In 1889, Fernand Moureaux had the idea of distilling gentian roots while trying to create an original aperitif based on something other than wine. Since then,
Suze has been made using the same traditional methods, with maceration and distillation being the key stages in producing its unique taste. This famous aperitif forms an ideal base for cocktails with its golden colour and hint of bitterness.
Brilliant with tonic or in a white negroni,
Suze is also best friends with agave spirits.