Among the most famous of French Quinquina, enjoyed for generations by visitors and residents of the Island of Corsica. It is composed of a variety of local and exotic spices, walnuts and cinchona bark (quinine) on a base of Corsican Muscat and Vermentinu mistelles. The result is an aperitif of tremendous depth with a wonderfully dry finish. Since its creation in 1872 by Louis-Napoléon Mattei, Cap Corse Mattei is the oldest and best known aperitif of Corsica. Mattei is still today family owned, and all macerations, aging and bottling are done in house. Cap Corse Rouge is traditionally served neat or on ice with tonic or soda, garnished with citrus peel. It mixes well with rye whiskey, especially so in a Boulevardier.