The recipe for the Tonic wine is attributed to the original French monks who settled at the Abbey in the 1880's. Base wines from Spain, known as mistellas, were imported and to these were added the tonic ingredients according to an old recipe.

By the 1920s 1400 bottles were sold annually, 500 from Buckfast and the remainder by post. In 1927 a London wine merchant was visiting the Abbey, and in conversation with the Abbot, Anscar Vonier, it was decided that the monks would continue to make the Tonic wine with the distribution and sale to be carried out by a separate marketing company. In order to broaden its appeal the Tonic was changed slightly from a rather severe patent medicine to a smoother, more mature medicated wine.




Having taken on the marketing of "Buckfast" the distributing Company adopted a reserved promotional approach resulting in the widespread appreciation of the product nationally and internationally.

In modern times it continues to be made at Buckfast Abbey along the same lines and according to the same basic recipe as used in the very early days. The main challenge of production lies in the successful addition of inert substances to a base wine - a living and natural entity.

The selection of the base wine is thus of prime importance. Today the base mistellas come from France providing the ideal medium for the skill and expertise of the monks to produce a Tonic with a smooth, rounded taste.


Buckfast Abbey Tonic wine made from a secret recipe and mixed from red wine imported from France




If you have any queries relating to Buckfast Tonic Wine, please write to:

J. Chandler & Co (Buckfast) Ltd,
New Abbey House,
Fyfield Road,
Weyhill,
Andover SP11 8DN

Telephone: 01264 774 700
Fax : 01264 744 747