Feragaia

The name derives from Latin and Greek roots meaning "wild earth", nodding to the 12 responsibly sourced botanicals drawn from both land and sea. These include lemon verbena, blackcurrant leaf, chamomile, bay leaf, ginger root, sugar kelp, pink peppercorns, ancho chile, cayenne pepper, apple, hibiscus, and bitter orange.

Because no alcohol is used as a solvent, Feragaia's process requires six times more botanical matter than a conventional spirit would. Maceration uses cycles of heating and chilling to extract the botanicals' natural flavours; the liquid is then steam distilled through a traditional copper pot still across multiple runs, blended by hand, and cut with Scottish water. After blending, the spirit rests for around two months before bottling. The finished product is naturally amber in colour, and the brand states plainly that it is not based on whisky and bears no resemblance to one in taste.

Feragaia was developed from 2018 with a stated intention to challenge what its founders considered an apologetic stance in alcohol-free drinks, positioning the spirit as a drink in its own right rather than a substitute for any existing category. In November 2021, the brand received £1.5 million in investment from Andres Povls. It has since been extending into the ready-to-drink market with pre-mixed cans.

Spirits are bottled at the Fife distillery in 100% recycled glass, and Feragaia distributes internationally, with availability confirmed in Canada and Australia.