Fever-Tree

Fever Tree, “The Fever Tree,” comes from the common name given to the cinchona tree, from which quinine—a key ingredient in tonic water—is extracted. Fever-Tree sources its quinine from a plantation of the Cinchona Ledgeriana variety on the border between Rwanda and the Congo, which produces the purest quinine in the world.

Innovation remains a fundamental part of Fever-Tree, which has created a range of tonic waters that complement various categories of spirits and liqueurs.

Fever-Tree’s Ginger Beer and Ginger Ale, on the other hand, are produced by blending three types of ginger from three different locations around the world: Green ginger comes from the Ivory Coast; it is characterized by a light, fresh aroma with hints of lime, and its oils are extracted immediately after harvest, rather than waiting for the roots to dry. From Kochi, India, comes a rich, earthy ginger with almost chocolatey notes, and from Nigeria, a ginger with an aromatic intensity that balances the first two.

The entire Fever-Tree line uses only cane sugar as a sweetener, unlike other brands that use aspartame or saccharin. The water used comes from a spring in Staffordshire and was selected for its low mineral content.