Country of origin: France Alcohol content: 16% ABV
NOTE: NOT FOR SALE TO US/CANADA CUSTOMERS
Originally made in 1865, and immediately nicknamed “ouvre l’appetit (key to the appetite) it is made by infusing gentian root, herbs from the Grande Chartreuse Mountains, and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 wines and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicy foods. Bonal is often used in place of red/sweet vermouth.
Bonal is an excellent choice for adding a bitter edge and robust texture. Simply add tonic water and a squeeze of lemon for an afternoon delight
Born in 1826, Hyppolite Bonal was orphaned at the age of 12 and sent to the Grande Chartreuse Monastery. He became the abbey’s doctor after studying medicine and pharmacology in Paris and Lyon. After eight years in this role, he moved to the neighboring village of Saint Laurent du Pont to become a pharmacist. During meditative walks in the Chartreuse Mountains, Bonal collected numerous wild plants and herbs and studied their digestive and medicinal qualities. This led him to create his namesake fortifying wine in 1865.
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