Botivo

The brand was started during the COVID-19 lockdown by Sam Paget Steavenson, a drinks maker who had previously been chosen to create drinks for the Royal Wedding in 2018. Sam spent years researching techniques and ingredients before the first batches took shape. Imme Ermgassen, his partner, tried the finished drink, left her job, and joined him as co-founder.

Oxymels are a preparation of honey and vinegar historically used as a tonic, and Botivo's production follows this model closely. Each batch is built on a base of aged British apple cider vinegar and organic wildflower honey, into which real botanicals are infused: wormwood leaf, gentian root, thyme, orange zest, and rosemary sourced from British growers when in season. The process uses low intervention techniques throughout; the drink is raw and unpasteurised, with no flavourings or preservatives added. Non-GMO beet-derived fructose rounds out the botanical bitterness. Every batch takes over a year to complete from start to finish.

Botivo is antioxidant-rich and noted for its gut health and digestive properties. It is classified as thujone-free to FDA standards, containing less than 10mg of thujone per litre.

The aperitivo is served in 45 of the top 100 restaurants. Botivo suits sober-curious drinkers and those looking for a botanical, alcohol-free option at the table. Each bottle is hand-dipped in wax, holds 20 servings, and carries a two-year natural shelf life.