Before quinine ended up in tonic water, it went into wine. Quina is that older tradition: a Jerez wine base, fortified and steeped with cinchona bark and a cast of botanicals until it turns bittersweet and pleasantly medicinal. Valdespino’s version comes from one of the oldest houses in Jerez and it tastes like it, with real sherry character underneath the bitterness, all dried fruit and nutty depth, and a quinine edge that snaps the whole thing back into focus. Serve it cold over a big rock with an orange twist. Top it with soda or tonic and it becomes a genuinely great low-effort aperitivo. It also makes a formidable stand-in for sweet vermouth if you want your Manhattan to bite back.