Caves Byrrh, Grand Quinquina (Apéritif), Thuir, France
Various Red Varieties (mainly Grenache, Carignan, and Muscat), mistelles, chinchona, other herbs & spices
RASPBERRY, BITTER ORANGE, QUININE, SPICED COCOA, HERBS
The Violet brothers, Pallade and SImon, first concocted their recipe for a chinchona-based apéritif in 1866, inspired by the popularity of quinine-based tonics made from from the medicinal plant entrusted to Europeans by the Quechua indians of Peru. Byrrh began to reappear on mirrored bar shelves in 2012 thanks to the "wine archaeologists" at Haus Alpenz. With a gentle sweetness that offsets its complex blend of quinine, citrus peel, bitter herbs and cocoa, Byrrh is further matured in oak, which mellows its flavors and gives it a comforting warmth.
Serving Suggestions: Straight with a twist of lemon, on the rocks alone or with a splash of soda and an orange wedge, or blended into a cocktail with Armagnac and the mixer of your choice.