@stillwilddrinks
Pembrokeshire is known for its beautiful coastline and countryside, but it’s also the “dream location for a forager” according to James. In amongst the natural beauty, you can find some wonderful wild flavours. James started Still Wild because he wanted to showcase these flavours to the world. “We’re all comfortable with sloes and elderflower, but how many people know about the joys of meadowsweet and hogweed seeds?” he asks.
Because all of the wild plants are seasonal and hand-foraged, the recipe took a while to develop – around 2 years in fact. After experimenting with 117 different botanicals, Still Wild was ready to go. It was really important to make the product representative of its surroundings – hence the rock samphire and sea wormwood being used to encapsulate the famous Pembrokeshire coast. Vermouth seemed like the most natural vessel for these flavours, and a great way of putting a uniquely Welsh stamp on a globally popular product.
James forages for fun as well as work. He loves nothing more than picking yarrow on a Sunday morning to a punk rock soundtrack whilst walking the dog. Doesn’t sound too bad, does it?
