Circa 1930 estimated
Quinquina (quinine) comes from the Indian word meaning bark. It was used by the Incas as a decoction of the bark. The name “Chinchona” was given in memory of the Countess El Cinchon, wife of the viceroy of Peru, cured thanks to this drug.
In France, from 1676, Louis XIV used it and widely made it known. In 1820 Pelletier et Caventou, Parisian pharmacists, isolated from cinchona bark, an alkaloid, quinine and cinchonine.
Quickly the quinine replaced cinchona bark for various medical treatments.
Bark which groves in mountain forests in Cordillera of Andes, is an evergreen tree that can reach 30 meters high, flowering in spring.
We find the bark of cinchina in the preparation of bitter drinks, tonic lemonades or very sweet and bitter liqueurs which stimulate appetite, as well as aperitifs.
The plants are macerated and the concentrate is mixed with red wine, with neutral alcohol and is then put to aging 3 years in oak barrels before bottling.
In the composition of TRILLES, there is some coffee, some bitter orange and many other plants beside the quinine.