Bonal Amaro, officially known as Bonal Gentiane-Quina, is a spicy, earthy, French aperitif that has been has been known as “ouvre l’appétit,” or “the key to the appetite” since it was first produced in 1865.  h

It was created by Hippolyte Bonal, a monk and pharmacist, in the St-Laurent-du-Pont region of France.  Having studied medicine and pharmacology, Bonal intended it to be a health tonic, combining botanicals with fortified wine.  Historically, it was used to aid digestion and stimulate appetite, similar to many traditional aperitifs. The brand has maintained its heritage and is still made in the same region today.  Bonal Amaro is made primarily in France, specifically in the Alpine region. Its production involves blending a base of fortified wine with various botanicals, including gentian, cinchona bark (from which quinine is derived), and other herbs and roots.  Serious in its role as an aperitif, and then popular with sportsmen, Bonal became an early sponsor of the Tour de France.

Base:                                    Wine, gentian root, quinine

Flavor is most like:       Bittersweet, dried fruit (fig and raisin)

Sweetness (1 to 5):       3

Description:                    Nice use as an apertif (before meals), and it is excellent with hard, salty cheeses, salted nuts, or earthy, spicy foods.   The relatively moderate alcohol content places it in line with many other aperitifs and fortified wines, making it suitable for sipping or use in cocktails.  While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies.  Its versatility and rich flavor make it ideal for both classic and modern cocktails where a herbal, bitter, or slightly sweet component is needed.  An unopened bottle will keep for up to 2 years, where an opened bottle will last 2-3 weeks and requires refrigeration.

ABV:                                    16%