History of génépi: from the mountain pasture to the bottle

An alpine plant with a unique fragrance

Genepi is an iconic mountain plant, deeply rooted in Alpine culture. This small, inconspicuous plant, with pale yellow or silver flowers, grows between 2,000 and 3,500 meters above sea level , in rocky areas with good sun exposure. It is often found isolated, solitary , nestled in a rock crack or a windy corner, where few other plants dare to settle.

There are several varieties of genepi, but all belong to the mugwort family. The best known is Artemisia mutellina , used for artisanal liqueurs.

It is a perennial high mountain plant , protected in the wild, which follows a slow and demanding life cycle: it takes several years to reach maturity, only flowering in summer, over a short period from the end of June to the end of August , depending on the altitude and the spring weather. Each year, its flowering tops are carefully harvested, by hand, so as not to alter its natural development.

Genepi, a story of transmission

Although today we know génépi as a traditional liqueur or digestif , its use dates back centuries. In the past, it was said to have medicinal properties : digestive stimulant, natural tonic, remedy for altitude sickness, respiratory illnesses, etc.

Tradition dictated that each mountain family had its own recipe, passed down from generation to generation. Genepi liqueur was often produced in small quantities, for personal consumption or given as a gift at important events.

Its intense, vegetal, almost peppery taste remains inimitable - this is what has made it, over time, a rare, sought-after product, emblematic of Alpine heritage.

Guillaumette: an adventure born from a grandfather

At Guillaumette's, this génépi story takes on a personal dimension. It was Joujou , the founding grandfather and passionate mountaineer, who started our adventure. In the 1970s, he went to the mountains every summer in search of the famous strands. Armed with patience and know-how, he made his own liqueur, according to a jealously guarded recipe, which he offered at the end of meals in his Auberge in Prapic.

It was he who passed on this taste for authentic génépi , respect for the plant, and artisanal tradition. Today, we have chosen to perpetuate this family recipe by adapting it to our times: organic cultivation, local production, and artisanal know-how .

Our génépi, grown at an altitude of 2,100 metres on the heights of Orcières-Merlette , is now harvested by hand in our own plots. This cultivation allows us to preserve the plant, avoid any wild picking, and guarantee consistent quality.

A demanding and precious plant

Genepi is demanding: it does not tolerate excessive humidity or overly mild temperatures. It is the harshness of the alpine climate that gives it its powerful aromas. It grows slowly, without watering, in poor, stony soil. Its flowering lasts only a few weeks, and it is harvested exclusively by hand, selecting the flowering tops at maturity , without ever pulling up the roots.

This method guarantees the natural regeneration of the genepi, while preserving the balance of the mountain ecosystem.

The taste of authenticity

From harvesting to bottling, each step is carried out by our small team in the Hautes-Alpes , within our factory in Pont-du-Fossé. Whether in our authentic liqueur or in our Dry version , lighter in sugar and more intense in plant, Guillaumette génépi embodies local know-how , a family passion, and a deep respect for life .