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The Alpine herbal: wild artemisia off high pasture, bright and bracing.
The Alps: Aosta Valley, Savoie, Piedmont
Mountain families have steeped genepì flowers in spirit for generations as a house digestif, and the commercial bottles followed the same recipe down out of the valleys.
Small alpine Artemisia species macerate in spirit with sugar. The plants grow above the tree line and are now largely cultivated, since wild picking is restricted.
Chamomile, hay, and mountain thyme over a clean bitterness with an anise edge. Herbal and dry rather than sweet, with a cooling finish.
Did you know
Old Alpine practice measured the recipe by the stem rather than the gram, most often forty flowering stems to the jar.
Also known as: genepy, dolin genepy
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