1962 saw the introduction of Lillet Rouge, tailored for the American market. Lillet's commitment to authenticity and quality fueled international growth. The journey continued with Lillet Rosé in 2011 and Lillet Grande Réserve 2012 in 2016, showcasing Maison Lillet's expertise. From visionary founders to global acclaim, each sip of Lillet reflects a rich history. Cheers to the legacy of the Lillet brothers in every delightful pour.
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Lillet
Aperitif
Lillet
Lillet has been made since 1872 at “Maison Lillet”, in Podensac, a small picturesque village south of Bordeaux, France. It is still elaborated by a team of 10 people who perpetuates the authentic production process to create the refreshing & delicate aperitif we all cherish. Enjoyed with tonic and various garnishes, Lillet is a long drink which addresses contemporary consumer trends: the need for authenticity, naturality and the growing appetite for lower alcohol drinks. Part of Pernod Ricard since 2008, it is now distributed in 50 markets and is identified as one of the group’s global “big bets”.
France
History
Lillet's captivating history began in 1872 when brothers Raymond and Paul Lillet founded Maison Lillet in Podensac, just south of Bordeaux. In 1887, they crafted Bordeaux's first aperitif, Lillet, marking a pivotal moment. The brand gained fame in post-World War I Britain and found its way into James Bond's iconic Vesper cocktail in the 1930s and 40s. Lillet also made its mark in New York during this era.
Production
Lillet is a subtle blend of wines and fruit infusions, the result of traditional craftmanship and of expertise dating back nearly 150 years. We only choose French wines, most of them made by growers in the Bordeaux region. To strengthen these links and our involvement in the local economy, we have entered partnerships and vineyard-planting contracts with local producers since 2018. This mutually beneficial initiative provides our partners with long-term income while ensuring our supply of quality wines.
The fruits and peels that go into Lillet have been carefully chosen for their freshness and aromatic intensity. The fruits and fruit peels are infused separately by being slowly cold soaked in alcohol. After several weeks, once the flavor has been extracted, the liquid is run off and the fruits are pressed. The latter are then recycled-after their use for the infusions, they are collected and taken for composting less than thirty kilometers away.
The French Blonde
2 parts of Lillet Blanc
2 parts of grapefruit juice
1 part of Monkey 47 Gin
1/2 part elderflower liqueur
3 dashes lemon bitters
Other Aperitif Brands
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Content to be shared with those over the legal drinking age only - Enjoy responsibly.
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