Quina Liqueur, Vicario
Renato Vicario and Janette Wesley own and operate two organic farms, on both sides of the Atlantic Ocean: in his native Piedmont, and in her native South Carolina. The majority of ingredients used to create Vicario’s liqueurs are grown on their own farms. Steeped in regional, mythical, and historical traditions, Vicario Liqueurs are made with the same methods which have been employed for centuries. Minimal filtration and quality ingredients ensure that these delightful spirits are among the most expressive examples in the world.
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Named after the chinchona plant, native to the Andes, this quina is blended with other aromatic herbs before turned into this deliciously bitter dram. The aroma is spicy, with notes of coffee, cinnamon, nutmeg and caramel. In the mouth, Vicario’s quina offers notes of citrus, smoke and balsamic. On the initial sip, it seems as if this liqueur is going to shut your mouth down, but then, alas, it rounds out into a pleasent, balanced sipper.