A bottle of Mother Root Ginger from Mother Root sits next to a glass of iced ginger drink with apple cider vinegar and rosemary, all set against a bright yellow background.
A glass with large ice cubes and Mother Root Ginger sits on a beige surface with a yellow background.
Close-up of Mother Root Ginger, blossom honey, and a Great Taste 2024 award badge in the center.
Mother Root Ginger by Mother Root is poured from a brown bottle into a glass of lemon, ice, rosemary, and blossom honey.
Two women laugh over drinks of Mother Root Ginger by Mother Root at a sunlit outdoor table.
A bottle of Mother Root Ginger by Mother Root on a table with apple cider vinegar, lemons, and a glass of yellow drink.
A bottle of Mother Root Ginger by Mother Root sits beside a glass of golden drink with ice, lemon slices, rosemary, and hints of blossom honey and apple cider vinegar on a white background.

Mother Root Ginger

MAKES

DRINKS

Fiery and fresh, Mother Root Ginger is our original feel-good, non-alcoholic aperitif.

Expect zingy ginger, zippy apple cider vinegar, mellow blossom honey and a lick of chilli heat. Best served chilled over lots of ice with soda or sparkling water.

500ml

Mother Root Ginger

How to make

A refreshing drink is poured over ice outdoors, sunlight glimmering and fields stretching into the distance.

1. Pour over ice  

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2. Mix with soda  

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3. Enjoy the slow burn

Unlocking the power of apple cider vinegar

A person in a yellow sweater stands on a ladder picking red apples from an orchard under a blue sky.

It starts with picking the right apples.

This crisp and fruity ACV is made using a combination of culinary and bittersweet apples and champagne yeast as well as a unique vinegar culture that dates back to the 1970s.
Apple cider vinegar contains acetic acid* which is known for being great for the gut by increasing the amount of time the gastric juices stay in the stomach. Because of this the body can break down food more effectively and deliver nutrients quicker. 
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A bottle of Mother Root ginger drink beside a glass of yellow beverage, fresh lemons, and tomatoes on a table.

There are two levels of fermentation when it comes to making apple cider vinegar: alcoholic and acetic. First the alcoholic fermentation helps turn apple juice into cider. The second is acetic fermentation, a process where the acetobacter* feeds on the alcohol, transforming it naturally to 0%. The end result is vinegar.
The two fermentation processes take 2 months and it's here where all the flavour builds week on week. Each batch is taste-tested weekly before deciding when the flavour is just right.
Outdoor table with Mother Root ginger drink, glasses, lemons, tomatoes, flowers, and a plate of food on a sunny afternoon.
Smiling woman in an orange plaid shirt sits indoors in warm lighting, enjoying a cozy, inviting atmosphere.

Meet Bethan, our founder who wants to redefine what it means to drink well and feel good.

Why Us?

A brown bottle labeled Mother Root Ginger, a non-alcoholic aperitif, featuring zesty yellow accents and bold white text.

Mother Root

Solid black silhouette of a vintage bottle with a short neck and wide body on a light gray background.

Non Alcoholic Spirits

Silhouette of a classic glass soda bottle on a minimalist light background.

Soft Drinks

Big bold flavour

Maybe

Sure

Natural Ingredients
Mimics Alcohol

Doesn't need to

Tries To

full of sugar

Maybe

Frequently asked questions