Bordiga Genepy Artemisia Naturale Liqueur

The Bordiga Genepy, along with the vermouths, was one of the first recipes developed by Pietro Bordiga in 1888. At that time, wild genepy grew abundantly in the Alps and all small communities foraged and made their own, including small distilleries like Bordiga. Now it is a protected plant due to over-harvesting and climate change, so by law must be cultivated.

They source many of the botanicals by hand, grown in rocky, infertile soils, so cultivation is a labor of love. The climate is influenced equally by altitude and proximity to the Mediterranean sea, creating herbs that are particularly rich in essential oils and aromas. It takes two years to mature and then produces flowers for three harvests before it is no longer viable. At that point, it is ripped out and the ground must remain fallow for three years before replanting is possible. Genepy is a cultural treasure and Bordiga is the only distillery sourcing all of their plants from estate-owned and farmed fields. It is a true farm to bottle liqueur of traceable origin - a terroir driven spirit that also encapsulates local history and pride. 

Known as 'Mountaineering Liquor' genepy is consumed as an expression of conviviality when meeting up with friends, an aperitivo or digestivo, and from a flask when hiking in the snow. Tasted by itself, we get white flowers, chamomile, and candied lemon peel, finishing with a note of sweet mint. Here in the United States, it has also made inroads into cocktail culture as an ingredient in classic drinks as well as more inventive recipes. We happen to think it shines in a Last Word, highball, martini, and even a white negroni variation. -Importer's Notes, Oliver McCrum

700ml