ORIGINS OF FENTIMANS
Botanical Brewing is a simple process involving herbs and plant roots.
The original recipe saw us take ginger roots, mill them before tumbling them into copper steam jacketed pans and leaving to bubble and simmer, releasing all their flavour. Adding finest herbs, natural flavouring, sugar, brewer's yeast and fresh spring water the liquid was transferred to wooden vats where it was left to ferment.
The liquid went on fermenting as it was bottled and corked in the old stone "Grey Hens" - where it would fully mature and be ready to drink by the end of the week.
Today our processes have been updated through the addition of mild carbonation to replace the carbon dioxide lost in pasteurisation, which gives the product a longer life and keeps the level of alcohol to no more than 0.5%
In every Fentiman product you will see a fine sediment on the base of the bottle; this is the result of the time honoured process of botanically brewed beverages, which ensures that all the flavour and goodness extracted from the raw materials ends up in the bottle!
The sediment is the reason why our drinks deliver a fuller more invigorating taste, and makes them sedimentally better!