Bigallet, a small liqueur producer located near Lyons, has been making this “amer’ since 1875, but this marks its first appearance in the U.S. market. Some consider it the quintessential “bitter,” France’s answer to Italy’s amaro. A combination of bitter and sweet orange peels is macerated in high quality grain neutral spirits before being distilled. After two more macerations and distillations more peel, spices, botanicals, and a bit of sugar are added to create a uniquely intense flavor experience.
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