Small-batch. Naturally fermented. Uncompromisingly crafted.

A new tradition in fine drinking

Langley & Hart is a London-based producer of naturally fermented botanical drinks. Founded in 2021 by James Langley and Tom Hart, we set out to create a collection of non-alcoholic drinks with the depth, complexity, and character typically reserved for fine wine and craft spirits.

Every bottle starts with water drawn from the chalk aquifers of the South Downs and botanicals sourced from trusted growers across the British Isles. We ferment in small batches at our workshop in South East London, using time-honoured methods refined over hundreds of test batches. Nothing is rushed. Nothing is artificial. Each recipe takes months to develop, and we bottle only when the balance is right.

The result is a range of drinks that stand on their own. Drinks you reach for when you want something with weight and intention, whether that's alongside a meal, as an aperitif, or simply on a quiet evening.

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The Collection

Three expressions, each built around a single idea: that great drinks come from great ingredients, handled with care. All naturally fermented, all 0.5% ABV or less, all made in our London workshop.

Elderflower & Quince

A delicate balance of English elderflower, harvested at peak bloom, and slow-ripened quince from the orchards of Kent. Gently effervescent with a clean, dry finish that lingers without overstaying. Best served well chilled as an aperitif or alongside light seafood.

Smoked Ginger & Lemon Verbena

Our most characterful expression. Ginger root is lightly charred before fermentation, lending a warm, smoky depth that opens into the bright citrus aromatics of hand-picked lemon verbena. Bold without being aggressive, complex without being complicated. Superb over ice or paired with grilled meats and aged cheeses.

Wild Bramble & Rosemary

Dark, savoury, and deeply satisfying. Wild brambles foraged from the hedgerows of Sussex meet the woody intensity of rosemary from our kitchen garden. A drink of depth and texture, built for evenings. Best served lightly chilled alongside rich, slow-cooked dishes or by the fireside.

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How we make our drinks

Everything begins with water. Ours is drawn from the chalk aquifers beneath the South Downs, naturally filtered over centuries through layers of chalk and flint. It arrives clean, mineral-rich, and perfectly suited to fermentation.

We source our botanicals from a small network of growers and foragers we've worked with since the beginning. English elderflower from Kent. Wild brambles from the Sussex hedgerows. Ginger root and lemon verbena from specialist growers who share our obsession with flavour and provenance.

Fermentation happens slowly, at its own pace. We don't force carbonation or speed up the process with shortcuts. Each batch is tasted daily, adjusted when needed, and bottled only when James and Tom both agree the balance is right. Some batches take weeks. Some take months. We've thrown away more than we've kept.

Our workshop is a railway arch in South East London. It's not glamorous, but it's ours, and every bottle that leaves it has been through our hands.

More about our approach

What we believe

Ingredients over additives

Every flavour in our drinks comes from real ingredients. No artificial flavourings, no colourings, no preservatives, no sweeteners. What's on the label is what's in the bottle. We believe you can taste the difference, and so do the chefs and sommeliers who stock us.

Small by design

We produce in small batches not because we have to, but because we want to. It lets us taste every batch, adjust every recipe, and maintain the quality we set out to achieve from day one. We'd rather sell out than compromise. Growth will come, but never at the expense of what's in the bottle.

Earned, not forced

Our carbonation comes from natural fermentation, not from pumping CO2 into a tank. It takes longer, it's less predictable, and it produces a finer, more delicate effervescence that you simply can't replicate industrially. We think it's worth the wait.

Drinks that belong at the table

We didn't set out to make "soft drinks" or "alcohol alternatives". We wanted to make drinks that stand on their own merit. Drinks with the complexity to pair with food, the character to sip on their own, and the quality to sit on any wine list without apology.