SYLA

from England

From the forest: aged non-alcoholic spirits.
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Origin, craftsmanship, wood

Founder Ben Branson – formerly founder and CEO of Seedlip – is dedicating SYLVA to his passion for forests and wood. His family has worked with grain and wood for generations; SYLVA combines this heritage with experimental craftsmanship. The flagship lab is located on Branson's estate on the border of Essex and Suffolk; further labs are planned for the USA and Japan. SYLVA sees itself as a laboratory for dark sipping spirits with a distinct wood and grain character.

more than extraction

The search for aromatics begins in the forest. Splitting the wood increases its surface area; toasting opens the cell structure, light charring binds bitter substances and adds subtle roasted notes. This creates vanilla, nutty, and spice notes, finer tannins, a dry finish, and a longer, more lingering aftertaste.

The lab works with more than 50 types of wood – such as padauk, oak, silver birch, walnut, cherry, and mango wood – each batch with a documented wood bill. Rye is the primary grain used: malted, toasted, roasted, and sometimes gently smoked. Malting brings out honey and bread crust notes, roasting adds spice, cocoa, and malt, and a touch of smoke adds depth.

Vacuum extraction at low temperatures protects delicate floral and citrus compounds; gentle percolation avoids harsh bitterness. The result: a clear texture and clean depth.

Maturation & Refining

SYLVA uses an ultrasonic reactor for maturation: cavitation bubbles help to develop structure more quickly and round off components. The wood is roasted in a vacuum oven – water evaporates gently, sugars caramelize without soot: precise toasty aromas, no heaviness.

Nuances arise from botanical choices: In Hazel, hazel catkins and young leaves brighten the wood aromas, emphasize citrus, and add freshness. In the glass, it reveals dark depth, a defined structure, and a long finish – built for slow sipping.

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Founded by Ben Branson (Seedlip), SYLVA explores dark sipping spirits built from wood and grain – not derivatives of gin, rum or whiskey, but a category of their own. In the Essex/Suffolk flagship lab, over 50 woods (oak, walnut, silver birch, cherry, mango) meet rye malt; controlled toasting, light charring, vacuum extraction and gentle percolation reveal vanilla, nut and spice with fine tannin. Ultrasound maturation polishes structure and length. For searches like non-alcoholic whiskey alternative, “smoky alcohol-free,” or non-alcoholic rum: SYLVA offers original elixirs for creative cocktails and slow sipping.

SYLVA, by Ben Branson (founder of Seedlip), explores dark sipping spirits made from wood and grain – not as derivatives of gin, rum, or whisky, but as a category in its own right. In their flagship lab (Essex/Suffolk), more than 50 types of wood (including oak, walnut, and silver birch) meet malted rye; toasting, gentle charring, vacuum extraction, and percolation impart vanilla, nut, spice, and fine tannins. Ultrasonic aging rounds out the structure and length. For those seeking an alcohol-free whisky alternative, a "smoky alcohol-free" spirit, alcohol-free rum, or an "oak-aged without alcohol," SYLVA delivers distinctive elixirs for creative cocktail making and slow sipping.