Amaro Alpe is made from more than twenty locally grown herbs, roots and flowers including gentian, artemisia, mint and bitter botanicals such as rhubarb root. The Calvetti family have been distilling traditional liqueurs of Aosta since 1948. The operation is completely artisanal, specialising in small batch distillation utilising Aosta’s unique alpine herbs and flowers. Genepy and Amaro are made following similar procedures. The herbs are picked in August, allowed to dry and then infused together in pure alcohol for about a month. Part of the infusion is then re-distilled to give the liqueur a more persistent flavour and to clarify the colour and then sugar and spring water (to adjust the alcohol) are added.