Quina Fina New Zealand tonic water uses authentic Quina bark (the natural source of quinine), lower sugar and organic lemon. Quina Fina is the brainchild of Wellingtonian Alex Gledhill. He spotted a gap in the tonic market and then in pursuit of authenticity, travelled to Ecuador to locate the bark of the cinchona tree. Topped off with Nelson spring water and organic lemon.
Quina Fina is the result of an inspired idea to make Tonic Water the best way possible; encapsulating provenance, history and ingredient.
Tonic water has a long and rich history that began in the cloud forests of Loja Province, Ecuador. Here in 1630, Jesuit Monks were the first to use the bark of the Cinchona tree, and it’s naturally occurring Quinine to treat fever, and later - malaria. This ignited centuries of trade that was defined by religion, conflict, colonialism, politics and deforestation.
Most famously, Cinchona seedlings were exported to British Colonial India where the ‘Gin & Tonic’ was born - A daily ration of Gin, Quinine Extract, Lemon Juice, Cane Sugar and Soda Water. Years later this is still one of the world’s most popular mixed drinks.
Our story began in 2009 after a chance visit to Loja, Ecuador. Quina Fina embraced a locally supported opportunity to grow Cinchona for our tonic water, contribute to natural research and begin a re-population program – right here, where it’s history began nearly 400 years ago.