In 1875, Felix and Louis Bigallet created the recipe for China-China, combining sweet and bitter orange peels with a variety of herbs and spices, including cinchona, gentian, anise, and clove. Fantastic after dinner to help with digestion.
Liqueur made from a blend of sweet and bitter orange peels macerated in sugar-beet-based neutral alcohol and redistilled in alembic stills, along with 4 plants seeds and spices. Pure sugar caramel brings a beautiful color to this liqueur to stick to its original history.
Silver Medal – San Francisco World Spirits Competition 2014
A bouquet of aromatic and spicy plants (among them quinine and gentian giving the bitterness) gives this liqueur a unique and inimitable character.
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