Fever-Tree

London, England
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Following a ‘tonic tasting’ expedition, Charles Rolls – who built his reputation running Plymouth Gin – joined forces with Tim Warrillow, who had a background in luxury food marketing, to analyse the composition of mixers. Unimpressed with the core ingredients, they started a 15-month research and tasting journey, resulting in the first bottle of Fever-Tree Indian Tonic Water being produced in 2005. The highest quality quinine was sourced from the Rwanda Congo border and blended with spring water and eight botanical flavours, including rare ingredients such as marigold extracts and a bitter orange from Mexico. Crucially, no artificial sweeteners, preservatives or flavourings were added.

The Fever-Tree range has received widespread acclaim from drinks critics, bartenders and gastronomes worldwide.

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