After featuring Tilden Lacewing in our November 2025 box, we were excited (and not at all surprised) to see members share their appreciation for the quality of the blend, one we personally keep stocked in our own home bars. To continue our Q&A series, we chatted with Vanessa Royle and Mariah Hilton Wood, co-founders of Tilden, about their creative process, favorite pours, inclusive hosting, the future of non-alcoholic drinks, and all the thoughtful decisions that shape the brand. We can’t wait for you to get to know them a little better.

Was there a specific experience or moment that made you realize Tilden had to exist?

When I quit drinking in May 2020, everything was either boozy or boring. Nothing delivered the cocktail flavor experience I missed or made me feel like I was a real part of the social event. The real spark happened at home when my husband made me a “mocktail.” He put real effort into it, trying to make an underwhelming spirit imitation exciting with what we had in the kitchen. I appreciated his work, but wished I had something truly great to simply pour and enjoy.

When I got to business school, I met Mariah, a lifelong teetotaler from Las Vegas – she had the same frustrations I did. We knew that craft, origin, and sophisticated flavor could exist, and realized that with our backgrounds, we could build it. That was the moment Tilden started to feel not just possible, but necessary.

How did the two of you come together to create Tilden, and what is your creative process like when collaborating?

We met at Harvard Business School and bonded over our shared frustration with the existing non-alc options. I had been a drinker before quitting in 2020, so I brought a sense of cocktail structure and the categories bartenders play in. Mariah came with a different perspective as a lifelong teetotaler, is incredibly creative, and added years of experience sourcing ingredients. We are not trying to copy a classic alcoholic cocktail. We are thinking about the non-drinker from the beginning and asking what completely new flavor journey they deserve. We lean into innovation over imitation.

When developing a new flavour, where do you usually start, and how does an idea become a final blend?

Our development process always starts with captivating ingredients. We fall in love with an ingredient and producer, and build from there. We keep tasting and tinkering until we arrive at an unforgettable sensory experience: a full flavor journey with a beginning, middle, and end, perfected texture, and an aroma that customers rave about. We demand that our drinks are delicious and complete, something we would actually reach for ourselves.

How do drinks like Tilden help people feel connected or make a moment feel special?

A great drink expands the sensory experience. It’s engaging in this experience together that creates a sense of belonging. When someone hands you a truly intentional pour, it signals that you matter and that the moment matters. A great drink invites conversation and makes everyone feel included, whether they’re consuming alcohol or not.

Moreover, we reject the idea that you need a substance buffer to connect with the people around you. We invite people to come as they are, to experience real connections and conversations. Once you put aside the social expectation that someone should change before they can belong, true self-confidence and real support can develop within a community.

How has your perspective on mindful drinking and hosting evolved as Tilden has grown?

I used to host with only drinkers in mind and then scramble for a non-alc option at the end. Building Tilden shifted that completely. Now I lead with non-alc, thinking first about the people who used to get overlooked. As I’ve done this, I’ve learned that even the people you don’t expect often appreciate an alternative to alcohol, and that everyone can engage with the social experience if non-alc is on the table. That simple flip has made hosting more thoughtful and inclusive for everyone.

How do you foster a sense of community around Tilden, both online and in real life?

We show the real people behind our brand and stay grounded in genuine connection. Online, that means sharing our process, our small wins, and the very human side of building something new. In real life, we show up where people gather and where non-alc options have historically been missing. We pop up at wine festivals, boozy dinners, and all the places where I used to feel quietly frustrated and excluded. We want to meet people in the moments they need it most so that they feel seen. That mix of presence, listening, and showing up in unexpected places has built a very real community.

What are some ways you hope Tilden encourages thoughtful drinking and intentional hosting?

I hope it reminds people that celebration is not measured by alcohol content. Thoughtful hosting is about care, attention, and giving your chosen people a real seat at the table. When someone sets out a bottle of Tilden, it shows they considered everyone in the room. That small act can shift an entire atmosphere.

How do you define celebration today, and how has that idea evolved for you?

Celebration used to mean something loud or big. Now it means being present. A slow dinner, a meaningful conversation, a moment that feels full even without excess. Building Tilden has shown me that quiet celebration can be just as joyful as the big bursts.

What is your favourite way to enjoy Tilden?

My favorite pour is uncomplicated and elegant. Around 4 ounces poured over a large ice cube, with a cucumber garnish for Lacewing or a cocktail cherry for Tandem. It’s a simple ritual that elevates my day and naturally shifts my mood. No mixing or careful measuring, just a beautiful drink that lets me unwind.

Do you have a current favourite food pairing with Lacewing?

Lacewing is incredible with anything bright and herbaceous. I love it with a mediterranean dinner, sushi, or a cacio e pepe.
What is something about Tilden that people may not notice at first glance but feels essential to who you are as a brand?

People may not realize how much care goes into our ingredient choices. Every single component in our drinks is intentional, and we avoid anything that could be unsafe for someone who is pregnant, nursing, or taking common medications. We actually had to re-work one of our early blends because one of the original botanicals (hibiscus) raised concerns for some people during pregnancy. We develop everything in-house and are incredibly thoughtful about what goes into the bottle so that we, and all our customers, can enjoy a delicious adult drink with confidence.

Looking back, what are you most proud of in your journey with Tilden?

I am proud to have built something from nothing and stayed true to the vision we started with five years ago. We have not chased trends or tried to mimic what already exists. We built Tilden for the non-drinker first, and we set out to create a completely new experience rather than a substitute. Every choice has been intentional, every ingredient thoughtful, and that consistency has mattered. Beverage is a tough industry, and doing things differently is not always the easy path, but I am proud that we are building something with real staying power and a community that feels genuinely seen.

What does the future of mindful drinking look like to you, and what role do you hope Tilden will play?

I think the future looks more inclusive, creative, and robust. With nearly 50 percent of Americans not drinking and widespread moderation even amongst drinkers, restaurants, retailers, and venues have to recognize that people want equally attractive choices – their non-alc menus should be on par with their thoughtful alcoholic beverage programs. One non-alcoholic beer and a lemonade do not cut it. I foresee non-alc options making up half of a drink menu and non-alc drinks feeling like a first choice, not a second-rate imitation or afterthought. Tilden is pushing that forward.

What is a goal you are currently working toward with Tilden?

Our mission is to move culture forward and elevate hospitality by working closely with chefs, beverage directors, and hotel teams to ensure every guest feels welcomed, considered, and genuinely excited to order. Today’s restaurants need non-alcoholic programs that rise to the same standard as their cocktail menus—both culturally and financially. It’s no longer acceptable for some guests to enjoy beautifully crafted drinks while so many others are left with uninspired alternatives. Non-drinking patrons deserve thoughtful, sophisticated options wherever they dine, and we work diligently to help hospitality teams deliver exactly that.

Is there anything new or exciting we can look forward to from Tilden in 2026?

Yes. We have new formats and collaborations in the works that open up fresh ways to enjoy Tilden. We are also exploring our next flavor, and it is shaping up to be very special. Our focus remains the same. Drinks that stir the senses and belong at the center of the table.

By staying rooted in intention over imitation, Vanessa and Mariah have built a brand that supports many different journeys and palates while elevating the mindful drinking experience. We’re grateful to feature Tilden and share their story with our community. Here’s to building rituals that feel good, hosting with care, and celebrating in ways that feel full.