Gentian, the bitter root of the French apéritif

If the French apéritif had an emblematic plant, it would surely be gentian. Its root gives that clean, elegant bitterness that opens the appetite, and that defines the character of many traditional apéritifs.

A mountain plant

Great yellow gentian (Gentiana lutea) grows in high-altitude meadows: the Massif Central, the Jura, the Alps and the Pyrenees. Its large yellow flowers catch the eye in summer, but it's the long, fleshy root that apéritif makers are after. The plant grows slowly: it takes many years before the root can be harvested.

Bitterness, a flavour worth earning

Gentian root is one of the most bitter plants known. Well dosed, that bitterness doesn't overpower: it gives structure. It brings length on the palate, balances fruit and sweetness, and makes the tasting last. Exactly what most alcohol-free drinks are missing.

An apéritif tradition

Since the 19^th century, gentian has gone into many French apéritifs and bitters. It belongs to the family of botanicals, alongside cinchona, bitter orange peel and aromatic herbs, that are macerated to create drinks enjoyed before a meal.

Gentian at FINOTE

We use an organic gentian infusion in two of our creations:

• No. 1 L'Apéritif, vermouth-style: here gentian meets notes of prune and ripe grape, on a woody, delicately smoky finish.
• N°2 Le Spritz: the bitterness of gentian balances bitter orange peel and the freshness of rosemary, carried by fine bubbles.

Two ways to taste a French tradition, alcohol-free.