Getting keen on Quina

For a refreshing summer drink comprising only two basic ingredients the ubiquitous gin and tonic

generates much discussion. Now, as the days warm there’s a new mix that’s also heating up the G&T

debate.

Quina Fina (kee-na fee-na) is a new perfect match for your favourite gin, a premium tonic water made

in New Zealand and distilled using quinine from the bark of the cinchona tree. The cinchona tree is

the original source of quinine which is native to the Andes of modern Ecuador.

The new tonic is the brainchild of 22 year old Wellington entrepreneur Alex Gledhill, a man with a

curious mind who spotted a gap in the tonic market.

In pursuit of authenticity, Gledhill travelled to Ecuador to locate the bark of the cinchona tree. Topped

off with Nelson spring water and organic lemons, the tonic recipe was perfected and is now gracing

sophisticated G&Ts throughout the country.

Quina Fina is a departure from the sweet tonics we’ve become accustomed to focusing on a more

pronounced quinine taste preferred by the mature-palate. The result? A pleasant bitter edge with a

crisp, refreshing finish - much like the tonics of old.

In paying homage to the source, Quina Fina is named for the traditional trading name for the Ecuador

region.

Quina Fina is best enjoyed with a fine gin and poured over ice, or enjoy straight from the bottle with a

wedge of lemon in the neck.

Quina Fina is available from all six Nosh Food Markets in a four pack with an RRP of $11.99.

www.noshfoodmarket.com