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Byrrh

Aromatised wine-based apéritif

Byrrh

Summary

Aromatised wine-based apéritif

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Byrrh is an aromatised wine apéritif made of red wine, mistelle, and quinine. Created in France in 1866 and trademarked in 1873, it was popular as an apéritif in the early 20th century. With its marketing and reputation as a "hygienic drink", Byrrh sold well. It was even exported, despite the similarity of its name to "beer", complicating sales in English- and German-language speaking regions.

Byrrh was sold in the United States until Prohibition. As of 2012, Byrrh has been reintroduced to the United States.

History

Brothers Pallade and Simon Violet, itinerant drapers from Thuir (France), decided to take advantage of the wine fever in the region to develop an apéritif wine flavoured with cinchona. They mixed dry wines and mistelles and initially marketed the resulting product as a health drink or tonic. This was because the local apéritif producers were displeased about competition with their established brands. Rebranding the brothers' aperitif as a health drink got around this problem, and Byrrh was sold in pharmacies.

The Second World War initiated the decline of Byrrh. Aided by tax benefits, natural sweet wines such as Banyuls, Muscat de Frontignan, and Rivesaltes superseded Byrrh, which went out of fashion.

In 1977, the family business, divided by strife, was acquired by Pernod-Ricard. Pernod-Ricard still makes the drink at its facility in Thuir near Perpignan, part of which was designed by Gustave Eiffel.

References

References

  1. "HAUS ALPENZ Importing for the Adventurous Palate".
  2. Keith Phipps. (August 29, 2010). "''Mad Men'': Waldorf Stories". The A.V. Club.
Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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