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Auvergne gentian at its most rustic: wild yellow root, no added color, properly bitter.
Auvergne, France, 1885
Alfred Labounoux built the recipe in 1885 around yellow gentian dug on the slopes of the Puy Mary, near the village of Salers, and the house is among the oldest gentian producers still running.
Hand-dug roots of wild Gentiana lutea macerate before water, neutral alcohol, and a little sugar bring it to strength. Nothing is added for color, so it stays pale straw.
Earthy gentian bitterness with dried citrus and a mineral, almost savory finish. Drier and less candied than the bright yellow competition.
Did you know
Gentian roots take decades to reach digging size and are still lifted by hand with a two-pronged fork, since the plant grows on slopes no machine can work.
Also known as: salers, salers aperitif
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