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First produced in 1873, Byrrh Grand Quinquina was created by brothers Pallade and Simon Violoet in the small French town of Thuir. Still produced in accordance with the original recipe, Byrrh is created by macerating South America Quinquina, coffee, bitter orange, colombo and cocoa in Muscat Mistelles, which is then matured in oak casks. The fruit-forward wine lends natural sweetness, so no additional sugar is needed, and also provides Byrrh Grand Quinquina with its refreshing balance of fruit and spice. Byrrh is traditionally served as an aperitif, chilled with a slice of lemon.