BOTANICAL BREWING Botanical brewing is a simple process involving herbs and plant roots. Thomas Fentiman’s original recipe involved milling ginger roots before tumbling them into copper steam jacketed pans and leaving them to bubble and simmer releasing all their flavour. The finest herbs, natural flavourings, sugar, brewer's yeast and fresh spring water were then added to the liquid which was transferred into wooden vats where it was left to ferment. The liquid went on fermenting after it was bottled and corked in the old stone jars where it would fully mature and be ready to drink by the end of the week. Our production processes have been updated through the addition of mild carbonation to replace the carbon dioxide lost during pasteurisation, which gives the product a longer life.