In 1700s a Scottish doctor, discovered that quinine could be used to prevent and treat malaria. In the early 19th century British Soldiers stationed in India, mixed the quinine, which was derived from the Cinchona bark, with a mixture of water, sugar and lime juice. They took to adding gin to this mixture to mask the powerful flavour of the quinine. Today's tonic water, contains a lot less quinine and therefore is much less bitter.
So, today we attended the Food and Drink Expo at the NEC. Trekking up and down, left and right, sampling fabulous artisan products and hoping to find some special ones to add to our portfolio. We love our Triple Tipple Selections so were really pleased to find some new distillers using smaller bottles so we can look at extending our range. It was fabulous to hear people's reactions when we explained what we do. Mention 'gin' and their faces lit up! We think we've found quite a few products that we can put with our gins to make the perfect gin gift...