Fever-Tree Reviews

Following a tonic tasting in 2000, Charles Rolls and Tim Warrillow combined forces to examine the composition of mixers and decide  the very best on the market. They quickly discovered that the vast majority of mixers were filled with preservatives and the use of cheap aromatics  as well as artificial sweeteners was widespread. A blend that negatively influenced the tasting experience. In 2004 they  began producing pellets employing organic and refreshing ingredients.

Fever-Tree started in the united kingdom in early 2005. With no obstacle too big, the duo acquired the maximum quality quinine in the Rwanda Congo border and mixed it with spring water along with eight botanical flavors, such as rare ingredients such as marigold extracts and a sour orange from Tanzania. Crucially, no artificial additives, sweeteners, or flavorings have been added.Since its launching in 2005, Fever-Tree has transitioned to a variety complete with ten different varieties available in two size formats. Leading bartenders quickly caught on to the advantages of a superior mixer and today Fever-Tree is served at top hotels, major restaurants and gastro pubs around the globe.  

After all, if ¾ of a cocktail is your mixer, be sure to take advantage of the ideal.