I am an experienced chef living and working in the Barossa Valley. I pride myself on being a creative and lateral thinker. This trait, extensive experimentation, numerous tastings and constructive feedback has resulted in Varci Tonic.
In March 2017, a close friend gifted me a bottle of Australian craft gin as a wedding present. He insisted that good gin must be accompanied by premium tonic water. Until this point, I, like most people assumed all tonic water was the same.
How wrong I was! I started researching tonic water: the history, the ingredients and most importantly the contributing flavours. I quickly became fascinated (some would say obsessed). My research indicated that the majority of commercially made tonic waters are made from a mixture of medical grade quinine and laboratory made flavour syrups.
The wonderful array of native botanicals being used in Australian and international gins has resulted in many new exciting flavours emerging from the once humble London dry gin. So, why shouldn’t a great gin be paired with boutique tonic water?
Varci Tonic is my response to this dilemma. I decided the best way to make a premium tonic water would be use my skills as a chef and make it myself.
I have created a unique take on the age-old tonic: a range of delicious handmade tonic syrups made from predominantly local ingredients sourced from local suppliers. Varci Tonic can be enjoyed with soda water, specifically paired with your favourite gin, or used as a cocktail mixer.
I hope you enjoy drinking Varci Tonic as much as I have enjoyed making it.