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Byrrh Grand Quinquina

  • World-famous aperitif from French Catalonia near Spain
  • Generous port-like wine and mistelle base with firm backbone of quinine
  • Classically sipped on ice with lemon peel or with a splash of tonic
  • Byrrh loves clear spirits such as gin, tequila and mezcal
  • Pairs well with blue cheese
  • This category of aperitif evolved from quinine bark infusions used to prevent malaria

Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. Byrrh combines a generous, port-like wine and mistelle base with a firm backbone of natural quinine to produce a fruity, refreshing aperitif by itself, with tonic and a twist, or paired with blue cheese. In cocktails, Byrrh mixes well with vodka, gin, cognac, tequila, Irish whiskey, and grapefruit. Byrrh is produced in Thuir, in the heart of French Catalan territory, near the coast and border with Spain.

Add a little gin or tequila to a Byrrh-tonic for a firmer midpalate. Byrrh loves clear spirits—it accepts the astringency of gin, the herbal notes of tequila, or the smokiness of mezcal. Try mixing 1.5 oz Byrrh and 0.5oz of mezcal—this combination is intense, complex, and low-pour cost, whether finished as a long drink with grapefruit and soda, or a stirred drink with your favorite bitters.

keeps
0-2 years
(50-65ºF)
keeps
2-3 weeks
(refrigerate)
pour
varies
(59-64ºF)

About Caves Byrrh

In 1866, brothers and traveling merchants Simon and Pallade Violet opened a shop in Thuir with a few small barrels of wine. Simon created a unique recipe from a blend of fine Roussillon wines flavoured with plant extracts and enhanced with cinchona bark (quinine). At first called simply “Hygienic Tonic Wine with Cinchona,” the beverage was named Byrrh in 1876. According to one story, the name is a random invention: the letters B Y R R H were simply code letters attached to a few rolls of cloth stored in the haberdashery owned by the Violet brothers. The company expanded rapidly beginning in the late 1800s, and the Violet family built the expansive cellars that exist today. Caves Byrrh contain the largest oak vat in the world, with a capacity of over 1 million liters. Full details

About Quinquina/Chinato

The beneficial properties of the cinchona tree were originally discovered by the Quechua, a people indigenous to Peru and Bolivia, who found it an effective muscle relaxant to calm shivering due to low temperatures. The Quechua would mix the ground bark of cinchona trees with sweetened water to offset the bark’s bitter taste, thus producing tonic water. Jesuit missionaries in the early 1600’s brought this back to Rome, where quinine in unextracted form came into use to treat malaria, which was was endemic to the swamps and marshes surrounding the city of Rome and responsible for the deaths of several popes, many cardinals and countless common Roman citizens. Quinine was isolated and named in 1820 by French researchers, the name being derived from the original Quechua (Inca) word for the cinchona tree bark, quina or quina-quina, which means “bark of bark” or “holy bark”. Large-scale use of quinine as a malaria preventative started around 1850, consumed in tonics or aperitif wines such as these. With other spices and wines selected to balance, many of these quinine aperitif wines became famous and sought out first as delicious and refreshing aperitif drinks. Full details

Recipes See all 26 recipes for this product26 recipes available at https://alpenz.com/productrecipes-byrrh.html

Byrrh Special Cocktail

Shake with ice:
1 oz Byrrh Grand Quinquina
1.5 oz Royal Dock of Deptford Navy Strength Gin
0.25 oz lemon juice
Double-strain into a coupe.
Garnish with a lemon peel.

L’Affiche

Build in a double rocks glass:
3 oz Byrrh Grand Quinquina
3 oz tonic water
Garnish with a sprig of mint and a lemon peel.

The Pastry Truce

Build in a highball glass filled with ice:
2.5 oz Byrrh Grand Quinquina
0.75 oz blanco tequila
3 oz tonic water
Garnish with lemon peel.

Quina-Quina Cocktail

Build in a double rocks glass filled with ice.
1.5 oz Byrrh Grand Quinquina
1.5 oz Bonal Gentiane-Quina
Garnish with a grapefruit peel.
Top with club soda, optional.

Sounds the Same Cocktail

Build in a tulip glass:
3 oz Byrrh Grand Quinquina
4 oz Gose-style sour beer
Garnish with an orange peel.

Tautavel Sunrise

Shake with ice:
3 oz Byrrh Grand Quinquina
0.75 oz mezcal
0.75 oz grapefruit juice
Strain into a goblet or collins glass filled with ice.
Top with 3 oz club soda.
Garnish with a grapefruit peel.

SKU Vintage Region Origin Desc Cepage % Alc Size/Pack Finish BTL Barcode Cs Barcode Cs Wgt
HZ 9560NVFranceFRQuinquina/Chinato18.0%750/12screwcap6306372243590357283122435317.26 kg
HZ 9561NVFranceFRQuinquina/Chinato18.0%375/12T Cap630637224342035728312243468.93 kg