From: Podensac (Bordeaux)
Ingredients: Sémillon is the dominant grape variety, lending its delicate aromas. It's topped up with macerated liqueurs that are then blended and aged in French oak.
Tasting Notes: Lillet Rosé is a must-have for the spring and summer season! The palate is fresh, lively, and fruit-forward, with notes of red berries, orange blossom, and grapefruit.
Serving Suggestions: You could use this to make a Lillet Rosé Paloma, a Grand Rosé Spritz, or Frozé. It also plays well with gin, tequila, and Champagne!
About. Since 1872, Lillet has been made in the petit village of Podensac in the heart of the Bordeaux region. Lovingly crafted by a team of just 10 people, the closely guarded recipe for their iconic apéritifs is as much an art as it is science.
Brothers Raymond and Paul Lillet, liqueur makers and fine wine and spirit merchants, founded the Maison Lillet in Podensac, a small village south of Bordeaux, in 1872. It was in 1887 that they created Bordeaux’s first and truly unique aperitif: Lillet.
Lillet found popularity in post-World War I Britain during the 1930s and 40s. The brand continued to grow in the 50s in London’s leading bars. This was the world that gave rise to The Vesper, James Bond’s legendary cocktail based on Lillet. Author Ian Fleming discovered the aperitif and included it in his book Casino Royale. At the same time, the Bordeaux aperitif was expanding in America and became a firm favorite in New York’s fashionable bars. Lillet Rouge was created in 1962 for an American market with a taste for red wine.
Today, the search for quality products made with real ingredients and traditional methods has brought renewed awareness and success to apéritifs of character like Lillet. Lillet Rosé was launched in 2011.
In preparing Lillet, they take particular care over the sourcing of their ingredients. One of their important objectives is to select more wines from vineyards that use environmentally friendly practices. They only choose French wines, most of them made by growers in Bordeaux. (Since 2018, they’ve only entered into partnerships and vineyard contracts with local producers.)
The sweet oranges come from Turkey, Morocco, and Spain. The bitter oranges come from Haiti. Cinchona comes from South America. The fruits and fruit peels are cold-soaked separately in alcohol. After several weeks, once the flavor has been extracted, the liquid is removed and the fruits are pressed. The leftover fruits and peels are collected and taken for composting less than 30 kilometers away.
