Everything you need to know about Genepy, the liqueur that tastes like the mountains

This mountain herb with silvery leaves and yellow flowers grows wild among rocks and glaciers between 2000 and 2500 metres of altitude, in the mountains of the Aosta Valley and Piedmont, in the Occitan valleys of the provinces of Turin and Cuneo.

It belongs, as mentioned, to the genus Artemisia, which has 200 species within it, but those used for the recipe are normally three: Artemisia Spicata, Mutellina and Glacialis.
The harvesting of Artemisia Genipi has been regulated since 1928, when it was declared a protected species, while in the 1970s its cultivation began to spread, despite the difficulties due to the fragility of the plant, which suffers above all from altitudes below 2,000 metres.
In 2012, the Genepy of Piedmont was awarded the Igp mark - a protected geographical indication - and in 2015 it was the turn of the Valle d'Aosta.

Genepì is produced through a prolonged infusion in a cold hydroalcoholic solution, or through the distillation of the infusion of flower stems of Artemisia Spicata or Umbrelliformis, with the addition of sugar syrup. Only the male inflorescences of the plant are used.

According to the specifications, authentic Genepy must have asugar content of at least 80 grams per litre of product, must be light green in colour - if the infusion is made from fresh seedlings - to amber yellow - if made from dried seedlings, and above all production must take place within the territory where the PGI is produced.

The infusion is made from the infusion of the plant's flower stems, which are then infused with the infusion of the dried plant stems.

Water from sources in the area is used; the liqueur may also undergo a period of ageing in wood.

The flavour must be intense and persistent, and the minimum alcohol content between 25% and 40/42%. Artificial colourings and flavourings are strictly forbidden, and bottling must take place in the production area.

It must be said, however, that while remaining within the confines of the specifications, each family and each producer has its own secret recipe that it jealously guards, as well as its own artisanal method of preparation.

The wine must be produced in the area of production.

Told by legend, drinking Genepy before embarking on a mountain journey brings good luck and protection against evil spirits, but even without an excursion planned, it is possible to enjoy this liqueur with complete satisfaction.

Consumed smoothly, Genepy is invigorating and digestive, while served on the rocks or with seltzer it makes an excellent aperitif, thirst-quenching and stimulating. It can also be prepared hot as a grog, with energising effects, and has also won a place in mixology, as an ingredient for pre and after dinner cocktails or flavouring in long drinks. It can also be used in cooking, for the preparation of first courses and desserts.