De Soi
For this edition of Cultivating Conversations, we sat down with Morgan McLachlan, Co–Founder of De Soi, to explore the philosophy behind a more intentional approach to modern ritual. Raised in the Pacific Northwest and deeply influenced by botany, distillation, and plant medicine, Morgan’s work lives at the intersection of nature and craft. In this latest conversation, Morgan reflects on her early relationship with plants, the sensory language of flavor building, and how De Soi was born from a desire to create something celebratory without compromise. From apéritif culture to the emotional power of botanicals, she shares how presence, pleasure, and inclusivity can coexist in a single glass.
I grew up surrounded by the wilds of the Pacific Northwest, and naturally developed a deep connection to nature and curiosity for plants and botany. Growing up in a bit of a hippy community also helped pique my interest in plant medicine. When I moved from the PNW to Southern California, I started hiking and foraging to learn the new terroir that I found myself in, which evolved into exploring the plants through distillation.
“Distillation is fascinating because it's a simple, relatively old technology that still feels magical to me.”
It’s both chemistry and poetry: you’re extracting the volatile essences of a plant and translating them into something people can taste and feel. That interplay between nature and craft has been the through–line of my work ever since.
You’ve described De Soi as a more considered way to enjoy happy hour. Do you remember the moment you realized that pleasure and presence could coexist in the same glass?
As a distiller and a general proponent of epicureanism, savoring flavors and the pleasurable sensory attributes of eating and drinking are inherently a deeply mindful act, the pleasure of which has come close to a religious experience for me at times. I originally had the idea for De Soi when I was working in my distillery.
“Tasting spirits is naturally part of my job, but sometimes I would get intoxicated even when I used a spitoon!”
I realized around that time that I wanted a beautiful, nuanced sophisticated drink, but I would love the option of it not having alcohol in it.
Your background blends distillation, craftsmanship, and a curiosity for plants. How does that understanding of botanicals shape the way you build flavor?
Plants are complex. They’re not just “rose” or “lemon.” They’re hundreds of aromatics bound together—terpenes, esters, polyphenols—each carrying a cultural and emotional history. When I build flavor, I think in layers: structure, aroma, bitterness, finish, and I am always looking to include some element of delight or surprise in our drinks. Beyond technique drawn from my background in distilling,
“I combine principals from both molecular gastronomy and parfumerie to build nuanced flavors.”
When you’re creating a new apÉritif, what comes first: the feeling you want to evoke or the ingredients that inspire you?
“We see community as an integral element woven into everything we create and do.”
It really depends on the objective of the new flavor, for example “what season is it meant for?” Inspiration can come from all over, but usually I start with the emotion / spirit I want to invoke with the new apéritif, as well as answering the question “what story do I want to tell?” It sounds pretentious, but it works!
De Soi is rooted in intentionality. What does a “considered” evening look like for you, and how does that ritual inform your work?
A considered evening doesn’t mean rigid or austere. It’s simply paying attention—lighting a candle, choosing a record, really tasting the food, and just being present. I love the moment where daylight turns amber and the table starts to fill.
“That sense of intentionality is where apéritifs live.”
You co-founded De Soi with Katy Perry. What conversations or shared values helped shape the heart of the brand?
Katy and I met when we were both pregnant, and therefore both naturally abstaining from alcohol. We both love to have fun, be playful, and celebrate, and we also both really value inclusivity. These ideological threads are at the heart of our brand.
So many people are rethinking their relationship with alcohol. What excites you about creating options that feel elevated without the proof?
Inclusivity and self-empowerment are a big part of the central thesis of De Soi. As leaders in the non–alc market, I am proud to have helped evolve the space, and hegemonize adult non–alcoholic beverages. Regarding connection and inclusivity, the ritual of drinking alcohol is so culturally ingrained, I like the idea of making something so that everyone is included, whether they are drinking alcohol or not.
De Soi feels as at home on a beautifully set table as it does at a quiet moment of self-care. What kinds of occasions inspire you most when you’re imagining how people will enjoy it?
I love the liminal spaces—aperitivo hour, pre-dinner, the quiet ritual of unwinding after work. But I also love the intimacy of solo occasions: reading at home, drawing a bath, watching the light change. De Soi is meant to belong to both the communal table and the private moment.
“De Soi is meant to belong to both the communal table and the private moment.”
As someone who builds worlds through flavor, how does travel spark ideas for new notes, textures, or moods?
As a Scottish–Canadian, the cuisine of just about anywhere in the world is more interesting and exciting than the meat and potatoes fair I grew up with, particularly when it comes to working with fruit, spices, and botanicals. I love travel, and in general, regional cuisine is a wonderful first vantage point into other cultures. I'm particularly interested in the cultural history of regional spice blends at the moment.
Your work often blurs the line between nature and craft. What natural elements or sensory memories do you find yourself returning to again and again?
I come back to citrus often—yuzu, bergamot, grapefruit—because they feel like light in liquid form, and remind me of the first road trip I took to California when I was 8 years old, driving through miles and miles of citrus orchards along the 101 highway. I also return to forests: cypress, pine, juniper. They remind me that botanicals can be both wild and elegant, dense, mysterious and comforting at the same time.
Looking ahead, what possibilities are you most excited to explore as De Soi continues to expand how people experience apéritifs?
“Apéritifs are a mood!”
I do think that there is something about apéritif culture that feels sorely needed now, with the stresses of modern life, and everything going on in the world. I'm also excited to continue to evolve developing techniques flavor depth and nuance without alcohol. I love my job!
