JIN JIN

The idea for JIN JIN came from a visit Supradit made to family in Thailand, where she encountered the local tradition of enzyme drinks: cultured fermented concentrates made by combining plants and fungi and allowing them to break down over an extended period. That tradition informed a product with no direct equivalent in mainstream AF spirits ranges. Supradit brought the concept to London and launched JIN JIN's first product in 2020, establishing the brand as an independent, female-founded micro-producer.

Production is built around a traditional fermentation process. The 35 different kinds of fruits, vegetables, mushrooms, and seaweeds are fermented together, and the process takes over two years to complete before the product reaches bottle. That duration is central to JIN JIN's identity: it distinguishes the concentrate from botanical distillates and from standard cordials, both of which are produced on timescales measured in days or weeks. The result is a cultured concentrate positioned as an alcohol-free spirit and aperitif alternative, intended to be diluted and served in the same way as a conventional spirit.

JIN JIN operates at small scale, with its range currently centred on a single core product. Distribution runs through specialist and online channels. The brand is most relevant to sober-curious drinkers who want a genuinely unusual ingredient story and a fermented, functional background to their AF drink, rather than a replicated spirit flavour.