Originally made in 1865, and immediately nicknamed “ouvre l’appetit (key to the appetite) Bonal is made by infusing gentian root, herbs from the Grande Chartreuse Mountains,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.
When poured, its dark amber color with coppery highlights first surprises and then the aroma of freshly cut hay and of peat appears, which develops into balsamic and menthol aromas, followed by sweet and spicy notes that evoke candied chestnuts. The attack is smooth and refined and the finish is long with a well balanced bitter-sweet harmony.
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.
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