Tempus Fugit Kina L'Aero d'Or

Tempus Fugit Kina L'Aero d'Or shines as an aperitif served chilled and neat, allowing its complex botanical flavors to unfold on the palate, but it also excels in spirit-forward cocktails where its unique profile can take center stage. This golden elixir is particularly refreshing during warm summer evenings, pairing beautifully with light appetizers like citrus-marinated olives or fresh oysters, and adding a touch of sophistication to any outdoor gathering.

Nose: Bright citrus peel, predominantly orange and grapefruit. Herbaceous notes of gentian root and wormwood. Subtle floral hints of cinchona bark and chamomile. Underlying sweetness reminiscent of honey.

Palate: Initial burst of bittersweet orange marmalade. Quinine bitterness builds, balanced by grape must sweetness. Herbal complexity unfolds with flavors of gentian, wormwood, and cardamom. Light white wine notes add depth. Silky texture with moderate viscosity.

Finish: Long and pleasantly bitter. Quinine lingers, accompanied by dried citrus peel and a touch of spice. Subtle sweetness remains, reminiscent of candied ginger. Leaves the palate refreshed and slightly dry, inviting another sip.

Tempus Fugit Kina L'Aero d'Or is crafted using a 19th-century recipe that combines cinchona bark, bitter orange peel, and other botanicals with a base of white wine. The ingredients are macerated and distilled separately before being blended and aged in oak barrels, resulting in a complex aperitif that captures the essence of traditional quinine wines.

• Kina L'Aero d'Or was created to honor the French aviators of the Aéropostale, who flew dangerous routes in the 1920s and often drank quinquina-based aperitifs for their alleged anti-malarial properties.
• Unlike many modern quinquinas that use artificial flavorings, Tempus Fugit's Kina L'Aero d'Or is made with real cinchona bark, the natural source of quinine, giving it a genuine bitterness that's hard to find in contemporary products.
• The recipe for Kina L'Aero d'Or is based on a 1865 French formula and includes exotic ingredients like Indian snake root and Chinese rhubarb, making it a time capsule of 19th-century botanical experimentation in spirits.