A sublime aperitif made with wine, cherries and bitter almonds
Auguste Maurin has been producing liqueurs and aperitifs in Puy en Velay since 1884. In 1906, he invented this sublime aperitif, produced using wild cherries and carefully selected wines.
Richly ruby red in colour, it boasts an intense flavour of cherry and a great finesse. Sumptuously perfumed, it is best served chilled or over ice. Try it drizzled over slices of fresh melon, or in a fruit salad.