Warners Rhubarb Gin

Warner's was reportedly the first rhubarb gin ever made, and the provenance behind it is real: the rhubarb is a Victoria varietal originally grown in Queen Victoria's own kitchen garden during the 1800s, still cultivated today on Crown Estate land. The stems are gently heated to soften them, then pressed on a traditional fruit press until there's enough juice to fill a third of every bottle — roughly 34% freshly pressed rhubarb — which is then blended with the distillery's award-winning Harrington Dry Gin at Falls Farm in Northamptonshire, with just enough sugar to balance the fruit's natural acidity. The pink color is entirely natural, no additives involved. Bottled at 40% ABV. Expect fresh, tangy rhubarb bursting on the nose with a pinch of black pepper, opening into a mouth-watering palate of rhubarb, cardamom, and sweet orange, with cinnamon returning on a long, sweet finish. Reviewers consistently note it's less sugary and more genuinely fruit-driven than most pink gins, with real juniper still showing through — though a few find it lighter on rhubarb than heavier competitors. Excellent with tonic, and even better with ginger ale and fresh orange.

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