Over three hundred years ago, it was common for physicians to distil herbal remedies using copper stills, harnessing the power of nature and alchemy to solve medical maladies. In 1651, one such physician, John French, published The Art of Distillation documenting these non-alcoholic recipes. At that same time, a family in Lincolnshire had started farming, hand sowing seeds using baskets called ‘seedlips’.
Centuries later, Ben stumbled across John French’s recipes and began experimenting with them in his kitchen, using a small copper still and herbs from his garden. That might have been the end of the story, if he hadn’t been given a sickly sweet pink mocktail one Monday evening in a restaurant. The result was the beginning of an idea to combine his farming heritage, love of nature, his copper still and forgotten recipes with the need for proper non-alcoholic options; a name inspired by the seed baskets carried by his family centuries before and a process of Seed to Lip: and so Seedlip was born.