Bernard Elixir dal 1902At their workshop in the Val Germanasca, Enrico Bernard and his son are carrying on a long family tradition in the manufacturing of fine liqueurs. Maceration in alcohol is a fundamental process for almost all their products: hand-picked herbs and flowers undergo cold infusion in spring water and odourless, tasteless wheat alcohol to keep their flavour and scent intact. No natural or artificial aromas are added.
Original creations include: Barathier, a digestif made with herbs, roots, flowers and spices to a recipe from 1902, Genepì Cask, aged in casks previously used for grappa, Safran, the result of the maceration of the intensely scented pistils from the saffron flowers grown in the valley, Serpoul, made with wild mountain thyme flowers, and Cassis, the original version of the celebrated French blackcurrant liqueur.
Deserving of special mention are the traditional Genepì, made with flowers gathered at high altitudes, and Genepì Blanc, made by suspending artemisia flowers over the alcohol according to an innovative invented by the Bernards several years ago.
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