About
Since 2019
Made slowly, by people who like hedgerows.
Sprig is sparkling water with things we pick ourselves. Three people, one workshop and a lot of wet mornings in the field.
Photo
Lemons in the spruce wood behind the workshop, late May.
Our story
It started with far too much mint.
Photo
Nettle and lime, in the field where number one grows.
In the summer of 2019 Ida’s garden produced more mint than one household could reasonably drink. She steeped it cold, added bubbles with a borrowed soda siphon and took the result to a neighbour’s barbecue. Nobody touched the beer.
The next year there was elderflower from the lane, then meadowsweet from the ditch behind the church. A hobby turned into a stall, the stall into a workshop, and the siphon into a canning line that Tom rebuilt from parts he will not discuss.
“
If it grows within a twenty-minute drive of the workshop, we pick it ourselves. The citrus is the one thing we send for.
Ida Lindqvist, founder
We still work the way we did that first summer. We pick what is in season, steep it cold and stop when it runs out. It is not the fastest way to make a drink. It is the only way we have found that tastes like the hedgerow it came from.
How it’s made
Three steps and a lot of waiting.
1
Pick
Elderflower, meadowsweet, mint and juniper, cut by hand within a twenty-minute drive of the workshop. We take one flower head in five and leave the rest.
2
Steep
Botanicals rest overnight in cold spring water. No heat, no extracts, no hurry. We taste every batch before it goes anywhere.
3
Sparkle
A fine, soft carbonation, then straight into cans while it is still at four degrees. On the shelf within the week.
What we stand for
Four things we will not budge on.
No. 1
Nothing to hide
Water, botanicals, a little fruit. If it is not on the label, it is not in the can.
No. 2
Seasons, not schedules
When the elderflower runs out, that drink is gone until June. We would rather run out than fake it.
No. 3
Leave the hedgerow standing
We pick lightly, pay landowners fairly and plant more than we take. The hedgerow was here first.
No. 4
Small on purpose
Three people and one canning line. Growing slowly is how the drink stays the same.
The people
Small team, muddy boots.
Stockists
Find it near you.
Sprig is poured in cafés, independent stores and a handful of restaurants. The list is short, and we keep it honest.