E&J Gallo's acquisition of canned wine brand Bev and the news that a VC firm focused on BFY brands raised $34 million for its second fund. Later, Jacqui highlighted a couple high-test cannabis-based beverages and John shared some Combos-like snacks that Mike hasn't stopped eating since. 18:57: Interview: Kim Hassarud, Founder, Liquid Architecture – Haasarud spoke with Taste Radio editor Ray Latif about her role with the USBG, her efforts and advice to support the next generation of bartenders in America, surprising spirit trends and her perspective on growing consumer demand for low- and non-alcoholic cocktails. 39:38: Interview: Andrew Fournier, 2021 USBG World Class Bartender Of The Year/Jessi Pollak, 2022 USBG World Class Bartender Of The Year – Fournier and Pollak discussed their respective experiences competing in the World Class competition, the impact of being crowned champion on their careers, incorporating novel spirits and ingredients into their work and what flavors, textures, formulations are resonating with modern consumers. Brands in this episode: Bev, High Noon, Fishers Island Lemonade, MUDWTR, Mid-Day Squares, Three Wishes, Legally Highest, Highest Ground Coffee Co., Paqui, Rivalz, Combos, Moku, Seedlip, Johnnie Walker, Ketel One

What parallels exist between music, food and beverage and how can they inform entrepreneurs about innovation strategies? The hosts look to legendary music producer Rick Rubin for answers. We also discuss trends from behind the bar with the 2023 USBG World Class bartender of the year Renato Tonelli and Julie Reiner, the owner of world renowned NYC cocktail restaurants The Clover Club and Leyenda. Show notes: 0:43: Ray Is Pumped, Walmart Is In The House, Consider The Listener's Perspective, Amaro Sherbet! – Less than two weeks away from BevNET Live Summer 2023, the hosts spoke about the opportunity for attendees to meet one-on-one with buyers from Walmart and Sprouts before discussing how a recent “60 Minutes” interview could help founders strategize for new product development. They also sipped on CBD-infused beverages and better-for-you sports drinks before snacking on amaro-infused sherbet and chilled granola bars. 24:25: Interview: Renato Tonelli, 2023 USBG World Class Bartender Of The Year – Tonelli sat down with Taste Radio editor Ray Latif amid the USBG Presents World Class competition, which was sponsored by beverage alcohol giant Diageo and held in Austin, Texas last month. The event featured 30 of the nation's top mixologists, each of whom were presented with a series of challenges inspired by current spirit and cocktail trends. Ultimately, the title was earned by Tonelli, a bartender and the beverage training director at esteemed New York City bar Dante. In this interview, he spoke about his experience in the competition, how he sources inspiration and manages pressure and why he's bullish on non-alcoholic cocktails. 37:02: Interview: Julie Reiner, Owner, The Clover Clover, Leyenda and Milady's – Judging the USBG World Class competition were industry legends and luminaries, including Julie Reiner, the Brooklyn-based owner of world renowned cocktail bars The Clover Clover, Leyenda and Milady's. In this conversation, Reiner spoke  about how she uses her influence to promote positive and progressive trends from behind the bar and in patrons' glasses as well as her interest in RTD cocktails as the co-founder of Social Hour. Brands in this episode: Poppi, vitaminwater, Bai, Wet Hydration, Gatorade, Powerade, Sati Soda, Brez, Squirt, Starry, Sierra Mist, Salt & Straw, Straightaway Cocktails, Mooski, Seedlip

Today is Monday, January 16, and we're looking at Tito's vs. Seedlip.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.