Made from a blend of cabernet sauvignon and merlot grapes, Lillet Rouge is fortified with lemon and orange brandies and quinine, the latter of which acts as a bittering agent. It was introduced to the market in 1962 by Pierre Lillet as a ruby-hued attempt to double down on the success of its predecessor, Lillet Blanc, which had become famous in the 20th century thanks to a number of celebrity endorsements (among them, those from the Duchess of Windsor and Ian Fleming, whose James Bond famously enjoyed it shaken into a Vesper.)
ALC: 17%
ALC: 17%