{"id":30824,"date":"2020-08-06T10:30:11","date_gmt":"2020-08-06T09:30:11","guid":{"rendered":"\/blog\/post\/we-took-a-virtual-tour-of-warner-distillery\/"},"modified":"2020-08-07T11:57:57","modified_gmt":"2020-08-07T10:57:57","slug":"we-took-a-virtual-tour-of-warner-distillery","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/we-took-a-virtual-tour-of-warner-distillery\/","title":{"rendered":"We took a virtual tour of Warner Distillery"},"content":{"rendered":"

If you can\u2019t make it to a distillery right now, why not let the distillery come to you? A few weeks ago, MoM participated in a virtual gin tasting and tour hosted by Warner\u2019s Distillery<\/a> co-founders Tom and Tina Warner on their picturesque Northamptonshire farm. Expect cows, bees, and plenty of gin…<\/b><\/p>\n

\u201cSeven years, seven months and 18 days ago, we launched one of the first craft distilleries in the world,\u201d says a triumphant Tom Warner, half-yelling into a microphone disguised as a trowel. He and his wife Tina are in the middle of a field on Falls Farm, besieged by cows. \u201cWe’re the old guys now \u2013 we’ve kind of built the blueprint for what craft is, and we’ve done a lot of firsts for the categories.\u201d\u00a0<\/span><\/p>\n

\u201cOur dream at that point in time was to save the world from mediocre gin,\u201d Tina beams. The cows have been joined by dogs; all are roving in and out of shot. \u201cBut now it’s so much more than that, guys. We like to think that we unite and inspire through farm-grown flavour and the wonder of nature. And it’s all about celebrating the natural ingredients, hard graft and just epic passion that go into every bottle of gin that we make.\u201d<\/span><\/p>\n

It\u2019s a fun introduction to the idyllic countryside farm, which is located in Harrington, a village in the middle of Northamptonshire. The site encompasses six acres of botanical gardens, a 200-year-old stone barn-turned-stillhouse, and, as we\u2019ll find out later, millions of bees. But first, it\u2019s time for a G&T \u2013 \u201cthe perfect serve of our firstborn, Harrington Dry<\/a>,\u201d says Tina \u2013 made from one of five miniature bottlings we\u2019ve been sent as part of the pre-tour preparations, along with Fever-Tree mixers and a Get Growing Kit comprising wildflower and lemon balm seeds.<\/span><\/p>\n

\"Warner

Meet Warner\u2019s Distillery co-founders Tom and Tina Warner!<\/p><\/div>\n

\u201cIt\u2019s a beautiful gin,\u201d Tom says as he talks us through the serve, which combines Harrington Dry Gin with Indian tonic water and a slice of orange. \u201cIt was a different world when we launched the distillery in 2010. I grew up on the farm, went to agricultural college, worked in coffee buying in East Africa, and then imported fruit from all around the world. In 2009, I decided to look at farm diversification and come back to the family farm.\u201d<\/span><\/p>\n

Two of the farm\u2019s fields are scheduled monuments, having been identified as a former monastic fish pond, and the terraced gardens of a mediaeval manor house. Much like a listed building, there\u2019s very little the Warner family could do with the space. Initially, they were going to buy a perfume still and create essential oils using botanicals grown at the farm but quickly realised distilling would be a far more exciting \u2013 though admittedly challenging \u2013 proposition.\u00a0<\/span>At the time, \u201cit was an industry dominated by global giants,\u201d Tom reflects. \u201cWe’re talking about multi-billion-pound international organisations with all the marketing power and sales teams and expertise in the world. But all the brands they owned were absolutely soulless and value-engineered to death. The industry was \u201cwide open for independent producers to come in and put a focus on quality rather than quantity; on passion, on ingredients, on experimentation.\u201d<\/span><\/p>\n

We press on, over the gate and through to a courtyard that houses the ancient stone barn. A former tack room, garden shed, and animal \u2018hospital\u2019 \u2013 \u201cif any of the animals got a cold out in the hills, my dad would put them in here to get better,\u201d says Tom \u2013 the barn is now home to bespoke copper stills Curiosity and Satisfaction and also functions as a bar for guests to enjoy a post-tour tipple.\u00a0<\/span><\/p>\n

\"Warner

The Warner Distillery range<\/p><\/div>\n

Inside we meet master distiller Lois Gaultier, who proceeds to make a fresh batch of Warner\u2019s Lemon Balm Gin<\/a> live on camera, right before our eyes. The lemon balm is sourced fresh from the botanical gardens nearby, and harvested and distilled within the hour, along with botanicals lemon verbena, lemon thyme, juniper, coriander seed, lemon peel, angelica root, liquorice, bee pollen, pink peppercorn, grapefruit, cinnamon and lavender.\u00a0<\/span><\/p>\n

For certain flavoured gins in the range, once the team has distilled its chosen botanicals according to the London Dry style, the liquid is reduced from still strength using a technique dubbed \u2018the Harrington Process\u2019. \u201cInstead of water, we use fruit juice,\u201d says Gaultier. \u201cFor our Rhubarb Gin, our Raspberry Gin<\/a>, they are cut down with rhubarb juice and raspberry juice. We add a little bit of sugar to balance with the acidity of the juice.\u201d<\/span><\/p>\n

Of any given gin bottling in the Warner\u2019s range, 99 per cent of the ingredients are from the UK and the remaining one per cent are imported out of necessity, Tina explains. Of the British-grown botanicals, an impressive 25 per cent are hand-picked from one of the farm\u2019s three botanical gardens. \u201cEnvironmental sustainability is at the heart of everything we do,\u201d she continues, directing viewers to beds of rose, lavender, chamomile, strawberries, lemon balm, lemon verbena, and more in Botanical Garden Two. \u201cWe try to be as self-sufficient as possible, and we’re working on that as we go.\u201d<\/span><\/p>\n

\"Warner

In any given gin bottling in the Warner\u2019s range, 99% of the ingredients are from the UK<\/p><\/div>\n

After a guided tasting of the Lemon Balm Gin, we\u2019re transmitted around one kilometre across the farm to Botanical Garden Three, where Tom walks us through a wealth of botanicals \u2013 huge sticks of rhubarb, raspberries, blackberries, dandelion, blackcurrant sage, angelica, and lemon thyme, until we reach the elderflower orchard, which is to be the backdrop of the Elderflower Gin<\/a> tasting.\u00a0<\/span>It\u2019s pretty special stuff. Distilled just once a year, there are 300 flowers in each bottle, and all are harvested and distilled within a four-hour period. \u201cAt the moment we get all of our elderflower from the hedgerows on the farm,\u201d Tom explains. \u201cWe\u2019re growing a special cultivar that has dinner plate-sized heads. This year they\u2019re establishing themselves and we should hopefully start to get harvests from them next summer.\u201d<\/span><\/p>\n

Our next virtual pit stop is at the apiary, where we meet conservation and sustainability manager Jonny Easter, who is also the beekeeper at the farm. Every bottle of Warner\u2019s Honeybee Gin<\/a> \u2013 our next tasting sample \u2013 contains honey collected from the beehives at Falls Farm, as well as from other local beekeepers, equivalent to five percent of the bottle. \u201cIn terms of bee effort, that\u2019s a bee flight from here at the farm to Quebec in Canada,\u201d he says. Honey is one of 28 total botanicals used in the recipe, which includes hibiscus, rose petal, blue cornflower, orange peel, fresh lime, fresh ginger, fresh quince, coriander seed and many more.<\/span><\/p>\n

\u201cOur Honeybee Gin really is a celebration of pollinators because 95 percent of the gin botanicals that we use and grow at the farm are pollinated by bees, with the exception being things like juniper, which is wind-pollinated,\u201d says Jonny. \u201cIn each hive, you’ll have up to 60,000 bees and they’re all working away as a very refined unit to control the temperature, humidity, the amount of food that’s coming in, the health of the bees, the laying condition of the queen\u2026 It\u2019s really quite complex. Bees in a colony will take different roles when they’re born. They start as nurse bees, and then as they get older, they will go out and forage.\u201d<\/span><\/p>\n

\"Warner

All of the gins are 100% natural and made with “real organic material”, according to Tom Warner<\/p><\/div>\n

One of the biggest causes of bee decline is a lack of forage, which means food supply. The UK has lost 95 per cent of its flower-rich meadows in the last 100 years, Jonny says. In response, the team has cultivated more than five acres of wildflower meadows at the farm and encourages guests to plant their own (remember those wildflower seeds we were gifted at the beginning?). They also support ongoing conservation initiatives, with bottle sales going towards the Peoples Trust for Endangered Species, the National Dormouse Monitoring Programme, and more.\u00a0<\/span><\/p>\n

\u201cHopefully you start to see the feedback loop we’re creating on the farm, which is the relationship between us, the farm, the botanicals that go into our gins, the plants we’re growing that create flavour and biodiversity, which enables lots of pollinators,\u201d says Tom, broadcasting from the distillery\u2019s plant nursery. \u201cIt’s not just the insects that we’re creating an area for, but it’s also everything that feeds on those insects, everything that feeds on the things that feed on the insects. It’s a fantastic feedback loop.\u201d<\/span><\/p>\n

As we continue our virtual foray around the farm \u2013 to the distillery, to revisit the Lemon Balm Gin as it runs off the still; to the Tack Room Bar, glittering with Warner\u2019s bottles, to learn about the label \u2013 you can\u2019t help but marvel at the homegrown nature of the entire operation. \u201cWe like to say that when we’re making gin, we are cooking you dinner every single day,\u201d says Tom. \u201cIt’s like inviting you around to our house for a dinner party, that\u2019s how much care and effort and love goes into every single bottle of gin that we produce.\u201d<\/span><\/p>\n

\"Warner

Tasty gin, environmental sustainability and a picturesque farm. Lovely. Thanks for the tour, guys!<\/p><\/div>\n

The tour draws to a close in Botanical Garden One with a tasting of Rhubarb Gin<\/a>, which was a \u2018world\u2019s first\u2019 in 2013. It was launched as a limited edition bottling made with Queen Victoria’s rhubarb grown on a crown estate, but today Warner\u2019s \u201cno longer use the royal crop, because we need too much,\u201d says Tom. One tonne of rhubarb makes 700 litres of rhubarb juice, which is used to cut the new make to bottle strength.<\/span><\/p>\n

\u201cNo synthetics, no fragrance, no jiggery-pokery, no nasty stuff,\u201d he continues. \u201cAll of our gins \u2013 and there are very few people in the world that can say this, especially in the flavoured gin sphere \u2013 are 100 percent natural. We use real organic material to make everything that we do. It’s a lot bloody harder to do. But it gives you a unique flavour profile that cannot be replicated in a lab.\u201d And let\u2019s face it \u2013 it makes for a way better distillery tour, too.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

If you can\u2019t make it to a distillery right now, why not let the distillery come to you? 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