Our STORY

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.

The bitter orange oils in our range of tonic waters come from a co-operative of small specialist citrus farmers in the Yucatan Peninsula, Mexico. The bitter oranges are grown using Ancient Mayan farming techniques, which revolve around the lunar cycle. It is these trees that bear the fruit from which we extract the finest orange oils.

The juicy blood oranges we source are grown throughout Southern Italy and Sicily, growing best in a small area to the South of Mount Etna. The fantastic dark colouring of the flesh - or the ‘blush’ as it is known - happens when the oranges are exposed to sub-zero temperatures. The colder the winter, the redder the oranges are when they are harvested.

The ginger that we source from Nigeria has an aromatic intensity to it that adds depth to the ginger flavour. It perfectly complements the fresh zesty notes of the fresh green ginger and the warm and spicy notes of the ginger that we source from Cochin in South West India.

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.

We found our yuzu in the southerly region of Kochi in Japan, where our farmers practice traditional farming methods and techniques. They below to Japanese agricultural cooperatives, which assist farmers with surrounding fertilisers to ensure they can effectively grow their fruit & support welfare.

Our spearmint is grown in the El Bourouj region of Morocco. During the harvest season the mint leaves are cut by hand daily generally in the morning when the plants are most fragrant. We use the flowering tops of the mint which are dried and steam distilled.

The variety of Passion fruit we use is the yellow maracuya, unlike varietals you see in the supermarkets they are yellow in skin and are larger & sweeter than other varietals. Our passion fruits are handpicked when they are at their very ripest.

We are proud to use Scottish sea salt for our drinks. Renowned for its distinctive quality, the salt we use is collected using a unique method that involves crystallising salt on large towers of Blackthorn bushes. Situated on the Scottish West Coast, the Ayrshire sea water passes through a large thorn tower to create a delicious brine before being crystallised into premium salt crystals. This is a salt like no other, celebrated for the natural process used to harvest it & its uniquely sweet and umami flavour.

The sweet, spicy flavour is created by blending aromatic botanicals such as cardamom, Jamaican pimento berries, Madagascan vanilla and angostura bark from South America which provides a gentle bitterness.

We use a blend of Arabica & Robusta coffee extracts sourced from mountainous regions along the coast of Bali in Indonesia. The combination of the warm humid climate, cooling coastal sea breeze & rich fertile soil make these regions the perfect growing conditions for coffee. The coffee beans are picked by hand, cleaned & left in the sun to dry. Once the beans are dried the husks are then removed before they are roasted to develop their rich flavour. Arabica tends to have more delicate fruity & floral flavour notes whereas the Robusta brings a richer, more bitter flavour profile to the mixer. 

To capture the finest elderflower flavour, we source handpicked flowers from the English countryside. We ensure our elderflowers are hand-collected from the highest quality elder bushes in the UK in the late Spring when the elderflowers are in full bloom. The flowers are picked when they are at their freshest before the petals are distilled into an oil.

Pimento is known as ""all spice"" because the taste and aroma of the berry resembles a mixture of four other well-known spices - cloves, nutmeg, cinnamon & pepper, adding a fantastic spice to our mixers.

We proudly source our Pimento berry from Jamaica where they are grown in the wild or on small holdings. Jamaica is globally renowned for having very fertile soil and for producing the best quality pimento oil in the world.

We've chosen a couple of delicious varieties from the iconic wine-making Veneto region in the northeast of Italy. They are grown in Treviso, an area famed for these special grapes, which are usually reserved for Prosecco production. These grapes are high in acidity and sugar resulting in a slightly aromatic palate and are smaller than a usual table grape, with green skins and a tart flavour. The grapes are handpicked from vines that are grown unusually high off the ground due to a unique growing technique that dates back to the 19th Century.

True Madagascan vanilla is a difficult thing to grow but the rewards are bountiful - its taste and aroma are so highly prized it is now worth more than its weight in silver. Vanilla is not native to the island of Madagascar. Despite its unrivalled breadth of biodiversity, there is no native fauna to pollenate the vanilla flowers; instead, local farmers painstakingly hand-pollenate each flower. The rigorous approach we take to our vanilla cultivation results an intensely sweet and warming burst of flavour.

Damascena Roses are sourced from Turkey, grown in villages around the City of Isparta, and are handpicked in the early hours of the morning. The Damascena variety was selected due to the distinct jammy and floral taste and aroma it delivers, created due to the fermentation of the rose petals that occurs as soon as the roses are picked from the bushes. 

The majority of the global supply of kola nuts come from West Africa, typically they are grown in cultivated environments for higher yields & as a result, often are exposed to pesticides in the soil. We have carefully selected our Kola nuts from Jamaica which are grown in the wild and benefit from the fertile soil of Jamaica's rich land. By sourcing kola nuts from Jamaica we are able to guarantee the natural growing conditions which results in a superior product. 

The nut’s aroma is sweet and rose-like with a bitter taste that does get sweeter on chewing the nuts. They add a natural source of caffeine into the liquid along with a subtle bitter note that sits under & balances out the sweetness & spice.

Mexico grows some of the very best citrus fruits; we source our Tahiti lime from groves from the Colima, Michoacán, Martinez de la Torre and Veracruz regions of Mexico where they are handpicked to ensure the best freshness, smell and flavour quality.

Our Mediterranean Tonic includes a handful of essential oils from herbs gathered from around the shores of the Mediterranean Sea. Lemon Thyme from Provence is one of the ingredients that provides the tonic with its uniquely floral aroma, boosting the subtle aromas of great vodkas and citrus and herbaceous gins.

The discovery of this ginger from the Ivory Coast was a real ‘eureka’ moment for Charles and Tim. Unlike any other ginger, it has an incredible lemongrass freshness to its aroma due to the oils being extracted as soon as the ginger is harvested. Charles has visited the farmers in the Ivory Coast who are cultivating this unique ginger and distilling the oils specially for Fever-Tree.

Some of the world’s finest lemons grow in fertile groves in Sicily, extracts of which are used in our Sicilian Lemonade and Lemon Tonic Water. To extract the high quality oils from the skin of the lemons, Sfumatrice equipment is used to gently press the lemons - normally a process reserved for the perfume industry. By extracting these oils, we are able to create the fresh and zesty flavour for our lemon mixers.

Uniquely warm and spicy, this ginger complements the flavour notes in the Nigerian ginger and fresh green ginger perfectly. These are cultivated by a small specialist producer in the beautiful Cochin area of India, where Charles and Tim have been to visit the farmers.