Bigallet Liqueurs lemon drinking illustration background

About Bigallet

The Felix Bigallet distillery has been crafting unique, Alpine, herbal spirits, liqueurs and syrups since 1872. The original distillery was started by Félix Bigallet in the city of Lyon, in 1885, the company decided to move to Virieu-sur-Bourbe in the Alpine foothills of Isére - Bigallet's family home.

Bigallet Portfolio

Row of Bigallet shot glasses

Portfolio

Felix Bigallet, with over 140 years of experience, has perfected the art of distilling citrus and dried herbs. The collection of Felix Bigallet spirits highlights unique, antique formulas alongside contemporary additions.

Explore the Felix Bigallet Collection

China-China Amer

Bigallet

China-China Amer is an incomparably rich and complex, 80 proof, orange-based, bittersweet liqueur peppered with botanical infusions. The intense orange aroma and flavor in China-China comes from Bigallet’s proprietary process of distilling fresh orange peel macerations. This intense orange distillate is blended with earthy and bitter gentian, tart chinchona bark, velvety anise, spicy clove, and a handful of other secret, Alpine herbs and spices. The flavors are married with rich caramel to balance the natural bitterness, and the dark, orange glow of China-China is born.

Tech Details

Type Liqueur
Variety Amaro / Amer
Volume 750 mL
ABV 40%
Country of Origin France
Appearance Dark, burnt caramel

Tasting Notes

Aroma Bright orange zest, molasses, ginger spice cake
Flavor Warm, bittersweet orange marmalade, anise, and mulling spices.
Finish Pleasant, lingering bitter note.

Awards

Thym Liqueur

Bigallet

Produced at the foot of the French Alps by the Bigallet distillery, Thym Liqueur is a 70-proof, herbal liqueur made with macerations and distillations of dried thymus vulgaris. Thyme has been used throughout the Mediterranean for thousands of years to add a refreshing, savory depth to many famous spice blends including Za’atar, Bouquet Garni and Herbes de Provence. Thyme is an essential herb of French Provencal cuisine. Its warm, savory flavor and aroma evokes the salt air, hot winds and sun-splashed coast of the Mediterranean Sea. This liqueur plays nicely with vodka or gin for an herbal version of the classic martini, but works equally well adding a savory component to a tall glass of lemonade and soda.

Tech Details

Type Liqueur
Variety Herbal
Volume 750 mL
ABV 35%
Country of Origin France
Appearance Clear gold with green-yellow highlights

Tasting Notes

Aroma Invigorating camphor, lemon and dry herbs
Flavor Savory and herbal, yet pleasantly sweet

Awards

Bigallet's History

Bigallet historic image of horse and buggy in Isere, France

History :
Isere, France

The mountainous region of Isere, located in the southeast of France, in the heart of the Rhone Alps, is known for its stunning beauty of majestic mountains and green valleys. Isere has many visitors that come to enjoy its outdoor splendor, with winter sports at its ski resorts and summer adventures at pristine mountain lakes and rivers. Bigallet is located in a tiny village called Virieu, near the center of Isere, just outside the reaches of the Chartreuse National Forest.

Felix Bigallet, founder of Bigallet
Bigallet historic products
Bigallet historic advertising poster
Bigallet historic advertising poster

History :
The Felix Bigallet Family

The 1885 move of the distillery to Virieu was to return to the Bigallet family's home, but also to situate conveniently along the Lyon-Grenoble train line. The railway made the importation of all the required raw materials easier for Bigallet; wine from the south of France, sugar loaves from the Antilles, rum from the West Indies, lemons from Sicily and oranges from Spain or northern Africa.

Today, the village of Virieu is still small and charming. Members of the Bigallet family still operate the distillery that produces fine fruit syrups and unique, Alpine spirits for the surrounding region.

Bigallet modern distillery in Virieu
Bigallet production process with citrus rinds

Drink Recipes

Drink Recipes

Bigallet Liqueurs are distinctly Alpine, offering bitter and herbal flavors that add layers of complexity to cocktails. Bigallet liqueurs are best used as modifiers, or ingredients that complement and add depth of flavor to the base spirit. Try using a half ounce of Bigallet China-China in any recipe in place of bitters in a standard Old Fashioned or Negroni.

Explore Bigallet Drink Recipes

Treaty of Verdun

by Justin Levaughn

Ingredients
2 oz. Calvados
1 oz. Giffard Vanille de Madagascar
Barspoon Bigallet China China
2:1 Barspoon Demerara syrup
2 drops Malic Acid
Method
Briefly stir with ice, stain in to Nick & Nora.
Garnish
Expressed lemon peel.
Equipment
Nick & Nora.

Chez Joséphine

This cocktail is a Negroni variation.

Ingredients
1.5 oz. Gin
.75 oz. Red Italian Bitter Aperitivo
.75 oz. Vermouth
.25 oz. Bigallet China China Amer
Barspoon Giffard Abricot du Roussillon
Method
Combine ingredients in a mixing glass.
Add ice and stir briefly.
Strain over a large ice cube, into a rocks glass.

Negroni Thyme

Add a savory, herbal kick to the classic Negroni.

Ingredients
1 oz. Gin
1 oz. Blanc Vermouth
.50 oz. Bigallet Thym Liqueur
.50 oz. Campari
Orange Slice
Fresh Thyme Sprig
Large Ice Cube
Method
Stir ingredients with ice
Strain into rocks glass over large ice cube
Garnish with an orange slice and fresh thyme sprig
Equipment
Rocks glass
Jigger or ounce measuring cup
Beaker or pint glass
Julep strainer

China-China Choo Choo

Bigallet China-China Amer in place of regular orange liqueur takes this Sidecar variation to the next level.

Ingredients
1.5 oz. Brandy or Cognac
1.0 oz. Bigallet China-China Amer
.75 oz. Fresh Lemon Juice
.25 oz. Simple Syrup
Lemon Slice/Zest
Method
Shake ingredients with ice
Fine strain into chilled coupe glass
Garnish with a lemon slice or twist
Equipment
Coupe glass
Jigger or ounce measuring cup
Shaker
Hawthorne Strainer
Fine strainer

China-China Bière

This french shandy is crisp, refreshing, and shockingly tasty.

Ingredients
.75 oz. Bigallet China-China Amer
5 - 6 oz. Beer
Method
Combine ingredients
Garnish
Orange wheel
Equipment
Tall glass
Jigger

White Sotol Negroni

Ingredients
1.5 oz. Sotol Por Siempre
.75 oz. Blanc Vermouth
.75 oz. Bigallet Thym Liqueur
Orange Bitters
Method
Combine all ingredients in a mixing glass with ice and stir.
Once chilled and diluted, strain into a rocks glass over a large ice cube.
Garnish
Orange peel

Sotol Thyme

Ingredients
1.0 oz. Sotol Por Siempre
1.0 oz. London Dry gin
.50 oz. Dry Vermouth
.25 oz. Bigallet Thym Liqueur
Method
Combine all ingredients in a mixing glass with ice.
Stir until chilled and diluted.
Strain into a chilled cocktail glass.
Express a lemon peel over the cocktail and discard.

Raspberry Old Fashioned

Ingredients
2.0 oz. Rye Whiskey
0.75 oz. Giffard Framboise
0.75 oz. Bigallet China-China Amer
2 dashes Angostura Bitters
Method
Combine ingredients in a rocks glass with ice.
Stir for 15 seconds.
Garnish with a grapefruit peel.
Garnish
Grapefruit peel

Daiquiri Thym Out

Ingredients
1.5 oz. Rum
0.75 oz. Fresh Lime Juice
0.5 oz Bigallet Thym Liqueur
0.5 oz Simple Syrup (1:1)
Method
Shake.
Fine strain.
Garnish
Lime wheel
Equipment
Coupe glass

The Last Thym

Ingredients
0.75 oz. Bigallet Thym Liqueur
0.75 oz. Luxardo Maraschino Liqueur
0.75 oz. Dry Gin
0.75 oz. Fresh Lemon Juice
Method
Shake.
Fine strain.
Garnish
Lemon Zest
Equipment
Coupe or Martini glass

Lemon-China

Ingredients
2.0 oz. Bigallet China-China Amer
1.0 oz. Fresh Lemon Juice
Method
Shake.
Fine strain over large cube.
Equipment
Rocks glass

China-China Spritz

Ingredients
1.0 oz. Bigallet China-China Amer
3.0 oz. Chilled, Dry White Wine
3.0 oz. Chilled Seltzer Water
Method
Build ingredients in a glass.
Add ice and stir to combine.
Garnish
Orange slice

Dark Negroni

Ingredients
1.0 oz. Gin
1.0 oz. Vermouth
0.5 oz Campari
0.5 oz Bigallet China-China Amer
Method
Stir ingredients with ice.
Strain into rocks glass over large ice cube.
Garnish
Orange slice

Parisian

Ingredients
2.0 oz. Calvados
0.75 oz. Bigallet China-China Amer
0.25 oz. Giffard Cassis Noir de Bourgogne
2 dashes Angostura Bitters
Method
Stir all ingredients in a mixing glass with ice.
Strain into chilled cocktail glass.
Garnish with lemon peel.
Garnish
Lemon peel

Thyme Martini

Ingredients
3.0 oz. Gin or Vodka
0.5 oz. Bigallet Thym Liqueur
0.5 oz. Dry Vermouth
Method
Combine ingredients in mixing glass with ice and stir.
Strain into chilled martini glass.
Garnish with lemon peel.
Garnish
Lemon peel

Provence Sour

Ingredients
1.5 oz. Vodka
0.75 oz. Bigallet Thym Liqueur
1.0 oz. Lemon Juice
0.25 oz. Simple Syrup
Method
Combine ingredients together in a mixing tin with ice.
Shake, then strain into a rocks glass over fresh ice.
Garnish with lemon wheel.
Garnish
Lemon wheel

Visit Back Bar Project to

Find Out More