The first quinquina style wine made in Canada since World War II
It tastes like a cross between a lovely blueberry pie and a Gin & Tonic in wine form. 18.2%
For centuries, the British, French and Roman empires were ravaged by the fevers of malaria. A treatment was finally discovered in 1633, in the bark of the Cinchona tree; quinine. The British took this bitter medicine and added it to sweetened water to make more palatable tonic water for their soldiers abroad. Gin followed soon after. Across the Channel, in 1820, French chemists solved this bitter problem by isolating quinine from the bark and adding it to the wine rations of the Foreign Legionnaires. The result? The famous tonic wine is known as Quinquina. This is our take.
The base wine is a blend of 2015 Agria red wine from the Cowichan Valley, aged in used French oak for 4 years, this red wine is blended with a BC blueberry mistelle (unfermented blueberry juice fortified with spirit from Stillhead Distillery ). We then add 10 different botanicals including quinine, chamomile, coriander and cinnamon. Meant to be enjoyed on ice, with a twist of lemon and perhaps a splash of gin.