Typical Liqueurs of Valchiavenna: Genepì, Erba Iva and Sesarei

In Valchiavenna, liqueurs are more than simply gastronomic products; they are part of a tradition rooted in the daily life of Alpine communities. Medicinal herbs gathered at high altitude, the slow infusion process and recipes preserved by local families have, over the centuries, given rise to preparations that reflect the deep relationship between people and the mountains.

Among the best known is Genepì, considered one of the iconic liqueurs of the Alpine region. Produced by infusing specific varieties of Artemisia that grow at high altitude, Genepì is distinguished by its intense balsamic aroma, complemented by herbaceous and slightly bitter notes. Traditionally enjoyed as a digestif, it originates from the long-standing herbal tradition of the Alpine valleys, where wild herbs were collected during summer and used for medicinal remedies and liqueur production.

Alongside Genepì, Valchiavenna’s liqueur tradition also includes Erba Iva liqueur, one of the most characteristic Alpine preparations of the mountains between Valchiavenna and Valle Spluga. Erba Iva, also known as Achillea moschata, grows naturally on high-altitude pastures and mountain slopes and has long been valued for its aromatic and digestive properties. Its infusion produces a liqueur with an intense, herbaceous and slightly bitter flavour, traditionally served after meals and deeply connected to Alpine culture and the gathering of mountain herbs.

Among the valley’s most distinctive preparations is Sesarei, a traditional liqueur particularly associated with Campodolcino and Valle Spluga. It represents one of the most authentic expressions of Alpine liqueur-making. Its rich, spicy flavour recalls the ancient rural recipes created to face the harsh mountain climate while making the most of the area’s natural resources.

Alongside these traditional liqueurs, Valchiavenna is now home to new artisan productions that reinterpret the region’s Alpine botanical heritage through contemporary recipes while maintaining a strong connection with local herbs, aromas and raw ingredients.

One notable example is Gin Giüst, a London Dry Gin produced in Valchiavenna using eight wild botanicals from Valle Spluga, artisan wildflower honey and water from Val Bregaglia. The main botanicals include juniper, wild angelica, genepì and Achillea moschata (Erba Iva), carefully selected to showcase the biodiversity of the high mountains and their distinctive aromas.

Among the newest producers is Azienda Agricola Amari Valchiavenna, which grows aromatic herbs, fruit and vegetables while crafting artisan liqueurs inspired by the local territory. Its products include Amaro Maira, made with spring water from the Mera River and Alpine herbs, and Alpincello, a liqueur combining the aroma of citron with the delicate notes of citrus fruits. These products are created using herbs, spices and medicinal plants cultivated locally in Valchiavenna.

These liqueurs reflect a tradition based on seasonal harvesting, knowledge of Alpine plants and artisan craftsmanship. Even today, many preparations retain a strong traditional character, with production entrusted to small local businesses, mountain huts, herbal shops and producers that continue to preserve ancient mountain recipes.

Tasting a typical Valchiavenna liqueur means experiencing the aromas of the Alps, the slow rhythm of mountain life and a culture that has transformed wild herbs into a gastronomic and cultural heritage that remains deeply alive today.