"Created in 1873 by the Pallade brothers and Simon Violet, Byrrh is one of the references of French wine-based aperitifs.
  
Aromas of dried fruits, chocolate and slightly spicy.
  
Finish: notes of vanilla mocha and toast.
  
The grapes needed to make Byrrh are transformed into mistelles. They are then blended with red wines and dry wines.
  
The result is then flavored with quinquina."