Byrrh (pronounced “beer”) is made from the bark of South American Quinquina and other plants and spices, from the original late 19th century recipe. It is sweetened with Muscat mistelles and created by two brothers Pallade and Simon Violoet in a small town called Thuir in the south of France. It is a vermouth with alcohol of 18%, now produced by Pernod Ricard.
