The Rise of Botivo: A Craft Botanical Aperitivo Revolutionising Non-Alcoholic Drinks

An Exclusive Interview with Imme Ermgassen, Co-Founder of Botivo

In a world where the lines between alcoholic and non-alcoholic beverages are increasingly blurred, Botivo has emerged as a game-changer with its craft-focused botanical aperitivo. With a distinct herbal and bittersweet citrus taste, Botivo is not just another non-alcoholic alternative; it's a drink crafted with meticulous attention to detail, taking a year to make without any flavourings, preservatives, or essences. Found in some of the most prestigious Michelin-starred venues and top restaurants, Botivo's journey is as unique as its flavor profile. In this interview with Hawkker, co-founder Imme Ermgassen shares the captivating story behind Botivo, from its humble beginnings in a private drinks service to becoming a staple in the gastronomic culture. Discover how a passion for quality and a commitment to creating special moments have shaped Botivo into the brand it is today.

Can you tell us how you got started with Botivo and what drew you to the brand?

Imme: Absolutely. Botivo is a big sipping botanical aperitivo, which is non-alcoholic and has a herbal, bittersweet citrus taste profile. It's been taking the restaurant scene by storm, in many ways. We’re in something like 26 Michelin-starred venues and 30 of the top 100 restaurants, which is fantastic. Our product is very craft-focused, taking a year to make with no flavourings, preservatives, or essences—everything is made fresh from scratch in Hertfordshire.

That sounds delicious. How did you first come across Botivo?

Imme: Interestingly, the liquid existed before I joined as co-founder; I came to Botivo as a consumer. My partner, Sam, who is an incredible drinks maker (he was picked to make all the drinks at the Royal wedding in 2018, for example) originally created it for his high-end private clients who wanted a delicious, all-natural, non-alcoholic drink. It gained such a positive response that he decided to bottle and sell it. I discovered Botivo at a friend's house and was blown away by its unique taste. As someone who enjoys the complexity of alcohol, I found Botivo refreshingly different. It wasn’t something sweet, but savoury and complex. I found myself drinking it every day, as what is our signature pour: with sparkling water and an orange slice. It was so special that I approached Sam with a proposal to re-brand and relaunch Botivo to make the bottle as pleasurable and fun as the drink is, and that's the Botivo you see today.

It sounds like a match made in heaven! You brought the brand to life visually while Sam focused on the product itself.

Imme: Exactly. It's a unique combination where the liquid and brand were developed together to reflect the product's playful and delicious nature.

Many brands in your position might market Botivo as an alternative to alcohol. You’ve resisted that. Can you explain why?

Imme: We don’t see Botivo as just an alternative to alcohol. It’s a drink you enjoy because it’s delicious and crafted with care. We focus on pleasure, not moderation. Botivo is for anyone who wants a quality drink, not just for those avoiding alcohol. It has a unique flavor profile—bittersweet, herbal, and citrusy—that stands on its own, not trying to mimic anything else.

If that’s the case, how would you describe the taste to someone who has never tried it?

Imme: The flavor profile is bittersweet, herbal citrus. Think of it as the chicken stock of drinks. Just as a homemade chicken stock is richer and more complex than a store-bought one, Botivo, made without flavorings and with fresh ingredients, offers a multi-layered taste experience. It starts herbal and citrusy, ending with a bittersweet bite. The aged apple cider vinegar base allows it to hold and convey flavors in a way that’s usually only seen in alcoholic drinks.

What about the experience of drinking Botivo? How do you envision it being enjoyed?

Imme: We have a concept called the Yellow Hour, marking the transition from work to relaxation. The ritual involves pouring Botivo, adding sparkling water, and a slice of orange, creating a special moment. Everything about Botivo, from the yellow wax top to the beautifully-designed bottle, is crafted to make this moment feel unique and enjoyable, and allows you to move into this special and contemplative moment.

Certainly in the early days of the pandemic, people became more conscious of the need for rituals throughout their day to separate work from personal time, for instance. It sounds like Yellow Hour presents a solution to that.

Imme: Exactly. People need structure and special moments. When it comes to 5:30pm, yeah, you might want a gin and tonic moment, but you also might not want to drink alcohol. Either way, the Yellow Hour offers a way to enjoy that transition. And interestingly, one in four consumers also mix Botivo with alcohol, like in a white Negroni with gin and vermouth, so it’s very versatile!

Plus, thanks to the aged, apple cider vinegar base, which is unpasteurised, it’s also very good for your gut and aids in digestion. Studies have also been done that revealed that spicy foods and bitter foods both encourage the body to release serotonin and a type of pheromone that makes you happier and more social, so in a way Botivo encourages that, too.

That’s fascinating. Do you have a favourite way of drinking Botivo, aside from the signature serve?

Imme: I do think the signature serve is my favourite, with an orange slice. But Ottelenghi serves it with ginger beer, Mountain serves it with tonic, Wahaca’s new Paddington site is serving it with grapefruit soda as a Paloma. My other favourite, though, is super simple: it’s a white negroni. I bring it out a lot when I have people around because it looks impressive, even as it’s very simple. You serve equal parts gin, vermouth, Botivo, and a bit of water, served over ice with a lemon twist. It’s delicious. And it’s a drink that’s more sessionable than a traditional Negroni.

You’ve mentioned some high-profile Botivo partners. What was it like building connections with them and their restaurants?

Imme: The key was credibility. Many top-tier establishments had tried non-alcoholic drinks before that they’d been disappointed with, so they were sceptical. We focused on tastemakers and respected figures like Michelin-starred sommeliers and influential food writers to vouch for us. Once we had their support, it opened doors to prestigious venues. St. John, Maison François, and Luca are some of our favourites. Maison François even collaborated with us on our first ever, limited-edition product launching this week.

That’s exciting! Can you tell us more about this limited-edition collaboration?

Imme: Sure! It launches on July 11th and is our first-ever limited edition, with only 600 bottles available. Inspired by pastis, it features ingredients like artichoke, fennel pollen, and star anise, gentian, and chamomile. It’s all balanced on that classic Botivo base of aged, apple cider vinegar to create a unique, refreshing drink. It’s a great way to showcase our innovative credentials and the fact that we are small-batch.

It’s clear you have a passion for what you do. Looking ahead, what’s the future for Botivo?

Imme: We aim to continue to show consumers that non-alcoholic drinks can be part of our gastronomic culture. We also want to make Botivo an iconic product recognised for its quality and uniqueness. I like the idea of a future where there’s a dinner party and a bottle of Botivo is sat in the middle of the table; everyone is enjoying it in different drinks, and there’s no segregation or tribes between those who are drinking it with alcohol and those who aren’t.

We also plan to launch a canned version eventually, but our focus remains on maintaining the brand’s integrity and making sure each product is special. We’re also going to continue our bi-annual limited-edition collaborations to keep things exciting and innovative.

You can purchase Botivo on DELLI or www.botivodrinks.com.