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Génépi liqueur from the Alps
Génépi liqueur is obtained by maceration, extraction or distillation
But it must imperatively contain at least 50% of Artemisia, the Latin name which designates the genepi plant. Génépi belongs to the Armoises family like Absinthe and grows in the mountains of the French Alps from July to September between 2000 and 3000 meters above sea level.
Originally, genepi liqueur was already made in the Middle Ages, but it was the monks who refined its manufacturing process. Winter sports fashions in the 1960s popularized this liqueur, which is generally drunk at the end of a meal while skiing, although its gastric stimulant properties make it an excellent aperitif capable of whetting the appetite.
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