Seedlip

Branson drew inspiration from a 1651 book by John French, "The Art of Distillation", which documented non-alcoholic recipes, and from his family's 300-year farming heritage. He began by distilling herbs grown in his garden using a copper still in his kitchen, and the name Seedlip comes from the seedlip, a basket for carrying seeds while sowing.

Each ingredient, including herbs, botanicals, spices, and citrus peels, undergoes a six-week bespoke maceration before passing through double copper pot distillation, filtration, and blending, with the process applied individually to each botanical. Seedlip is designed to be mixed and was created as an adult alternative to sugary, fruity mocktails, not as a replica of any existing alcoholic drink. The brand has opened an alcohol-free distillery and maturation laboratory in Essex, where it is based.

Seedlip has since expanded to more than 35 markets worldwide. The spirits are served in eight of the ten best bars in the world and in over 300 Michelin-starred restaurants, and one of its drinks has won awards. In 2021, the brand reported £15.2 million in revenue and a 33% share of the alcohol-free spirits market. Diageo acquired a majority stake in 2019, placing Seedlip within its portfolio of alcohol-free and low-alcohol drinks alongside its sister brand, Æcorn Aperitifs.

Seedlip is aimed at designated drivers, teetotallers, pregnant and breastfeeding women, mindful drinkers, and fitness-focused drinkers.