Seedlip, the world’s first distilled non-alcoholic spirit, is coming to Hong Kong.
Solving the ever-growing dilemma of ‘what to drink when you’re Not drinking®’, the spirit launched to great acclaim in November 2015, becoming an immediate sell-out in London’s Selfridges and is now served in over 15 international cities, 100 Michelin-starred restaurants – including The Fat Duck and Eleven Madison Park – as well as the world’s top cocktail bars including The Dead Rabbit, Dandelyan, Baxter Inn and The Savoy.
Hot off its global success, Seedlip will launch in Hong Kong this March, and has already impressed the city’s bartenders and industry experts. The public will also be introduced to the brand’s complex mixes at Taste of Hong Kong, where the Seedlip team will be crafting cocktails and leading master classes throughout the four-day restaurant festival.
Available in two expressions, Seedlip Garden 108 captures the essence of the English countryside with sophisticated top notes of the handpicked peas and hay from the founder’s family farm with a complex herbal base character of spearmint, rosemary and thyme. Seedlip Spice 94 is aromatic with strong spice (all-spice berries and cardamom) and citrus (lemon and grapefruit peel) top notes and a long bitter from the highest quality barks (oak and cascarilla). Both spirits are best served with tonic or as the base for martini or sour style non-alcoholic cocktails.
In Hong Kong for the launch will be Founder Ben Branson, who started Seedlip in his kitchen in the woods with a small copper still and a copy of The Art of Distillation written in 1651, which documented apothecaries’ distilled non-alcoholic herbal remedies. Blended and bottled in England, Seedlip has created a coveted bespoke maceration, copper pot distillation and filtration process for each individual botanical that takes six weeks. Seedlip’s spirits contain zero calories, are sugar-free, sweetener-free and artificial flavour-free, making a Seedlip & Tonic the credible adult alternative to alcohol if not drinking.