A symbol of the mountains, Génépi enjoys the same aura of mystery that surrounds all inaccessible things. It is a drink for connoisseurs and lovers of herbal liqueurs.
– This aromatic liqueur will revive and heat up tired limbs after a day’s skiing and is always well received for its digestive qualities at the end of a fondue evening with friends…
– Génépi is also an excellent partner for pork chops or a pork roast.
– You will enjoy it poured over a lemon sorbet as a palate-cleansing “trou provençal” between courses.
Our tip: As a digestif, chilled or on the rocks. Add a few drops [of Génépi] to a sugar cube and dip in coffee (the French call this a “canard”).
How do you drink it?
Génépi is drunk as a digestif, chilled or at room temperature.
Add a few drops [of Génépi] to a sugar cube and dip in coffee (the French call this a “canard”). Over a lemon sorbet as a palate-cleansing “trou provençal” between courses.
With pork chops or a pork roast.
Appearance: At the time of production Génépi is green in color thanks to the presence of chlorophyll. Over time, due to natural oxidation, the color will darken, taking on gold to brown hues.
Bouquet: Its nose has the characteristic warmth of the genipi with fresh, floral and menthol notes.
Palate: The attack on the palate is predominantly plant flavors which go on to merge with a gentle menthol taste. Génépi is intense with a fairly good length of flavor.