A personal shift sparked the idea for Seraphim. Wine, once a relaxing ritual, was no longer serving founder Stephanie Bricken’s body or mind. Headaches, irritability, and fatigue led her to question why the social ritual of a drink so often came with unwanted side effects. 

She began experimenting in her kitchen, developing non-alcoholic blends made from conventional, organic and wild berries, whole dried botanicals, and calming plant extracts designed to replicate the indulgence and ritual of wine without the alcohol. Working alongside local herbalists and food scientists at the Rutgers Food Innovation Center, Stephanie refined her formulas into what would become Seraphim Social Beverage. 

The name Seraphim reflects Stephanie’s belief in protection, guidance, and positive energy. “I’ve always felt that I have angels watching over me,” she says, “and I believe these beverages can watch over others too.” For her, Seraphim Social Beverage is about more than what’s in the glass.