Bigallet
Bigallet
AboutBigallet
Félix Bigallet founded his liqueur and syrup house in Lyon in 1872, initially supplying cafés, inns and merchants. The business moved in 1885 to Virieu-sur-Bourbre, the family’s home territory in Isère, where the railway made it possible to bring in citrus, sugar, wine and rum from farther afield.
Today Bigallet makes its liqueurs and syrups in Val de Virieu, at the foot of the Alps. Its work draws on maceration and slow distillation, extracting aromas from fruit, flowers, plants, spices and citrus peel.
Bigallet China-China Liqueur
French Liqueur
$62.99
Sweet and bitter orange peel form the centre of this dark, aromatic French liqueur. The peels are macerated and distilled before being layered with quinine, gentian and a measured blend of plants, seeds and spices. Caramel rounds the sharper citrus and herbal bitterness, adding depth without obscuring the orange. The palate is rich, bittersweet and gently spiced, with a long, warming finish. Serve neat after dinner, over ice or in cocktails that call for a deep orange-and-herb accent.