Non-Alcoholic Spirit | Created By The World's Most Wonderful Plants

Interview with JOMO Club & Everleaf Drinks' Founder, Paul Mathew.

Introducing Everleaf Drinks' Non-Alcoholic Spirit, Forest - JOMO Club's May headline spirit ! 

Why did we select this alcohol-free spirit?

• Everleaf's Forest is incredibly complex using plants and some of the worlds most expensive ingredients such as Saffron, Vanilla and Orange Blossom. There really is nothing like it out there. We love a talking point and conversation starter.
• Spritz o clock. Forest brings the spritz moment. From the colours, to the flavour to the serve. Plus, a wine glass, tonic and an orange wedge is the easiest, quickest serve option, perfect for guests and Spring sipping.
  
• Used in some of the worlds top bars, you don't have to be a bartender to make amazing drinks in your home this month. The complexity of Everleaf brings everything you need.

You can try Everleaf Forest here.

Q: Spring is in full swing and we can't think of a better way to celebrate than with Everleaf Forest. Can we kick things off with your perfect Spring day? 

My perfect Spring day would definitely include an after-work run through the woods (checking on the blackthorn blossom at the moment), then some Everleaf Mountain spritzes with soda water and slices of strawberry while I put together some food for the family (scissor-cut noodles with braised aubergine is a current favourite!).

Q: You have three non-alcoholic aperitifs. Can you tell us what an aperitif is?

The word comes from the latin “aperire”, to open, so you can think of an aperitif as a delicious palate opener. It's not just a drink; it's a mini-celebration, a flavourful nudge that gets your taste buds excited for what's to come! Traditionally a little bitter to stimulate the appetite. Our three flavours use some bitter plants, along with others for their scent, sweetness and savoury characteristics. We even use plants to give Everleaf texture, something that makes it feel more grown up, and makes the flavour richer. With at least 15 plants in every bottle, they’re wonderfully complex.

Q: Everleaf Forest is in my opinion the most unique of Everleaf’s range. What can we expect from the flavour?

Forest was the first Everleaf I worked on, starting in my bars over 7 years ago now! I used to do a lot of forest conservation work, and wanted to try to capture the intensity, complexity and energy you get when walking into a thriving forest! It’s a bittersweet aperitif, with key ingredients including orange blossom, vanilla and saffron. At the top (on the nose and first taste) are the floral aromatics - that orange blossom comes through very clearly, heady and honeyed, with notes of chamomile. In the mid-palate, there are the baking spices - Madagascan vanilla (an orchid that grows on trailing vines in the shade of the canopy), cinnamon and cassia from the bark of the trees. At the finish is the forest floor, with its earthy and warm bitter notes from gentian, angelica, orris, vetiver and liquorice roots.

Q: Saffron is widely known as the most expensive spice in the world. Why was it important to include this in Forest?

Whilst the saffron crocus isn’t a forest plant at all, it has this unique metallic hay note that I’m obsessed with - it works perfectly here. It’s also a plant that’s really emotive for me, as my dad is a crocus expert and was writing books about them when I was growing up. I knew I had to get saffron in somehow

Q: What is your favourite way to enjoy Forest?

Forest is super-versatile. I love it in a Spritz with light tonic or ginger ale and a slice of orange, or just neat on the rocks with a twist of orange peel. I think my favourite recipe is probably as a sour, with lemon juice, maple syrup, a plant-based foamer and a dash of non-alc bitters. I love to enjoy them outside in the evening sun while the barbecue heats up, but I’ve also loved sipping these while sitting at many great bars where Everleaf is listed!

Q: You were one of the early spirits on the market! What changes have you seen since your launch?

Drinking habits have certainly changed over the last few years. Whilst there was an initial willingness to grow the category amongst some bars when we started, it’s now become a flood, and we’re incredibly excited to see creative non-alc serves in bars and restaurants across the country, from Mountain berry sours garnished with Little Moons ice cream mochi in All Bar One, through to NA seasonal spring specials listed first on the menu at Sticks n Sushi. We’re often told that NA cocktail sales are much higher than expected, and I think that reflects a big consumer demand.

Q: Why do you think people are becoming more open to try different things?

I think social feeds and more opportunities to travel have introduced us to a dazzling array of ingredients and traditions from cultures around the world, making us more inquisitive and adventurous. We’re seeking experiences through what we choose to eat and drink. I also think there's a deeper appreciation for the story and artistry behind what we consume. We are increasingly curious about origins, and are looking for authenticity vs faceless generic products. We’ve never tried to be an analogue of something in the spirits world at Everleaf, so we’re delighted with this willingness to experiment!

Q: What can you tell us about the other two spirits in your range? 

Mountain features fermented Japanese cherry blossom, which has a wonderful savoury almond note. This is balanced with rosehip and a touch of strawberry to make a vibrant and aromatic aperitif. Marine is the driest of the three, with a crisp citrus note from Calabrian bergamot, savoury umami from the two seaweeds we use (kelp and dulse), and a touch of sea buckthorn that adds an almost pineapple-like tropical hint.

You can try Everleaf Forest here.