Ferro-Kina was an aperitivo/amaro invented in 1881. History tells us that the inventors cooked the bark of cinchona on iron plates before macerating it. My grandfather, Giovanni Porpora, one of the founding members of our old distillery in Italy, formulated our very own Ferro-Kina recipe in 1967. We produce it today following traditional methods, macerating our proprietary botanical blend in terracotta amphoras. Our tonico highlights aromas of bitter lemon, china calisaya, gentian lutea, and iron citrate.
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