Byrrh Grand Quinquina
From the original cellars which house the biggest wine vat in the world, they make this unique wine-based aperitif to the unchanged secret recipe, adding herbs and spices. Production starts with a maceration of mistelles made of muscat wine as it was in the 19th century. This mixture provides Byrrh Grand Quinquina with natural sweetness and fruitiness: no sugar is added, all the sweetness comes from the muscat mistelles. After a first aging, the mistelle is blended with grenache and macabeu to give freshness and body. The aromatic plants (coffee, bitter orange colombo and cocoa_ and the finest quinines in the world are macerated in alcohol before being added to the blend of wines and mistelles. The blend is them transferred in "founders"(wine casks) in the impressive cellars at Thuir.