A blend of aged red wine, quinine, and a proprietary mix of botanicals to create a complex yet approachable apéritif. First crafted in 1873 in Thuir, Roussillon, Byrrh was originally marketed as a tonic wine, benefiting from both quinine health claims and local wine production's richness. Over time, it has become a beloved fixture in French apéritif culture, prized for its deep fruit character, subtle spice, and gentle bitterness.
At its core, Byrrh is made using Grenache-based wines from Roussillon, fortified and infused with quinine, bitter orange peel, cocoa, and other aromatic spices. Unlike many other quinquina-based apéritifs, it contains no added sugar, relying instead on the natural sweetness and concentration of its base wine, which is aged in large oak vats. The result is a balanced apéritif with notes of dried red berries, figs, orange zest, warm spice, and a touch of herbal bitterness on the finish.
Traditionally served chilled with a slice of orange, Byrrh is an incredibly versatile apéritif. It can be enjoyed neat, over ice, or lengthened with tonic or sparkling water for a lighter serve. Its vinous backbone also makes it an excellent substitute for sweet vermouth in classic cocktails—try it in a Byrrh Manhattan or a Byrrh Negroni for a softer, more wine-driven take on the originals.
