Byrrh was created in 1866 by brothers Simon and Pallade Violet in Thuir, in French Catalonia, and took its name in 1876. It is a quinquina: Roussillon wine and mistelle flavoured with cinchona bark and plant extracts, bottled at 18%. Its cellars hold what the importer calls the world's largest oak vat.
It is rich and fruity, with dark berries and spice over a firm quinine bitterness.
For a red aperitif with more backbone than Lillet Rouge, Byrrh is the bottle to buy. For a gentian-led French aperitif, compare Bonal.
The importer suggests it on its own over ice with a lemon peel, or with tonic and a twist. It also mixes well with gin, tequila or mezcal.
Keep it in the fridge once opened. More bottles are under vermouth and aperitif, and the rest of our liquor is a click away. Pick it up at our Brooklyn store or get same-day delivery across NYC.
Byrrh was created in 1866 by brothers Simon and Pallade Violet in Thuir, in French Catalonia, and took its name in 1876. It is a quinquina: Roussillon wine and mistelle flavoured with cinchona bark and plant extracts, bottled at 18%. Its cellars hold what the importer calls the world's largest oak vat.
It is rich and fruity, with dark berries and spice over a firm quinine bitterness.
For a red aperitif with more backbone than Lillet Rouge, Byrrh is the bottle to buy. For a gentian-led French aperitif, compare Bonal.
The importer suggests it on its own over ice with a lemon peel, or with tonic and a twist. It also mixes well with gin, tequila or mezcal.
Keep it in the fridge once opened. More bottles are under vermouth and aperitif, and the rest of our liquor is a click away. Pick it up at our Brooklyn store or get same-day delivery across NYC.
