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A conservation biologist and bartender with a long family connection to botany and the environment

Paul Mathew’s journey to the perfect sip
Paul Mathew’s journey to the perfect sip

Incredible (non-alcoholic) drinks.

What started as a question is now a passion combining Paul’s unique understanding of nature and experience behind the bar. Everleaf is complex, captivating, and truly is nature’s answer to a non-alcoholic aperitif.
Brian Mathew. Julian Alps 1960
Paul Mathew. Mata Atlantica, Brazil
Listening is key.

Grown From Adventure

Truly listening is at the heart of Everleaf. Both to plants and to people.

Our founder, Paul, spent most his life surrounded by nature. A conservation biologist, he spent years observing the natural world, learning how best to interact with it. Paul would never force a solution onto an ecosystem but rather pose a question and give the natural world the space and conditions to tell him the answer.

Fast forward a few years and we now find Paul behind his own bar, this time listening to customers. Understanding what makes them tick, the flavours that matter, and suggesting the perfect liquid for their mood.

"I'm incredibly lucky to have loved my life in conservation, and as a bartender, but what I've always wanted to do is to develop a drink that draws all that together"
A new question

The birth of a new drink

As a bartender, Paul was surrounded by some of the best spirits in the world. He knew what made them great and why. But if someone asked for a non-alcoholic recommendation, well, the answer wasn’t as easy. Which got him thinking. How could he create a non-alcoholic aperitif with all the depth and complexity of the finest drinks behind his bar? He knew nature would have the answer.

Perfection takes a little time

The family is growing

It took over a year of experimentation to develop Everleaf. Paul researched plants, sustainable sourcing, dehydrating samples, macerating, and extracting to get the perfect blend of complementary yet surprising flavours. But then there was the texture. Alcohol’s unique viscosity is usually missing from non-alcoholic drinks. What solutions could the natural world offer to create something similar? Again, we found answers on both land and sea from plants such as acacia trees and seaweeds.

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