I had just written a review before reading David Gluckman’s words, and it turns out mine comments are quite similar to his, even down to his comments on this and non alcoholic beers! They decided to develop three drinks, each with different botanicals, to be enjoyed before, during and after food. After the attention given to my article on Seedlip on this site, the editor asked me if I’d have a look at the Seedlip people’s new offering. Another way of attacking the opportunity might be through the development of super-concentrated products like Angostura. Inspired by lazy afternoons sat in cafes across Europe, sipping bitter drinks and nibbling salty snacks, we set out to create a very British take on the traditional aperitivo.

Very interesting character to this but with a long, lingering bitterness so be sure you like bitter before getting it. It’s an Old English spelling and there is brand affinity to Seedlip but it was also probably easier to register and trademark. I’ve tried that route on one or two occasions in the past and the intense bitterness of Angostura makes for a drink that you can drink throughout an evening.The other two are somewhere between wine and vermouth: Aecorn Dry is a blend of black tea, quassia, camomile, clary sage, English oak, seaweed and Maldon salt, to be sipped with foods like white fish, light meats and anything creamy that it can cut through, while Aecorn Aromatic, reminiscent of an old-world red wine, has notes of vanilla, clove, cassia, cola and French oak – perfect to finish a meal alongside cheese, chocolate or coffee, where you might normally drink a port.

Conversely, as someone who loves to make cocktails at home because of the flavo(u)rs but has begun to get serious headaches (not hangovers! She explains that until the 18th century, when the climate became colder, there was an abundance of grapes in Britain, but that global warming has enabled viticulture here again since the 1970s, evidenced by a small but booming industry in English sparkling wine. Zajneb Al-Rahma from Aecorn Aperitifs has an answer: every venue should be offering a carefully thought-out low and no range.Having spent childhood summers trekking through Italian vineyards, Elisa’s love of wine started at a young age.

This all came from a desire to be in the drinks industry and be healthy, which at the time didn’t feel possible.

Products like Aperol, Martini and Cinzano are liquids that have been crafted over hundreds of years and they taste pretty good, complex and more-ish. the pair felt it to be a good starting point; they’d found a forgotten British bitter ingredient, which inspired their next steps.

In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. On a separate note regarding your ‘why not lower alcohol rather than zero alcohol’ argument, spare a thought for those thousands who, like my daughter, are abstaining due to pregnancy. We're at the beginning of a paradigm shift in the role drinks play in people's lives," she explains. But they needed a base – something interesting, not just water – so once again they looked to history.Now, she spends her days looking after digital marketing: writing, posting on social media, and everything in between.