Génépi is a traditional strong Alpine liqueur made by infusing alcohol with Alpine wormwood plants. It comes from the French and Italian Alps and typically has an alcohol strength of 40-50%.
How it is made
Génépi is produced by steeping alcohol in Alpine wormwood herbs such as Artemisia genipi, Artemisia glacialis, and Artemisia umbelliformis. Some manufacturers use a more complex method involving distillation on alcoholic vapors without direct contact between the liquid and the plant.
History
Production of this liqueur dates back to ancient times when monks first made it. The plant is considered one of the symbols of the Alpine mountains and has been used in traditional recipes passed down through generations.
Types and styles
Génépi typically has a pale yellow or green color, a sweet taste, and a spicy aroma. Some producers offer clear varieties or dark versions called "Dark génépi". Many restaurants and shops in the region still produce their own liqueur using traditional family recipes.
How it is served
Génépi is usually served at the end of a meal as a digestif. It is also commonly used as an ingredient in the traditional Valdostan coffee drink.
Adapted from the Russian Wikipedia article Женепи, available under CC BY-SA 4.0.