Alpestre
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Alpestre is an italian liqueur often used as an appetizer, as part of punch, as a digestive in its pure state or mixed with coffee.
Alpestre was first concocted in 1857 when Marist Br. Manuel, fms mixed many aromatic herbs. The first name attributed to the liqueur was “Arquebuse de l'Hermitage” since it was used as a remedy for wounded French soldiers.
In the early 1900s, the brothers transferred to Carmagnola, near the city of Turin, and the liqueur name was transformed into Alpestre to tie it to the surrounding Alpes.
Today 34 herbs are still being grown and handpicked by the brothers in order to follow the original recipe. Some of the herbs used are the following: thyme, lavender, master-wort (angelica), fennel, lavender cotton, sage, mint, lemon-balm, hyssop, camomile and lemon verbena which are mixed in oak containers for a four year period.
