Chris and Rose Bax have spent decades learning about and experimenting with botanical flavours. Between them they have over 30 years experience of teaching and consulting to the food industry, focussing on delicious and exciting ways to use wild ingredients and culinary herbs. They are now using all their skills and experience to distil a secret recipe of herbs, roots, berries and flowers to create non-alcoholic spirits and cocktails with layers of beautifully complex flavours.
In their quest for sustainability they have tracked down organic, fair traded, fair wild herbs and it is with these that they created the alcohol free drinks they produce today. Carefully balanced, using the knowledge and experience gained from years spent experimenting with exciting ingredients.

We use organic and ethically sourced herbs and botanicals: wherever possible using recycled and recyclable packaging – even our bottle labels are printed on material that is a by-product from the sugar industry.
The magic is in the botanicals, crafted by us but designed by nature.

Our heart felt wish is to be kind to our planet.
Inspired by wild herbs and botanicals we combined flavours to create complex alcohol free spirits. We distil in beaten copper stills in a time-honoured way making our alcohol-free drinks pure, honest and beautifully natural.
My Dry January
I was thrilled to be asked to contribute to Beverage Daily it's a real 'go to' magazine for the drinks industry. Have a read of the Q&A here or click through below to read on Read More
Botanicals in alcohol-free drinks: ‘Creative product developers are pushing the boundaries of what is possible’
Today’s consumers want complexity and layers of flavors in their alcohol-free drinks. Having spent a collective 30 years foraging, exploring and learning, the duo behind Bax Botanics tell us why they believe botanicals are the Read More
Fall Dinner Pairing Guide with Bax Botanics
Here's a quote from a great blog by Boisson in the USA. We have just been visiting their amazing stores in New York and while we were there they published this excellent piece about food Read More