Wine-based aperitif, traditional to the Catalan region. An original recipe dating back to 1866, created as an act of love.
Following numerous pregnancies, Dorothée, the wife of Simon VIOLET, became anemic and very weakened. The doctor prescribed quinine, but she was unable to take it due to its extremely bitter taste.
Simon, with his extensive knowledge of wines and plants, sought to improve the quinine by adding wine, herbs, and other ingredients to make it more palatable so that his wife could follow her treatment.
As a result, he decided—together with his brother Pallade—to develop a wine-based beverage enriched with quinine and marketed it under the name:
“A Generous Wine-Based Quinquina, Tonic and Hygienic.”
It contains Malaga wine, with added aromatics, and is aged in oak barrels for 2 to 5 years.
Tasting Notes
On the palate, Byrrh Tradition reveals a beautiful harmony between the sweetness of the wine and the delicate bitterness of quinine. The attack is smooth, carried by aromas of ripe red fruits, candied grapes, and light spicy notes. The oak barrel ageing brings a subtle woody touch, along with a long and well-balanced finish, marked by a hint of aromatic freshness.
Serving Suggestions
Best enjoyed chilled, as an aperitif, or in cocktails to highlight its authentically Catalan character.
