Dolin has been making génépi in Chambéry, at the foot of the French Alps, since 1821, and this is their flagship expression of it. Génépi is a wild alpine plant that grows above 1,800 metres, tucked between rocks and snowfields, and has been used by mountain communities for centuries, originally as a digestive and fever remedy. Dolin's recipe is 200 years old, and in a nod to traditional herbalist practice, actual génépi strands are added to each bottle to infuse slowly into the green-gold liquid, deepening the floral and herbal character as they do.

The result is aromatic and complex, grassy and floral with a clean bitterness and a long alpine finish. It works well as a digestif neat or over ice, but génépi has also found a new audience in cocktails, where a small measure adds a distinctive mountain freshness. Check out the cocktails on Difford's Guide with genepi liqueur from the link below.

40% alc.vol. |  500ml  |  France