Alpine traditions: The history and revival of mountain liqueurs

Traditional alpine liqueurs are being highlighted through historical recipes and botanical heritage. Genepì, a prominent aromatic spirit from the Western Alps, particularly Piedmont and Valle d’Aosta, is produced using various Artemisia species such as Artemisia genipi, Artemisia mutellina, and Artemisia glacialis. These high-altitude plants provide a floral and herbaceous profile with bitter notes that balance the liqueur's sweetness.

In the Dolomites, Distilleria Marzadro has revived Amaro Re Laurino, a recipe dating back to 1952. This 30% ABV amber liqueur utilizes twenty different alpine botanicals. The product is inspired by the legend of King Laurin and the 'enrosadira' phenomenon, where the Dolomite rocks turn pink during sunrise and sunset.