Australian mineral water and natural mixer company CAPI has added a new ‘Native Tonic’ to its product line-up.
Described as an “ode to Australia’s finest botanical ingredients”, Native Tonic is infused with a blend of lemon aspen from tropical Northern Queensland, Tasmanian mountain pepper and Mount Zero salt, and is designed to effectively ‘season’ a G&T with its salt and pepper elements.
A lower sugar profile creates a dry finish, allowing the gin to take centre-stage, and just like CAPI’s other tonics, all natural ingredients are used to produce it – including real quinine made from Cinchona bark harvested in the Democratic Republic of Congo.
“It offers a uniquely Australian taste and is best paired with a craft Australian gin and garnished with native golden wattle or finger lime, perfect to drink any time of the year,” says CAPI founder Pitzy Folk.
To officially launch Native Tonic, CAPI held a special lunch on the Pink Lake in Dimboola, north of the Grampians in Victoria, where Mount Zero harvests its salt – a key botanical ingredient of the new tonic.
Attendees were treated to an exclusive helicopter round-trip from Melbourne’s CBD to the Pink Lake, also stopping off at the Mount Zero property on the northern edge of the range to sample the new Native Tonic mixed in a Four Pillars or Melbourne Gin Company G&T.
Native Tonic joins CAPI’s Tonic and Dry Tonic, with the latter recently taking out ‘Platinum for Soda – Other category (Best of Show)’ at the 2017/18 World Beverage Competition.
CAPI Native Tonic will be available at Dan Murphy’s (RRP $7 for a 4-pack) from the end of April, as well on-premise venues across the country from the end of May.
Images: Josh Robenstone