Following a 'tonic tasting' on the US market, 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. They discovered that the majority were preserved with sodium benzoate or similar substances, while cheap orange aromatics such as decanal and artificial sweeteners (such as saccharin) were widespread.
And so started a 15 month journey. Days in the British Library researching quinine sources from as far back as 1620, trips to find the purest strains of this key ingredient and 5 iterations of the recipe were tasted before Charles and Tim were happy with the result and the first bottle of Fever-Tree Indian Tonic Water was produced in 2005.
Now offering a full range of mixers including everything from ginger beer to elderflower tonic, Fever-Tree mixers are carefully crafted to enhance the taste of spirits. Whether it’s rare and unique gingers from Cochin and the Ivory Coast or rosemary and lemon thyme from Provence, Fever-Tree go the ends of the earth to source the finest natural ingredients.
Now sold in 7 of the World’s Top 10 Restaurants (Restaurant Magazine 2014) and recently named Best Selling and Top Trending Tonic by the World’s Top 250 Bars (Drinks Int.), Fever-Tree continue to gain endorsements from bartenders and gastronomes alike.
After all, if ¾ of your drink is the mixer, make sure you use the best.