Bernard Elixir dal 1902We are in the Germanasca Valley, where mountain herb and flower liqueurs have been produced since 1902, creating a long tradition of knowledge and expertise tied to timeless products. Four generations have shared – and continue to share – the secret of that first bottle of Barathier, made with seven herbs, spices, roots and flowers from the Cottian Alps. The historic liqueur is ideal served straight up or paired with tonic, ginger beer or sparkling water, or in winter poured into a hot punch. But the house specialties are many, from arquebuse, cassis, genzianella, serpoul and saffron to the unmissable genepì, which Bernard offers in several versions: classic, blanc and Cask. The classic version comes from Artemisia mutellina and Artemisia spicata flowers gathered by hand above 1,500 metres and then infused in spring water and European wheat alcohol. The Cask is aged for a year in barrels previously used for grappa, while the blanc is a pure, one-of-a-kind genepì in which the Artemisia spicata flowers are not macerated but suspended in the alcohol for eight to 12 months.
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