Tom‘s Tonic Water is different from conventional tonic, you can see that at first glance. Because Tom’s Tonic is not transparent, but red. But where does the color come from? The decisive factor for the taste of every tonic is the quinine, which gives it the typical bitter note and was originally used for the prophylactic treatment of malaria. In the Bernese production, the quinine is obtained directly from the bark of the Chinese tree using traditional methods. In addition to the bitter substances, color pigments are also dissolved, which give the tonic its reddish cast. In any case, Tom’s Tonic is careful to use natural raw materials as much as possible, and also significantly less sugar. Because tonic water should complement the natural partner - the gin - instead of covering it, the makers are convinced. The liquid result of this approach is both accessible and multi-layered: the nose of the tonic from Bern is fruity, here the lemongrass dominates. The first thing you notice on the tongue is the fruit of the aronia berry and the acidity of the lemon, again lemongrass, then the spiciness of pepper and ginger. The long-lasting finish is accompanied by the astringency of quinine. All in all, Tom’s Tonic Water is fruity and bitter - and red. Translated by Google Translated by Google