Ferro-Kina was an aperitivo/amaro invented in 1881. History tells us that the inventors cooked the bark of cinchona on iron plates before macerating it. Don Ciccio's Ferro-Kina recipe, created in 1967, is now produced following traditional methods, macerating their proprietary botanical blend in terracotta amphoras. This tonico highlights aromas of bitter lemon, china calisaya, gentian lutea and iron citrate.