This French aperitif has been made since 1865 using gentian root, cinchona bark, and wild herbs from the French Alps. The botanicals infuse into a mistelle base of grape must and neutral spirit.

Bonal’s earthy, bittersweet profile comes from quinine in the cinchona bark and the mountain gentian’s natural bitterness. The formula remains unchanged from its 19th-century origins in the French Alps.

Serve chilled as an aperitif or mix into cocktails where its herbal complexity adds depth. The bitter edge stimulates appetite while the sweetness keeps it approachable.