The original rhubarb gin, one third of this bottle is freshly pressed rhubarb juice.
For a perfect G&T, serve Warner's (formerly Warner Edwards) Rhubarb Gin with Fever-Tree Mediterranean tonic water or ginger ale, then garnish with a slice of fresh orange, then raise a glass with us: to craft, to the land, to laughter, and loved ones.
Inspired by a crop of rhubarb originally grown in Queen Victoria’s own kitchen garden, this vibrant pink gin has changed the flavoured gin category and ignited the pink gin boom! With fresh rhubarb juice in every bottle, this truly is a craft gin like no other.
Please note that you may receive a bottle with Warner Edwards or Warner's on the front label, but rest assured they are both the same delicious liquid!
About This Pink Gin
We’ve had it substantiated legally that, in modern day gin production, we were the first rhubarb gin! Liqueurs existed, but there was no full-strength gin. When Fever-Tree began serving this with their ginger ale, we found that a lot of non gin drinkers aren’t fans of tonic, but loved this easy cocktail!
There are a lot of “pink gins” in the market at the moment, all riding on the wave of the success of our glorious Rhubarb Gin. However, pink is not a flavour! Our Rhubarb Gin just happens to be naturally pink in colour. Traditionally, a “pink gin” is flavoured with Bitters.
What makes our 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. We went through some big learnings trying to make this recipe!
The recipe was originally inspired by a crop of rhubarb from a crown estate that was reportedly Queen Victoria’s root stock. The gin was meant to be a limited edition, and was originally called Warner Edwards Victoria’s Rhubarb Gin, where now we are more simply Warner’s Rhubarb Gin. We no longer use the original regal crop, as demand has outstripped supply: last year we had to get our hands on 400 tonnes of real rhubarb, and are now growing some on our farm, working towards our ambition to become self-sufficient in the future.
It would be so much cheaper and exponentially easier to use “flavourings and essences” like most of the other rhubarb gins and pink gins on the market, but that is against everything we believe in. We believe that using the best ingredients and process – although it makes it harder to make – creates a scintillating liquid with a fantastic narrative behind it.
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.
Freshly pressed rhubarb juice, juniper, coriander seed, elderflower, cardamom, black pepper, cinnamon, angelica root, orange peel, lemon peel, plus a secret ingredient…
- The Gin Masters Gold (Flavoured Gin) 2019
- San Francisco World Spirits Competition Bronze 2018
- The Gin Masters Gold (Flavoured Gin) 2017
- International Wine & Spirits Competition Bronze 2016
- Great Taste Award 2016
- San Francisco World Spirits Competition Bronze 2015
- International Wine & Spirits Competition Silver 2015
- ... and more!