Warner Edwards’ gins distil in a 200-year-old converted barn in Northamptonshire. The company is two-and-a-half-years old and started producing locally but its gin is now being stocked in Fortnum & Mason and some top bars in the capital.
Head of sales, Ross Strachan, says: “Everything we do, we do to the best of our ability, capability or resource. We use the best possible equipment and ingredients, the highest quality methods and processes, even if there are inherent inefficiencies. If we can't do something to a ‘world-class’ standard we don’t do it at all.”