It all began in France in 1857, when Brother Emanuel, monk and expert in herbal medicine, created the recipe for Alpestres. The spirit, composed of 34 herbs, was used for its healing properties for the soldiers stationed in colonies. In 1904 the religious community moved to Carmagnola, where Alpestre is still produced today. The distillate has a fever-reducing, digestive and antiseptic effect - it is also said to refresh and strengthen. The Alpestre herbal bitter is stored for ten years in Slavonian oak barrels, which are kept deep in the cellars of Carmagnola. Botanicals: Mint, balm, chamomile, lemon bush, sage, fennel, rain fern, lavender, wormwood, angelica.Tasting notes:Colour: Light gold. Nose: Fresh herbs, oak wood. Taste: Tart, various herbs. Finish: Long lasting. Drink the Alpestre pure or hot in coffee. You can also enjoy the Alpestre as a digestif or mixed with hot water and honey as tea.