|Article number:||Bonal Bitter Aperitif|
|Availability:||In stock (2)|
The history of this aperitif goes back to the 19th century to a man named Hyppolite Bonal. He was orphaned at the age of 12 and sent to the Grande Chartreuse Monastery. He went on to study medicine and pharmacology in Paris and Lyon, and afterward returned to the monastery to become their doctor. His practice included collecting numerous medicinal wild plants and herbs on his meditative walks in the Chartreuse Mountains. Using those, he created his namesake fortified wine in 1865, known as “ouvre l’appétit” or "key to the appetite". It is made by an infusion of gentian, cinchona (quinine) and herbs of the Grande Chartreuse Mountains in a mistelle (fortified wine) base. It is traditionally drunk neat with a twist, but also mixes well with fresh or hard cider, sparkling wine, and whiskies. It pairs especially well with hard, salty cheeses, salted nuts, or earthy, spicy foods.