Bigallet is a handcrafted liqueurs and syrups maker located in the French Alps. Bigallet have been making syrups and specialized alcoholic drinks since 1872. Situated in the heart of the Rhone-Alps, in the highlands of Dauphiné, Bigallet offers a rich and varied range of products, including aperitifs, creams and liqueurs. 1872 Felix Bigallet created a liqueur and syrup distillery in Lyon (south-eastern France) to supply pubs, inns and the new merchants of the industrial era. At the time deliveries were carried out by horse and cart. In the beginning, Felix Bigallet only offered his customers traditional drinks such as Bitter, Amer and Quiquina. Grenadine and gum syrups were only used to sweeten aperitifs. 1885 Due to the need for larger premises, the company decided to move to Virieu-sur-Bourbe in the Alpine foothills of Isère (Bigallet's family home). This also meant that they were near the Lyon- Grenoble train station. The railway made the importation of all the required raw materials easier for Bigallet; wine from the south of France, sugar loaves from the Antilles, rum from the West Indies, lemons from Sicily and oranges from Spain or northerm Africa. 1946 Syrups became the company's main product, particularly the famous Citronade. It is a colourless syrup created from lemon zests and sugar cane syrup. A real "nectar" which today continues to be produced in the same traditional method when it was first created. Today Every year Bigallet goes on creating new and innovative flavours, taking inspiration from its own roots in the heart of the French Alps. Bigallet strives to provide a pure flavor for all consumers while sustaining naturalness. Bigallet's distinct ability to use no preservatives or artificial coloring enables their syrups to stand out amongst other syrups in the industry. Bigallet is Vegan Friendly, Gluten Free, and Non-GMO which strengthens its ability to reflect a healthy living.