The history of Kina Karo traces back to the late 1920s in the South of France. During this time, quinquina aperitifs were highly popular, valued for their medicinal and celebratory properties. In 1928, André Carreau, residing in the small village of Fabrezan, also became intrigued by the potential benefits of the bark from South America. After numerous experiments, he successfully blended Cinchona with a skillful combination of spices and botanicals, giving birth to Kina Karo sachets. Today, nearly a century later, Aurélien Carrelas has the opportunity to reintroduce this aperitif.

This aperitif is crafted from a harmonious blend of 13 aromatic plants and barks, including Bitter Orange, Red Cinchona, Cinnamon, and Rose. It can be enjoyed neat over ice with a lemon slice or used in various cocktails that require quinquina.