Alistair “Frosty” Frost was a regular at THE PIG-at Harlyn Bay long before he became a supplier, and could often be found in The Lobster Shed, tucking into a lobster thermidor and chips. That’s still very much the case – only when you’re the head of a fast-growing brand, you find less time to frequent your local haunts.
Named after the rugged headland a few miles up the coast from Harlyn Bay, Pentire’s alcohol-free spirits are made by distilling native coastal botanicals.
In 2019, Frosty returned to Cornwall after a few years in London working in the drinks industry and moved to Port Isaac in search of a different way of life – one that “encompassed the outdoors, wellness and a great foodie scene”.
He had a longstanding ambition to create his own healthy drinks brand and soon discovered that the clifftops around his local surf spot, Pentire Point, were home to over 1,000 types of sea herb, including ice lettuce, rock samphire, sea purslane and sea fennel.
With the help of a few friends – one a mixologist, another a botanist – he started sourcing herbs and distilling them in his garage using a rudimentary homemade still. It wasn’t long before they came up with the recipe for Pentire Adrift, the company’s flagship, original product – a blend of rock samphire, sage and lemon citrus with a dash of Cornish sea salt – which Gordon Ramsay has described as “the most delicious non-alcoholic drink”.
The company has grown at an average of more than 100% year on year, and as well as being offered at our PIGs, who were early supporters, Pentire is now sold in 15 countries. The New York Times also named Pentire Adrift among the best non-alcoholic spirits for three years running.
Pentire is perfectly in tune with the zeitgeist for boozing less, but so are dozens of other fledgling brands. Why has it been able to grow so quickly? Frosty puts its success down to “being around good people”. The whole team is very much drinks-focused, but many also have a passion for sport or the outdoors.
“Our team is made up of GB athletes, surfers, climbers and marathon runners,” he says. “As a company, we’re all passionate about prioritising health, wellness and time outdoors – go for a surf, go to the gym, do it twice a day if you like. Because when your body is feeling good, your mind feels good, too, and that’s when you achieve incredible things.”
Of course, the drinks aren’t bad either. Other spirits in the range include Pentire Seaward, a zesty number made from pink grapefruit, sea rosemary, woodruff, sea buckthorn and wild seaweed that goes perfectly over ice with tonic.
“With Pentire, we distil whole, fresh botanicals, which produces greater flavour and purity,” explains Frosty, who’s long since moved operations out of his garage. “I think that’s the appeal for chefs and bartenders. They tend to lean towards fresh, seasonal ingredients that are grown or farmed naturally.”
The fact that Pentire has achieved certified B Corp status for high standards in sustainability backs him up on this point. There’s never been an “anti-alcohol” mission behind Pentire.
“Eighty per cent of our customers do drink alcohol,” says Frosty. “We just want to offer an alternative. Pentire can elevate a food experience for someone who is looking for something more healthy to drink.”
Try Pentire drinks, including Pentire Adrift, when you stay or come to eat at any of our PIGs
