Chinola takes its name from the Dominican word for passion fruit, and it started in 2014 with an ambition nobody had quite pulled off before: a shelf-stable liqueur made entirely from fresh fruit, capturing the aroma and taste of raw juice with no artificial colors or flavors. The founding team — hospitality veterans, spirits professionals, and a multi-generational master blender — grow their passion fruit in Majagual, where they developed a proprietary hybrid from Californian and Honduran varietals and keep honeybees on the farm for pollination, then blend the fruit with cane sugar and a neutral sugarcane spirit at 21% ABV. The original Passion Fruit Liqueur earned a 98-point score from Wine Enthusiast's Kara Newman — the highest liqueur rating that publication had given in seven years — alongside Gold at the San Francisco World Spirits Competition, and it's built a serious following behind bars as a more concentrated, naturally tart alternative to Passoã. In 2024 the brand added its first new flavor, Mango, made from a proprietary blend of Keitt, Kent, and Banilejo mangoes from the Samaná Peninsula, which promptly picked up 93 points from Tastings.com and 91 from Wine Enthusiast. Genuine fresh-fruit liqueurs, built for margaritas, daiquiris, spritzes, and the tropical cocktails that deserve better than syrup.

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