First Impressions
In 2013, Ben Branson — a farmer's son from the English countryside — found a copy of John French's The Art of Distillation, published in 1651. The book described distilling herbs and plants for medicinal purposes, long before gin existed as we know it. Branson spent two years experimenting with distilling herbs from his garden, perfecting a non-alcoholic spirit that would be sophisticated enough for cocktail bars. Seedlip Garden 108 launched in November 2015 and sold out immediately. It was the world's first distilled non-alcoholic spirit, and it created an entire category. Now served in over 100 Michelin-starred restaurants and the world's top cocktail bars, Seedlip was acquired by Diageo, the world's largest spirits company.
Tasting
Six botanicals are each macerated individually, copper pot distilled separately, and filtered before blending — a process that takes six weeks. Hand-picked peas and homegrown hay from Branson's own farm provide the signature character. The nose is herbal and fresh with sophisticated pea and hay top notes, rosemary and thyme creating a Mediterranean herb garden quality, spearmint cutting through with brightness. On the palate, peas provide an unusual vegetal sweetness while rosemary and thyme form the backbone. Hops add gentle bitterness and body. Each botanical is distinctly readable thanks to individual distillation — nothing is muddied. The finish is clean and herb-driven, shorter than alcoholic spirits but satisfying.
The Bottom Line
Seedlip Garden 108 earns a 7 — not just for what it tastes like, but for what it started. Before Branson, non-alcoholic spirits did not exist as a category. Now there are hundreds of imitators, but Garden 108 remains the benchmark: the one that proved adults who choose not to drink deserve something more interesting than sparkling water. Best with tonic and a sugar snap pea garnish, or in a non-alcoholic Negroni with Aecorn Bitter and Aecorn Aromatic.
