Bonal

Great yellow gentian, cinchona roots and orange are some of the main ingredients of this famous aperitif created in 1865 by Hyppolyte Bonal, a former Chartreux monk, and then bought by Maison Dolin. 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.