A Bottling Session with Bradley’s Kina Tonic

Introducing friend and craftsman Brad Feather, of Bradley’s Tonic Company. A fellow entrepreneur, Brad started his business from the ground up, giving me inspiration to do the same. Brad’s product is now carried at some of the finest bars and retail stores around Seattle and beyond. Word has it that even Hong Kong got a hold of his goods.

The key to a dynamite gin and tonic, his syrup is concocted with true imported Cinchona Bark, citrus essence and hard spices, resulting in a depth of flavor and delicate bitterness. Simply add a dollop of tonic to a dram of gin over ice, top with soda and kick back. Instant happiness.

I caught up with Brad and crewman Nate, to bottle a hot batch. The process starts with cooking up a cauldron of piping hot tonic, based on Brad’s proprietary recipe. The liquid is then transferred into drums typically used to store olive-oil, which have spigots that make the hand-bottling a breeze. The full bottles are capped, cleaned and boxed, awaiting a shiny new label once the heat cools off. The caps are then heat sealed, and each label is signified by hand with a unique batch number. The finished tonic bottles are then ready to ship, either down the street or across an ocean.

You can learn more about Brad and his company at kinatonic.com, where his product is also for sale. Other online outlets carry the product, but Brad gets a bigger cut if you deal with him directly. Seattle folks can find Kina Tonic in-person at Whole Foods, Wine World, Delaurenti and a bar near you.

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