Fever-Tree began in 2003 with a meeting of minds and one simple premise: if three quarters of your drink is the mixer, wouldn’t you want it to be the best?

Co-founders Charles and Tim, working in different parts of the drinks business, spotted premium spirits were growing quickly, fuelled by consumers’ increasing awareness of the provenance of what they ate and drank. However, this growing interest in premium food and drink had seemed to neglect mixers, a crucial element of the drinks industry that remained flat. It struck them as extraordinary that people were paying a good deal of money for a high-quality spirit, so a similarly premium mixer was needed.

From the beginning, Charles and Tim approached their business in a different way - there would be no compromise at Fever-Tree. Flavour and quality were of the utmost importance. This mindset led them on an 18-month adventure from the archives of the British Library to facing the wrong end of a Kalashnikov in the Democratic Republic of Congo and concluded with the launch of our Premium Indian Tonic Water in 2005, with the belief we still operate by today. Since we put the lid on our first bottle of our Premium Indian Tonic Water, we haven’t wavered in our single-minded mission to bring quality, flavour and choice back to mixers.

Innovation remains at the heart of Fever-Tree and we've developed a range of tonic waters that perfectly complement the varied flavour categories of gin. We've found three incredibly diverse varieties of ginger that, together, create a remarkably deep, fresh and true taste, which we've used to make a selection of ginger ales and ginger beer. We've developed a recipe for cola using Madagascan vanilla with the single purpose: to bring out the best in dark spirits, like whiskies and rum. We have lemonades using the finest, naturally sourced ingredients and a beautifully simple soda water too.