Quinine inspires new gin supporting fight against malaria


1897 quinine gin

A new gin has been launched made with the bark that produces quinine – the key ingredient in tonic water and traditional remedies for malaria.

Using cinchona bark as one of the botanicals in the new 1897 Quinine Gin is said to provide an “ethereal” flavour and floral aroma.

The premium 45.8% ABV gin has been launched by Maverick Drinks which will be donating half of the producer’s profit to support charity Malaria No More UK. Quinine has been used as an anti-malarial remedy for centuries.

There are 13 other botanicals in 1897 Quinine Gin including juniper, coriander, angelica, orange, lemon, nutmeg, cassia, cinnamon, orris and liquorice which are distilled in a copper pot still. Along with the cinchona bark, pink and white grapefruit and lemon peels are vacuum-distilled to add a complex, citrusy lift.

The name references 1897 when Sir Ronald Ross discovered malaria parasites were carried by mosquitoes, helping to find ways to fight the disease. The gin was launched yesterday (August 20) which is the anniversary of the discovery and now World Mosquito Day.

Despite advances in medicine that have reduced the numbers of people who die from malaria, one child still dies needlessly from malaria every minute.

The producer has pledged to donate over 50% of the profit from each bottle – over £5 – to support Malaria No More UK’s life-saving work and vision of a malaria-free world. This is enough to buy, deliver and hang a mosquito net for a family living at risk from malaria in Africa.

The new gin is available to the trade through Maverick Drinks as well as through Master of Malt where it retails for £39.95.

According to Master of Malt’s expert tasters, it has notes of cloudy lemonade with a grapefruit twist and juniper on the nose, leading to vibrant, rounded cinchona bark elements, complemented by herbaceous touches.

On the palate, it is fresh and dynamic, with a bitter-through-floral quinine character that evokes old-fashioned tonics. Spicy coriander and cinnamon build on the mid-palate with touches of liquorice and citrus keeping it refreshing. Warm notes of nutmeg carry on to the finish, making way for juniper and the last hints of cinchona and a final flash of grapefruit.

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