Created in 1889 by Fernand Moureaux, Suze has become one of the most iconic French aperitifs over time. Born in the distillation workshops of the Paris region, it quickly gained recognition thanks to its innovative recipe based on gentian root, which was rarely used at the time. Its success then spread throughout France, establishing it as a true benchmark among bitter aperitifs.
Its traditional production method still relies on the use of fresh gentian roots, sourced from both controlled cultivation and wild harvesting at high altitudes, mainly in the Massif Central, the plant’s historic homeland. These roots are infused, macerated, and then distilled, resulting in a unique aromatic profile.
The richness of Suze comes from this subtle balance between the strength of gentian, its characteristic bitterness, and the finesse of carefully selected plant extracts. True to its heritage and ancestral expertise, Suze continues today to embody the spirit of traditional French aperitifs, combining authenticity, character, and elegance.
Tasting notes
The nose opens with intense aromas of fresh gentian, combined with floral and slightly citrus notes. On the palate, Suze reveals a smooth attack, quickly balanced by a clean and elegant bitterness, typical of gentian root. Its texture is supple, supported by a beautiful vegetal freshness. The finish is long and persistent, leaving an impression of aromatic purity, where herbal notes and the earthy softness of gentian prevail.
Serving Suggestions
La Suze se déguste idéalement fraîche, pure ou allongée d’un trait d’eau pétillante pour en révéler toute la fraîcheur végétale. Elle se prête également parfaitement à la mixologie, notamment dans des cocktails classiques comme la Suze Tonic, la White Negroni ou le Suze Spritz. Servez-la dans un verre tulipe ou old fashioned, avec éventuellement un zeste de citron pour accentuer ses notes aromatiques.
