In the mountains, after a hearty meal, certain digestifs can be particularly appreciated to aid digestion and provide an unforgettable taste experience.
Here are some of the best digestifs to enjoy in the mountains.
Genepi
Génépi is an emblematic liqueur of the French Alps. It is made from mugwort (Artemisia) and has a herbaceous and sometimes floral flavour. Génépi is often drunk in small quantities, either neat or on the rocks.
Chartreuse
Chartreuse is a liqueur produced by Carthusian monks. It comes in two versions, green and yellow. The green Chartreuse has a more herbaceous flavour and is often preferred as a digestive. Served chilled, it offers a unique taste experience.
Fernet-Branca
This Italian bitter is known for its intense flavours and high herbal content. It is renowned for its digestive properties and is often consumed in small quantities after a meal.
Grappa
Grappa is an Italian brandy made from grape marc. It is powerful and can vary in flavour, depending on the type of grape used. Grappa is often served at room temperature.
Williams pear brandy
This pear brandy is appreciated for its sweetness and fruity flavour. It can be a delicious option as an after-dinner drink, especially if you enjoy pear flavours.
Rakija
This is a traditional brandy from the Balkans. It is often made from fruit such as plum, apple or pear. Rakija is a strong drink and can be enjoyed at room temperature.
Whisky
A good whisky can also be a pleasant choice in the mountains. Whether it's a Scotch single malt, an American bourbon or an Irish whisky, the rich flavours can be the perfect accompaniment to the end of a hearty meal.
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