Based close to the ancient village of Myddfai, Mydflower was born out of a rewilding project in the Brecon Beacons by founders David Ruttle and Michael De-Veal. David and Michael met at Cambridge University and were united by their passion for nature, fireside stories, foraging the hedgerows and sharing an ice-cold drink on a summer’s day.

They make a medium dry, sparkling Elderflower Wine using traditional time-honoured methods with fresh local elderflowers, Welsh mountain spring water, a squeeze of lemon and a pinch of Champagne yeast to make it sparkle. Mydflower is plant based, gluten and preservative free, low in sugar, low in alcohol and under 100 calories per recyclable can.