Since 1865, Bonal has been a go-to aperitif known for its spicy, earthy flavors, earning it the nickname "opener of the appetite." Originally popular as a sportsman's drink and even a Tour de France sponsor, Bonal is crafted from a blend of gentian, cinchona (quinine), and mountain herbs in a mistelle base. Traditionally enjoyed neat with a twist, it also mixes well with cider, sparkling wine, or whisky. It pairs perfectly with salty cheeses, nuts, or spicy dishes. Try it with tonic and lemon or swap it for gin in a Collins cocktail for a unique twist.

Winemaker Notes: Bonal is made by an infusion of gentian, quinine and renowned herbs of the Grande Chartreuse mountains in a mistelle (grape juice) base. A gentle spice overlaps savory, umami notes that open up when poured neat with a twist of lemon. Bonal also mixes well with cider, sparkling wine, or whiskies. Excellent with hard cheeses, salted nuts, or earthy, spicy foods.