The histo
ry
of Alpestre goes back a long time. It is
a story which starts in the Hermitage on the banks of
the river Gier (France), when a Marist Brother, who had
expert knowledge of the therapeutic properties of herbs,
put the finishing touches to the precious recipe which,
bringing together the beneficent properties of 34 aromatic
herbs into one expertly conceived formula, attained the
secret of a great liqueur.
It was in the course of the year 1857 that Brother
Emmanuel prepared the distillate for the first time,
mixing perfumes and tastes with great precision, going
deeply into the study of the method of ageing in oaken
casks for at least four years so that the aromatic and
medicinal properties of the plants could mingle to best
advantage in the liqueur.
From the beginning, the distillation was hugely successful
and lasting, the recipe being passed on from generation
to generation.
That is the story of Alpestre which still continues
the tradition of Brother Emmanuel’s formula and
is just as successful, thanks to the Marist Brothers
of Carmagnola who jealously guard the ancient knowledge
of the art of herbs.
Alpestre, with its pleasant taste and smell and with
its invigorating and relaxing properties, is a precious
liquid, which can still be used as an aperitive or a
toddy, taken neat or mixed with coffee.
Alpestre is appreciated as much for its ancient tradition
as for its modernity.
