Primary Botanicals: mint leaves, thyme, genepy, juniper, Artemisia absinthium,
fennel, lavendar, genzianella, china bark, genziana, mace, eucalyptus.
Latin for ‘one hundred herbs’, this type of bitter alpine liqueur was traditionally
made by monks and consumed in the alps of France and Italy. French
Chartreuse is another example. Botanicals are individually infused for 20-50
days, rested, blended with alpine water and beet sugar, and rested again.