The two on the left obviously didn’t get the memo re: us all wearing tweed caps for the interview. Clockwise: Kari McKnight-Dearborn (Drink Better), Jamie Drummond (GFR), Jamie Wild (Feragaia), and Bill Garnock (Feragaia).
As I’ve mentioned upon many occasions on GFR, what with my partner in recovery, I’m always on the lookout for more complex non-alcoholic beverages, be them the simply superb beers of Big Drop, or some of the more interesting incarnations of Seedlip and the like.
A few weeks ago I was sent a bottle of the new (to Canada) Scottish distilled alcohol-free spirit, Feragaia. Our friend and importer of the stuff (and Good Food Fighter), Kari McKnight-Dearborn had been singing its praises, but I was eager to try it out for myself.
Whilst is was certainly reminiscent of a number of olfactory and gustatory touchstones (more about that in my upcoming review), it possesses a complexity and character that I found to be unique in the world of non-alcoholic beverages.
On a mission to burrow deeper into the making of Feragaia I sat down for a chat with the two fellows responsible for its creation, Bill Garnock and Jamie Wild, a couple of experienced spirits industry guys who chose a very different path…
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Feragaia is represented in Canada by Drink Better.
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