A quinquina aperitif wine from Thuir, in French Catalonia (Roussillon) — created in 1866 by brothers Simon and Pallade Violet, sons of a mule driver from Corsavy who began as traveling merchants; originally marketed as a "Hygienic Tonic Wine with Cinchona" before taking the name Byrrh in 1876 (legend says from the code letters on cloth rolls in the brothers' textile business). Made to the original late-19th-century recipe: a generous base of Grenache Noir, Muscat d'Alexandrie, and Macabeu wines and mistelle from Roussillon, enhanced with cinchona bark (quinine) and plant extracts. Today part of Pernod Ricard, with cellars designed by Gustav Eiffel — home to the largest oak vat in the world, at over one million liters.
Palate: Fruity and refreshing — juicy-jammy, port-like character with stewed fruit suggesting cherry pie, natural sweetness, and hints of vanilla.
Finish: Long, with drying hints of plum skin, sage, and dried oregano, and a pleasant lingering quinine bitterness.
Serve: Classic French service: Byrrh and dry vermouth over ice with a lemon twist; also excellent with soda.
ABV: 18% (36 Proof)
