We source raspberries from the famous Strathmore Valley in Scotland, which provide the perfect growing conditions for soft fruits. Scottish raspberries were selected for this tonic due to their sharper flavour profile compared to sweeter varieties often sourced from sunnier climates. The raspberries are processed using traditional steam distillation, the process takes place within a 10km radius from where they were hand harvested, to ensure freshness of flavour in the natural raspberry flavourings used in our tonic. The by-product fruit puree is collected and used in the production of other foods, to improve efficiency and reduce food waste!

We source the Timperley Early variety of Rhubarb, known for its deliciously sweet but ripe flavour profile, from a family farm in England. The strong North Sea breeze and abundance of rain provide the perfect growing conditions. The rhubarb is hand harvested between April and May and processed within hours to ensure maximum freshness of flavour and aroma in the natural rhubarb flavourings in our tonic water.

Quinine is the key ingredient that creates the gentle bitterness in tonic water. Our name was chosen as it is the colloquial name for the cinchona tree, the bark of which produces quinine. After discovering early 17th century references in the British library, Charles and Tim located one of the only remaining plantations of original Cinchona Ledgeriana trees (known locally as ‘fever trees’) which produce some of the highest quality quinine in the world, located in the Democratic Republic of Congo. For Charles and Tim, there was no other option but to source Fever-Tree’s quinine from this area.