A tale of tonic: St. John's entrepreneurs exceed sales goal
The brains behind Third Place Tonic have exceeded sales goals with their handmade batches of artisanal tonic water.
To make the product, co-owners Kris Smith and Dan Meades go back to the root of tonic water making by importing cinchona bark from Peru and boiling it down.
"Our batches are so small at this stage and we intend it to always be that way that we sign and number every single bottle by hand so folks know it's a local, small-batch product that we made here in St. John's," Meades said.
Just 11 weeks into selling the product, the mixing beverage has been picked up by restaurants like Mallard Cottage and Merchant Tavern. Shipments have also been sent to Halifax.
Learn more about Third Place Tonic in the video player above.
With files from Jeremy Eaton