Our Technique

Sam’s meticulous research led him to discover an ancient tonic called Oxymels: a traditional elixir where an apple vinegar base is patiently infused with fresh herbs and botanicals for several weeks, before its tart flavour is balanced out with honey. Genius. Delicious. And deliberately non alcoholic. It’s a combination that offers the perfect medium for aromatic roots, fresh herbs and botanicals to create a complex, booze-free drink with a long and dry finish.

SHOP BOTIVO

Our Ingredients

Botivo is all natural and made from 8 ingredients: rosemary, thyme, orange zest, gentian, wormwood, honey, fructose and apple cider vinegar.

Rosemary

Wonderfully aromatic, this evergreen shrub is reckoned by herbalists to be stimulating and mind clearing. We use British rosemary whenever it is in season.

Orange Zest

Bringing a subtle citrus note to Botivo, this element harmoniously binds all of the ingredients together.

Gentian

With roots famous for adding a lovely woody and bitter taste, this alpine flower is a key ingredient in many cocktail bitters, aperitifs and vermouths. Not native to the UK, we import ours from France.

Apple cider vinegar

Native to England and less acidic than other vinegars, such as sherry or red wine. We get ours from Devon, where it has been aged for at least one year to develop complexity.

Honey

We use fully organic, wildflower honey to balance out the complex botanical flavours.

Thyme

Less commonly found in aperitifs, we think this aromatic herb adds a delightful layer of complexity to the mix. And it’s known to help clear the sinuses! We use British when it is in season.

Wormwood

An intensely bitter botanical and powerful digestive, this distinctively aromatic herb is used in the production of most absinthes and vermouths. In fact, the word vermouth is the French pronunciation of the German word wermut, or wormwood.

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A Consistently Unique Flavour Experience

Like a wine, we are dealing with natural, raw ingredients, fruits, botanicals and honey, whose flavour notes and undercurrents can fluctuate with the weather, quirks of pollination, soil and many other unique variables. So though the recipe remains the same, each batch will have its own very slightly distinct flavour profile.