Made by: San Pellegrino SpA
Origin: Italy
Imported into the UK by: Nestle Waters UK Ltd
Chinotto is a sparkling Italian soft drink named after the small, bitter citrus fruit of the Myrtle-leaved orange tree. The tree is believed to have originated in China, hence the name. Today Chinotto fruit is mostly cultivated in Italy, where the peel extract is an essential ingredient in Italian Bitters ('Amari'); alcoholic liqueurs drunk either as a digestif or an aperitif. San Pellegrino claim to have formulated the first Chinotto soft drink in 1932, today marketed under the brand name of Chino.
Sparkling Chino is a dark chestnut brown colour, clear and intense. When poured out, fine pinhead bubbles can be observed rising from various points in the glass.
On the nose this is sweetly spiced and strikingly aromatic: Allspice, cloved orange, with rooty and woody scents all combining to create a spice cake impression.
Opening with a fruity caramel, cola flavour on the palate, a long and controlled progression of sweet to bitter follows. Flavours of spice cake and ginger at first, cassia and clove, then black cherry, fig and toffee. Subtle notes of liquorice and menthol emerge to add further points of interest along the gently bitter, persistent finish.
Chino is an absorbing taste experience, and a soft drink to really savour. If you like this or think this sounds appealing then look up our review of Bitter KAS.
Packaging claims: None
Ingredients: Water, glucose-fructose syrup, sugar, carbon dioxide, colour E150d, aromas, acidifier citric acid, chinotto extract, acidity regulator sodium citrate, salt, antioxidant L-ascorbic acid
Price: Should be about £1.00 for a 330ml can, available from specialist outlets like italian foodstores and delicatessens
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Calcium, chloride, fluorine, lithium, magnesium, nitrogen, potassium, silicon, sodium and strontium are just a few of the most prevalent minerals found in S.Pellegrino water. The minerals are the result of the water's 30-year journey around the rocks inside the Alps. The water is so mineral heavy, that if you drank it in its purest version the aftertaste would be a bit milky, but with the addition of the CO2, that milkiness disappears completely and you're left with a crisp finish.