Bonal

Bonal has been produced in the French Alps since 1865, created by a monk-turned-physician named Hyppolyte Bonal. He believed in the restorative power of herbs and crafted his “Gentiane-Quina” as both medicine and pleasure. Built on a base of mistelle (fortified wine), it’s infused with gentian root from the Chartreuse mountains, cinchona bark (the source of quinine), and a blend of alpine herbs. Known in France as “Bonal aperitif,” it quickly became a staple in bistros and cafés, often called “ouvre l’appétit” — the appetite opener. Today, it sits at the crossroads of vermouth and amaro: vinous, herbal, and bittersweet.

Tasting Notes
Bonal pours deep amber with ruby flashes, offering aromas of dried plums, bitter orange, and alpine herbs. The palate is rich yet balanced, with layers of raisin, cocoa, and spiced gentian bitterness. It finishes long, earthy, and slightly woody, leaving a lingering warmth that bridges the line between aperitif and digestif.

Serving Suggestion
Serve chilled with soda or tonic, or mix into classic cocktails like the Boulevardier or Martinez.