Bitter oranges grow in a variety of hot countries including southern Spain, Brazil and some African countries, notably Uganda and Ivory Coast. We have managed to find a particularly special source, where the oranges (yellow/green in colour) are pressed in a way so perfect, that no machine can match - they are pressed by hand over specially designed, toothed brass bowls. The quality of the oils thus removed are second to none with an aroma of such intensity and clarity it recalls breaking open the fresh peel.     At all our trade shows we have samples of this oil for you to smell. email us and we will let you know where you can experience this for yourselves.

We wanted to make the best ginger ale we could and started where it seems most go, with Jamaican ginger. Jamaica has a great reputation for producing a highly aromatic ginger with a strong 'eucalyptus' nose. The aroma and flavour was nice but not as exciting as others we had made in combination. We are working with Europe's top ginger extractor and had the opportunty of blending as many samples of ginger as exist. We loved a combination of ginger from Cochin and Nigeria, the Nigerian for its aromatic intensity and the Cochin for its rich, earthiness, almost chocolatey in its depth. However the 'eureka' moment came in adding some fresh green ginger from Ecuador. Most ginger root is dried first and then the oils extracted. In this case the oil is extracted fresh, as soon as the ginger is harvested. The aroma has a lightness, a lime freshness. In combination you have, we think the most dynamic ginger ale taste of any on the market. We have packed as much of this flavour into the bottle as is possible without the liquid going cloudy, so it an intense ginger taste. But don't expect any of that fiery burn. In ginger ale that comes from the addition of a cheap pepper additive called Capsicum - and we don't use it!

A vital ingredient to the creation of the perfect tonic water and bitter lemon. In war torn Rwanda a very special harvest is brought in throughout the year, helping to keep locals in employment and provide some stability in a troubled but beautiful region. Quinine was first discovered in Peru in about 1630. The purest and most abundant source of quinine came from one sub-species of fever-tree called Chinchona Ledgeriana after the Englishman who smuggled the seeds succesfully for the Dutch traders in the 18th Century. Although attempts were made to grow the seeds in a variety of locations with similar climatic conditions, Rwanda proved to be the only successful host. As the Peruvian forests were cut down, the only sizeable plantation of this species is now in Rwanda, near the town of Goma, from where we get our quinine. Usually in the form of quinine sulphate, the process is a natural wash of the bark from the trees. The resulting powder is particularly pure and helps us to produce the cleanest 'finish' to our tonic and bitter lemon.

The world's finest lemons grow on the fertile slopes of Mount Etna in Sicily. Generations of Sicilians have made their living from these harvests which continue for 11 months of the year. The finest processing equipment for the oils is either Sicilian or American. The sfumatrice equipment mimicks the action of gently pressing and squeezing the peels.   In this way the finest oils can be extracted from the peel in a 'first pressing'.   The oils are then centrifuged and purified into a clear liquid of green, or yellow depending upon the time of the harvest.    We believe we are the only drinks company to use such high quality oils in any beverage.