Bonal Gentiane Quina

Originally made in 1865, and immediately nicknamed “ouvre l’appetit (key to the appetite) it is made by infusing gentian root, herbs from the Grande Chartreuse Mountains, and cinchona (quinine), in a Mistelle base, producing a wine that is known for its complexity.

While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicy foods.

16% abv