In 2004, Charles Rolls, former CEO of Plymouth Gin, and Tim Warrilow, formerly in the luxury food business, decided to create a range of soft drinks to address the market's lack of mixers that match the best spirits. Following in-depth research and numerous experiments, the two, still owners of the brand today, managed to find the right ingredients: rigorously selected 100% natural flavors, free of preservatives and synthetic sweeteners. In fact, cane sugar is used as the only sweetener for the entire Fever-Tree range, unlike other brands that use aspartame or saccharin. Today Fever-Tree reaches over 50 countries and is a world leader in the premium mixology sector. The name of the brand comes from the common jargon with which the Cinchona tree is called from which quinine is extracted, "Tree of fever" for its healing properties.

Fever-Tree for the production of tonic water uses the purest quinine in the world supplied by a plantation of the Cinchona Ledgeriana variety on the border between Rwanda and Congo. The Ginger Beer and the Ginger Ale by Fever-Tree are produced, however, by mixing three types of ginger from the Ivory Coast for green ginger, whose peculiarity is its light and fresh aroma with hints of lime; from Kochi, India, where a variety of ginger with almost chocolatey notes is produced; from Nigeria for a ginger with an aromatic intensity suitable to balance the first two. Other key ingredients for the production of the Fever-Tree range are the extracts obtained from the peel of Sicilian lemons, grown on the slopes of Etna, aromatic herbs from Provence, bitter oranges from Tanzania and elderflower carefully hand-picked in the areas of Gloucestershire (United Kingdom). This is how products are born that best express the peculiarities of the refined ingredients and the territories of origin, enhancing their aromas and botanical properties.