REAL TASTES BETTER
Life’s too short for mediocre gin. So, in 2012 Warner’s Distillery decided to save the world from it. Make no mistake. It’s been bloody hard graft. Overhauling the family farm, growing and sourcing all-natural ingredients. Beating ourselves up to make everything sustainable. Never taking shortcuts. But you know what? It’s worth every late night, early morning and (not so) occasional swear word. Because each bottle of Warner’s gin is pure passion, distilled.
Real, farm-grown ingredients that bring you back to nature.
Real, responsible processes that give back more than they take.
Real, gorgeous gin that brings people together. For moments that matter. That’s the mission and spirit that unites us, and it tastes really bloody good.
Sustainability & Warner’s Distillery
Sustainability isn’t some fancy buzzword. Its not some bloody box-ticking exercise. And it’s not there to help us sleep at night. (it keeps us awake, actually.) Sustainability is what we have to do, it’s our guarantee for the future. And as you’ll see, it’s the essence of our whole business. We are committed to inspiring positive change. Some people call it the “triple bottom line”. We call it putting people and planet before profit. And because we’ve got nothing to hide, everything we do is transparent and ethical. If you spot us doing something wrong, we beg you to call BS.
It starts with our people. This is a workplace built on equality and diversity. Where your mental, physical and emotional wellbeing come first. We’re farm-grown people who turn farm-grown ingredients into farm-grown gin. This isn’t bleedin’ rocket science. It’s in our interest to look after the land and everything that sustains it. In what, how and where we source things. In the resources we consume. In how we produce and package our gin. And in sharing belting ideas from, and with the rest of the world. So we can all keep improving.
Pirramimma vineyards and winery are nestled behind the township of McLaren Vale, running parallel to Tatachilla Road. The mature vineyards are planted to 13 varieties and 40 designated blocks, spread over 300 acres and allow them to produce over 80 different wines, from the iconic McLaren Vale Shiraz, pioneered varieties such as Petit Verdot and Tannat, and an ancient collection of fortifieds.
Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.