Lillet Blanc Review & Why It Isn't Kina Lillet Anymore

In this video, Charles-Philippe reviews Lillet Blanc and talks about its history. Learn about its tasting notes and overall experience as we explore it in detail.
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00:16 - Lillet Blanc's Background
Lillet is often regarded as a variety of Quinquina although that isn't technically correct anymore. Quinquina was invited as France's answer to the Gin & Tonic. Quinine, an anti-fever agent used to fight malaria to this day, was an active ingredient. It was issued to soldiers serving in the colonials abroad who developed a taste for it.
Back in France, it became a popular choice as the officers returned home. It was often served chilled or with ice as an apéritif. One of the first varieties introduced was Dubonnet. Dubonnet today is primarily produced in the USA as it was hard to obtain during the Second World War.
However, Lillet wasn't marketed as a medicinal drink. It was developed by Paul and Raymond Lillet who were inspired by the works of Father Kermann, a monk who travelled to Brazil. When he returned, he produced his own medicinal wine using herbs and spices.
The brothers launched their own production from Bordeaux, which was well-placed to import herbs and spices from the Caribbean, produce the drink locally, and then easily ship it to Paris.
Lillet was initially known as Kina Lillet, which referred to the quinine in its ingredients. It was synonymous with the Roaring Twenties and played an important role in cocktail culture. One of the most famous cocktails is James Bond's Vesper, which consists of 3 parts gin, one part vodka, and 1/2 a Kina Lillet, which is served with a lemon twist.
Interestingly, Ian Fleming made it up and disliked it when he finally tried his creation. In the 2006 film, Daniel Craig anachronistcally orders a Vesper with Kina Lillet. However, it no longer existed by this time.
In 1985, Lillet was acquired by Bruno Borie. To overcome dwindling sales against Martini, Lillet was reformulated into a sweet aromatised wine. The "Kina" was dropped as the quinine was removed. Consequently, it was no longer possible to reproduce authentic versions of cocktails like the Vesper or a Corpse Reviver No 2.
Since then, other quinquinas have become known, which offer a similar experience. For instance, Cap Mattei and Italian Americano. See our guide on Quinquina linked above to learn more about them.
3:45 - Lillet Blanc Review
Lillet Blanc is typically served ice cold so was kept in the freezer. The bottle has a stylish label and is quite elegant.
It's a pleasant apéritif to drink alone but CP prefers bitter quinquina like Byrrh or Cap Mattei.
The rob resembles a white wine like Chardonnay or Chablis. It's a little hazy.
it's very sweet on the nose, with notes of white flowers, exotic fruits, apricots, and peaches. However, it's not overly complex.
On the palate, it's quite reminiscent of a Sauternes white wine. After all, the base wine is quite similar. It's sweet with a moelleux texture and notes of honey, sweet citrus fruit.
And that's about it! Lillet is easy to drink, quite pleasant. It's a shame that it doesn't have any quinine anymore, though.
Nevertheless, it's a must-have cocktail ingredient and a great, sweeter alternative to Vermouth.
Already tried Lillet Blanc or have any questions? Leave us a comment to let us know your thoughts!
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[@smilesfordays]

I just watched the latest episode of QI I could get ahold of and was told kina was no longer available. I was so happy to have this video to search and find on KZbin! Thank you for such a fascinating and informative rundown of the ingredient no longer available. The history of alcohol and tobacco is both vast and incredibly complex, just like the truly passionately crafted flavors developed over hundreds if not thousands of years depending on the subject. Thank you for making a point of documenting your personal experience of something most of us will never have the opportunity to try.

[@Bespokeunit]

Thanks for your kinds words! If you're still interested in learning more, we definitely recommend checking out our guide on Kina & Quinquina more broadly here: bespokeunit.com/wine/quinquina/ Regards, Rafael

[@Kalektra]

Great video! We’re using Lillet in a cocktail at the restaurant I work at and it’s been hard for me to describe it well to customers

[@Bespokeunit]

Glad it was helpful!

[@christinecamley]

Very informative! I found this so helpful and wonderfully interesting! Thank you! I hope you make more videos!

[@Bespokeunit]

Thank you! More to come!

[@christinecamley]

@@Bespokeunit That's so awesome!! Thank you!!

[@adrianomarramirez]

Thank you so much for your analysis!

[@Bespokeunit]

Glad it was helpful!

[@yrvts1019]

very nice gentleman thanks for the video sir

[@Bespokeunit]

So nice of you, thank you!

[@railmaster.7752]

You have a good quality message but must invest in a better microphone!

[@Bespokeunit]

You're right! And we have done since this video!

[@Alfenium]

This what I drink while reading my Grimoire.

[@Bespokeunit]

Interesting combination! Is there something I'm missing with the reference? Rafael

[@Cypeq]

I can understand drinking wine chilled a little, to take the edge off some nastier flavours, but why would you drink any wine ice cold? most of the flavour dormant. I wouldn't do that to any even half-decent drink. I will make and serve things ice cold when they are nasty, that is if I care to drink it at all. I have to agree very reminiscent of Sauternes but clearly subpar, my guess would be that some sauternes rejects make it into lillet, regardless it's quite tasty with this citrus peel note, it's good stuff.

[@Bespokeunit]

Different wines are enjoyed in different ways before even considering personal preference.

[@victorvannatter312]

Could you add some Angosta bitters?

[@Bespokeunit]

Hey Victor, I've come across a number of cocktails that use both Lillet and angostura bitters so that is definitely a possibility. Rafael

[@victorvannatter312]

@@Bespokeunit thanks for the reply. I personally find lillet a bit boring so I tried with some bitters and it got much better. Still I just may not be much of a vermouth style drink person.