Started in 2012 on the beautiful Warner family farm, with no idea what they were getting themselves into. They began with the things that matter most and a dream to save the world from mediocre gin. they ended up stripping the industry back to its roots and became gin farmers.
They draw water from their own spring, grow the botanicals, and collect fresh honey from their own beehives. They try to keep things local and, as custodians of the land, they harvest with a respect for nature and the community. As they go, they try to give back more than they take: re-sow, replant, rebuild.
Warner's Rhubarb gin was the first rhubarb gin on the market. There are a lot of "pink gins" in the market at the moment, all riding on the wave of the success of this glorious Rhubarb Gin. However, pink is not a flavour! This Rhubarb Gin just happens to be naturally pink in colour. Traditionally, a "pink gin" is flavoured with Bitters.
What makes this Rhubarb Gin unique is that one third of each bottle is pure pressed rhubarb juice. The juice is extremely difficult to work with, as it has excessive amounts of pectin and any chef will tell you loses its colour extremely quickly.
The recipe was originally inspired by a crop of rhubarb from a crown estate that was reportedly Queen Victoria's root stock. Warner's can no longer use the original regal crop, as demand has outstripped supply: last year they had to get our hands on 400 tonnes of real rhubarb, and are now growing some on their own farm, working towards their ambition of becoming self-sufficient in the future.
Rhubarb! Juniper berries, coriander seeds, angelica root, lavender, cardamom, black pepper, cinnamon, elderflower, orange peel.
Nose: Fresh, tangy rhubarb explodes on the nose with a pinch of black pepper.
Palate: The palate gives complex and mouth-watering rhubarb with cardamom and sweet orange.
Finish: Rhubarb returns with cinnamon for a long, sweet finish.
Ginger ale/Sicilian lemon tonic garnished with a wedge of lime or orange respectivley.