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THE PROCESS
We turn grain & wood into delicious sipping spirits.
As Bonafide Nature nerds, we go to extreme lengths foraging, selecting & preparing the most flavourful cereals & woods from nature. We have created a pioneering production & maturation process to make the best possible dark non-alcoholic liquids we can; Liquids you can sit down with, take a moment & sip.
“Trees are the lungs of the world; we want to show people they’re also the most incredible & underestimated larder.”
- Ben
A never-before approach for never-before liquids
SOURCING
We source a diverse selection of local & exotic woods & cereals. Our wood inventory currently includes over 50 varieties including Ash, Hawthorne, Black Walnut, Silver Birch, Panga Panga, Coconut, Sweet Chestnut, Mango, Cherry & Limousin.
GRAIN PROCESS
We use various differentpreparation & extraction techniques to capture as much complex base grain flavour including malting, toasting, roasting,
smoking, vacuum distillation & gravity percolation.
WOOD PROCESS
From harvesting & foraging wood from our own forest to splitting, charring, roasting & chipping, we are going to extreme lengths to understand wood’s potential and capture its amazing array of flavour.
SONIC AGEING
Our process of using oxygen, pressure, heat & ultrasound to age our liquids by extracting all the flavour, colour & character from wood. We take an oxygenated, pressurised stainless steelkeg (our barrel) filled with grain distillate & our bespoke blend of different woods & marry it in our maturation chambers.
OUR FLAGSHIP LAB
The home of quiet rebellion
Surrounded by meadows, waterways & forest, our first countryside lab sits on the Essex/Suffolk border in the grounds of a Benedictine Monastery & Mill. This idyllic, rich backdrop & full larder is contrasted with cutting-edge equipment & progressive thinking—honouring the heritage of dark spirits whilst embracing the freedom to push forward.
BEHIND THE SCENES
"The liquid has far more balance and complexity than any other non-alc dark spirit I’ve tasted. The inclusion of woody notes other than oak is also intriguing."
INGREDIENTS NOTES
TASTING NOTES
Freshly baked chocolate cake, buttered whole grain toast, stewed plum pudding, and green walnuts.
RYE
Toasted, nutty caramel with top notes of summer hay.
PADAUK
Rich chocolate gateau notes backed by barbecued red peppers & roasted baking spice.
RED OAK
Notes of red berries, butterscotch, & freshly baked crusty bread.
NC’NEAN BARREL STAVES
Whiskey-like aromas with creamed honey & toasted coconut top notes.
OLIVE WOOD
Warm cotton, dried citrus fruit & an alluring note of soft green herbs.
"I come from a family of grain growers, woodworkers, inventors & timber merchants, so Sylva is a very special project both personally & professionally. I am excited to celebrate wood’s unique & diverse flavours using innovative extraction & maturation techniques so people can slow down and sip something delicious.”
BEN BRANSON
INDEX
SONIC AGEING/ULTRASONIC MATURATION
VACUUM KILN
PADAUK
RED OAK
NC’NEAN
OLIVEWOOD
RYE/RYE DISTILLATE
WILDFARMED ®
GRAVITY PERCOLATION
WOOD BILL
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Each bottle made to order.