It were the Spanish conquistadores who discovered in the 17th century that the indigenous tribes in present Peru used the bark of the cinchona tree to cure various “fevers”. This “Jesuit’s bark” quickly became a very popular malaria cure in Europe. Not much later, it was also taken as a preventive medicine.
The extremely bitter active ingredient of the bark, quinine powder, proved to be a very powerful medicine, but not particularly pleasant to consume. The British officials stationed in various tropical outskirts of the British Empire mixed the powder with sugar and water. This made the intake of their daily dosage of this bitter “fever killer” a little more pleasant. A splash of gin helped as well. Up to then these “tonic waters” were home brews. This all changed when in 1858 a man called Erasmus Bond patented an “improved aerated tonic liquid”. He was the very first to combine the quinine with a whole range of other flavouring agents. Tonic was born.
Since then tonic has evolved from a necessity to a commodity, from a fever killer to a thirst quencher. The arrival of high end spirits in modern times resulted in a substantial demand for quality mixers. Diverse flavour profiles in spirits require tailor made tonics.
That is why we created three different tonics, with their distinct aroma and taste. This guarantees the perfect marriage of spirit and tonic, in the name of the father of all modern tonics,