Tom Warner and Sion Edwards met in agricultural school, and in 2012 they turned the Warner family's Falls Farm in Harrington, Northamptonshire into a distillery — originally called Warner Edwards, renamed Warner's in 2019 after Edwards left the business. That farming background still runs through everything: botanicals grown on-site, honey from the farm's own bees, spring water drawn from a borehole 300 meters from the stillhouse, and everything distilled in a 500-liter copper pot still nicknamed "Curiosity," after a cat that walked through the distillery's wet cement. The flagship Harrington Dry Gin is built from 11 botanicals at a bold 44% ABV, cardamom and baking spice leading over juniper. From there the range goes fruit-forward, and genuinely so — Warner's made what's reportedly the world's first rhubarb gin, using a Victoria varietal grown in Queen Victoria's own kitchen garden and still cultivated on Crown Estate land, with a third of every bottle real pressed juice and no artificial coloring anywhere. The Raspberry follows the same approach with pressed raspberry and blackberry, launched in partnership with the People's Trust for Endangered Species to restore British hedgerows, alongside a delicate hand-picked Elderflower and a growing line of seasonal releases.

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