A French apéritif with hints of orange and vanilla, and a potent floral backbone. It dates back to the 1870s, when it contained quinine and was called “Kina Lillet.” The recipe was changed in 1986, removing the quinine altogether. Lillet is made from sémillon, sauvignon blanc, and muscadelle grapes, fortified with brandy, then rested in oak before bottling
