Primo Quinado: Tradition Gets a Wink and a Twist
Many people are already familiar with Primo de Lanzarote, having sampled its signature white and red vermouth. This uniquely original vermouth from the Canary Islands officially debuted in 2017, but its true story began seven years earlier in a garage. It was there that Davide Musci, a native of Piemonte, Italy, known as the spiritual home of vermouth, began to pursue a stubborn dream with just a few bottles. What started as small batches made for friends quickly grew into something bigger, as demand increased dramatically and people began asking insistently for more.
With Primo Quinado, this same passion takes on a playful twist. Here, tradition is combined with a touch of humor and innovation, blending history, science, and a dash of island magic. Made with quinine extracted from Cinchona bark, long valued for its medicinal properties, this wine carries centuries of stories in every sip.
Quinine Wines Through History
Quinine wines have always had a flair for drama. In Piemonte, Italy, Barolo Chinato emerged in 19th-century pharmacies, where it was served warm to soothe minor ailments or simply to delight guests after a hearty meal.
In Spain, quinine wines were so popular that, remarkably, they were even marketed to children in the 1950s, well before alcohol regulations were implemented.
France contributed Kina Lillet and Dubonnet to the mix, one being a pleasurable drink and the other a medicinal marvel, even favoured by Queen Elizabeth II. Additionally, Lillet inspired the original James Bond cocktail, marking the moment when 007 first declared his preference for “shaken, not stirred.”
From Bark to Bottle: How Quinine Wines Are Made
Quinine wines start with a base of wine, which can be red, white, or rosé. Quinine bark and various botanicals are then infused into the wine. The process typically begins with maceration, where herbs, roots, and spices steep in the wine for weeks, allowing their flavours and aromas to be extracted.
To balance the natural bitterness of the quinine, sweeteners such as sugar or grape must are added. Additional botanicals, including rhubarb, gentian, cardamom, or citrus peels, contribute complexity to the flavour profile. Finally, the wine is filtered and aged to harmonise the flavours, resulting in a bittersweet, aromatic elixir that blends both art and science.
From Volcano to Glass: Primo Quinado in Lanzarote
Now, fast-forward to Lanzarote. Crafted by Davide Musci and the team at Bodegas Bermejo, Primo Quinado channels the island’s volcanic soul. Made from Listán Negro grapes and infused with Quina bark, rhubarb, gentian, warm spices, and bitter herbs, it emerges deep ruby with garnet hues, aromatic, spicy, and beautifully balanced between bitter and sweet.
The Nose and the Sip: Aromas That Speak
On the nose, it’s a spicy, herbal mix that hints at dried fruits, star anise, and clove, inviting you in before the first sip. And the sip? Smooth, balanced, and just the right mix of bitter and sweet.
Primo Quinado: More Than a Wine
Primo Quinado isn’t just a wine; it’s a mood. Enjoy it as a gentle digestive after dinner, cozy up with a twist of orange on a chilly evening, or shake things up in a cocktail. Quinado Tonic is a simple classic: mix three parts Primo Quinado with seven parts tonic, add ice, stir, sip, and smile. If you are feeling adventurous, try a Quinado Libre with white rum and a slice of lemon; it’s bright, lively, and surprisingly refreshing.
With every glass, you’re savouring history, a touch of rebellion, and the volcanic essence of Lanzarote, all wrapped up in a ruby-red experience.
Thanks for reading,
Alessandra
