Spring water, Alpine flowers and herbs and a long family history –these are what Bernard liqueurs are made of. Enrico Bernard gathers the herbs and flowers in the Cottian Alps himself, and allows them to dry slowly and naturally in his desiccation chambers on the River Germanasca. Then he coldd-infuses them in wheat alcohol of European origin, organic cane sugar and water from a spring situated just under the company’s headquarters, the home and workshop of the Bernard family since 1902. This is the way they work here, without adding artificial aromas or flavourings. The product range includes Genepi Blanc and Genepi des Alpes, made with artemisia, Rabarbaro, made with rhubarb, Genzianella, made with gentian, Serpoul, made with thyme flowers, Abricot, made with apricot stones, Arquebuse, made with a blend of Alpine herbs, and, above all, the historic Barathier, a non-bitter bitters made with seven Alpine herbs and flowers, a liqueur included in the list of Piedmontese Traditional Agrifood Products.