About Bigallet

Félix Bigallet started a small liqueur and syrup factory on Avenue Maréchal de Saxe in Lyon. His customers were cafes and inns and the new traders of the industrial age. In those years, Bigallet presented his customers with the drinks characteristic of the time such as bitter, amer, tar and cinchona.

In 1885, he moved his company to Virieu-sur-Bourbre, the home of the Bigallet family, to expand. The factory is located opposite the train station along the Lyon - Grenoble line.

With the railway across the street, wine could be transported from the south of France, Caribbean sugar loaves, rum from Martinique, lemons from Sicily, oranges from Spain or North Africa. In addition to its own production, Bigallet also started trading wine and (strong) spirits. The company continued to grow mainly by selling syrups and liqueurs to bars and restaurants in the region. When asked to a hotelier in the area, she says: “Bigallet, c’est normale”. What a nice compliment.

Since 1996, Bigallet has also been producing 100% organic syrups. The range is sold mainly in the region. However, its export share has been growing rapidly since tourists discovered the brand. Bigallet exports to the United States, the Middle East, China and to a number of countries in Europe. For the Netherlands, Bigalletshop is the sales partner.

“Don't be fooled by imitators and counterfeiters! Always ask for Bigallet everywhere; the only real Citronade with the highest ratings”