The Story
Salers Aperitif is the oldest and most traditional aperitif of France's Massif Central region, crafted according to a recipe dating back to 1885. Created by Alfred Labounoux at his family distillery, the aperitif is named after the village of Salers, where gentianâthe root that bitters this distinctive spiritâgrew wild on the volcanic slopes of Puy Mary. Gentiane Lutea, the species used in Salers, takes approximately twenty years to mature fully and flowers only every two years, with individual roots weighing 3â6 kg each and harvested using specialized tools from June through September. The secret recipe of herbs is bittered with Gentiane root from the Auvergne region and mellowed in Limousin oak, creating a distinctive bittersweet liqueur with earthy vegetal notes complemented by hints of citrus peel, mint, and anise. Traditional French aperitif culture centers on this spiritâenjoyed over ice with a twist of lemon, or incorporated into classic cocktails. A moment of authentic French terroir and tradition in a glass.
Description
Salers Aperitif is the oldest and most traditional aperitif of France's Massif Central region, crafted according to a recipe dating back to 1885. Created by Alfred Labounoux at his family distillery, the aperitif is named after the village of Salers, where gentianâthe root that bitters this distinctive spiritâgrew wild on the volcanic slopes of Puy Mary. Gentiane Lutea, the species used in Salers, takes approximately twenty years to mature fully and flowers only every two years, with individual roots weighing 3â6 kg each and harvested using specialized tools from June through September. The secret recipe of herbs is bittered with Gentiane root from the Auvergne region and mellowed in Limousin oak, creating a distinctive bittersweet liqueur with earthy vegetal notes complemented by hints of citrus peel, mint, and anise. Traditional French aperitif culture centers on this spiritâenjoyed over ice with a twist of lemon, or incorporated into classic cocktails. A moment of authentic French terroir and tradition in a glass.
