1724 Tonic Water
Born at altitude, made for gin
1724: The Tonic That Tastes Like Altitude
There is a concept in wine called "minerality" — the impression of stone, slate, or earth that comes from grapes grown in specific soils. 1724 is the only tonic water that meaningfully evokes the same idea. The Andean spring water and the high-altitude Cinchona bark combine to produce a tonic with a stony, flinty undercurrent that is impossible to fake and unmistakable once you have tasted it.
The bitterness is superb: clean, sustained, and never harsh. At 9.2g of sugar per 100ml it is fractionally sweeter than its competitors at the top of the market, but the sweetness is used to frame the bitterness rather than drown it. Every sip has a structured quality to it, like a well-made cocktail rather than a casual mixer.
Paired with an aged or barrel-rested gin, 1724 is revelatory. It handles Monkey 47, Hendrick's Orbium, and the bolder Scottish expressions with equal composure. A 9.0 that reflects a genuinely elite product.