M�rke: Alpestre

In 1857 when brother Emanuel carefully selected 34 aromatic herbs and wisely blended their beneficial effects, matching scents and tastes …… thus creating that precious liqueur that we know today as ALPESTRE.

Below are some of the herbs already known in ancient times to man, that the Marist monks cultivate in the gardens of the distillery in Carmagnola.

Now, as in the past, expert herbalists cultivate the 34 aromatic herbs - which include : thyme, lavender, angelica, fennel,, tansy, Levant wormseed, sage, mint, lemon balm, Lysippus, camomile and lemon verbena, to cite just a few- which are collected at exactly the right moment of ripening. These herbs are left to macerate in alcohol for a certain length of time and then properly distilled. This process allows for the beneficial properties of the herbs to be absorbed by the final liqueur.
A distilling process with no addition of sugar contributes to the clear and natural colour of ALPESTRE.