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The yellow root of the Alps, bottled: earthy, bracing, with nothing to hide behind.
The Alps and the Massif Central
Gentian root has been dug from mountain pastures for medicine since antiquity, and by the 19th century French distillers were bottling it as an aperitif. Suze and Salers are the enduring commercial names.
The thick roots of yellow gentian, which take years to mature, macerate or distill into spirit and are lightly sweetened. Harvesting is still largely done by hand.
Earthy and vegetal, with citrus rind and a bitterness that reads more like root than like herb. A long, drying finish.
Did you know
Pickers lever the roots out with a two-pronged tool known as the devil's fork, and a plant is usually left a decade or more before it is worth digging.
Also known as: gentian liqueur, lo-fi gentian amaro, bitter quassia
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