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Warner's Premium Gin

Warner's premium gin

How a Northants Farmer is Turning Spring Water Into Super-Premium Gin


Warner’s gin has just landed in nine Mole Valley stores. Sarah Alderton spoke to founder Tom Warner to find out what makes Warner’s gin so special.


The biblical notion of turning water into wine has become a reality on a Northamptonshire farm where the natural springs on Fall Farm are being used as the base to make premium gin.


In 2012 Tom Warner and his wife Tina Warner-Keogh came up with the idea of making essential oils from botanicals growing on the farm. However, with the still set to be used for only a small fraction of the year the original idea of distilling essential oils quickly turned into distilling spirits.

“Our craft distillery was born on the December 2012, when we sold our first bottle of Harrington Dry Gin,” says Tom.

Now Warner’s is home to 10 gins as well as a range of freshly launched non-alcoholic spirits. Since 2012 the brand has seen exponential growth and is stocked across a range of shops both in the UK and abroad, online and from October will also be available in nine of our Mole Valley Farmers stores.

Tom is the third generation to farm at Fall Farm in the village of Harrington with his dad still managing the livestock enterprise.

Tom had always wanted to diversify the enterprise to make it more sustainable. “Our goal was always to produce a product that was farm-made, hand-finished and steeped in provenance.”

Warner’s were one of the first producers of premium gin with the market growing from an £800 million business in 2012 to over £3 billion today.

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