Crossip

The approach feels deliberately contrarian. Where most AF spirits chase familiar categories, Crossip works backwards from flavour. The goal was umami, that quality that makes you reach for another sip. Their maceration process starts with raw botanicals rather than concentrated flavourings or essences. No alcohol touches the product at any stage.

The range spans five distinct spirits. Fresh Citrus handles the bright, zesty territory you'd expect from a gin-adjacent pour. Dandy Smoke delivers something richer, built for whisky and rum-style cocktails. Pure Hibiscus brings floral tartness. Blazing Pineapple adds tropical heat. Rich Berry rounds things out with depth and sweetness. Each bottle carries distinctive, sometimes confrontational character.

Mouthfeel matters here. The team obsessed over texture, creating a full-bodied base that gives drinks genuine weight. Pour one neat and you'll notice the difference against thinner AF options.

Pricing sits firmly in premium territory at around £25 per bottle, reflecting both the production method and the positioning. Crossip targets cocktail enthusiasts who want complexity. Their stockist list tells the story: The Savoy, Dishoom, Nobu, SushiSamba. These are venues where drinks programmes matter.

For home bartenders, distribution runs through specialty retailers like Master of Malt and Club Soda rather than supermarket shelves. The brand has expanded internationally across Europe, Asia, and North America through dedicated distributors.

Carl's media profile helped build early awareness, with appearances on Sunday Brunch and This Morning introducing the brand to mainstream audiences. Recognition from Great Taste and positive coverage in The Independent and BBC Good Food followed. Crossip occupies a specific corner of the AF spirits market, one that's less interested in reassuring drinkers and more interested in pushing the category somewhere new.