Walking into this small workshop in Pomaretto, you’ll be struck by the pride with which Enrico speaks about his liqueurs, almost all of which he makes with the process of alcoholic maceration. You’ll also be captivated by the variety and aromas of these minor works of art, for which Enrico will be only too happy to guide you in your tasting and your choice. Here you’ll find Rabarbaro, rhubarb liqueur, and Genzianella, gentian liqueur, not to mention Barathier, a scented infusion of mountain herbs, Serpoul, a liqueur made with wild thyme flowers picked in the high mountains in summer, Cassis, the original version of the celebrated French blackcurrant liqueur, and Safran, produced by macerating the intensely scented pistils of saffron grown in the valley. Worthy of special mention is the Genepy, made with wild thyme flowers hand-picked at high altitudes. It comes in two versions: traditional, with alcoholic maceration, and Genepy Blanc, made by suspending artemisia flowers over the alcohol, a method invented by the company many years ago. In short, the watchword here is typicality, from the ingredients to the water used in the recipes.