Warner Edwards Distillery launches rhubarb gin

By Gemma McKenna

Published: 12 August, 2014

Northamptonshire's Warner Edwards Distillery has added a rhubarb gin to its portfolio.

Rhubarb gin Warner Edwards is launching a Rhubarb ginThe Northamptonshire distillery is releasing its rhubarb-infused gin on September 1 in Fortnum & Masons, rrp £35.

The rhubarb infused gin joins the firm's Harrington Dry Gin and seasonal Elderflower Infused Gin. This one, Victoria's Rhubarb Gin, 40% abv, will go on sale at Fortnum & Masons September 1, with a recommended price tag of £35.

The rhubarb used to make this gin was originally grown in Queen Victoria's garden, then transplanted to the Irish president's Dublin residence and Crown Estate land before emerging on Crown Estate land.

Once distilled, Warner Edwards uses the rhubarb and some sugar to its Harrington Dry Gin and each bottle is wax-sealed by hand.

Co-founder, Tom Warner said: "Our Rhubarb Gin is smooth and earthy with an exquisite fruity balance of sweet and sour. The rhubarb combines natural acidity with a fruity sweetness to create a real palate cleanser that's exceptionally quaffable."

Sion Edwards, also co-founder, added: "The liquid has a subtle pink hue and the label pays homage to the Penny Black postage stamp. Each bottle is wax sealed with a red seal reminiscent of the Victorian postage system. 8,000 bottles have been produced and we can't wait for people to start tasting it."

Warner Edwards uses 11 botanicals; juniper, coriander, elderflower, angelica root, cinnamon, orange and lemon peel, nutmeg, black pepper, cardamom and a secret ingredient to infuse their Harrington Dry Gin. It uses water from one of the farm's natural springs 400m away from the distillery.

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