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Ruth Tobias is a Denver-based food and beverage writer. Since beginning her career in Boston, she has contributed to a wide range of publications, including Sommelier Journal, Mutineer, Denver Magazine, The Boston Phoenix, ZagatSurvey, Culinate, Chow, and the Oxford Encyclopedia of Food & Drink in America.

The Humboldt Highball cocktail alongside a bottle of Byrrh and a glass of the aperitif at Denver's BSide. Credit: Ruth Tobias

No, Byrrh isn't some murky variant spelling of beer; in fact, it's wine. More precisely, Byrrh Grand Quinquina -- to use its full name