On each label of our bottles there is written “Giacomo Bernard & Figli”. It was great-grandfather Giacomo in 1902 who started it all, producing gazzosa and liqueurs of alpine herbs, together with his sons Arturo and Fernando. Then it was Giacomo's turn, now Enrico, who climbs the mountains to collect herbs with his son. His name is Giacomo. The same name as who started it all. Because we are made of roots.
We collect herbs and flowers from May to September, in the fullness of their scents and flavors. It is the so-called "balsamic time" , the short and unrepeatable moment of each season in which that herb and that flower contain the greatest amount of active substances. And we collect them one by one, with scissors, so the roots remain alive, ready to give birth to other flowers.
This is the big difference. Which respects and keeps pure the aromas and flavors of mountain herbs and flowers. We work exclusively with cold maceration: herbs and flowers are left to infuse in spring water and European wheat alcohol. In this way they release their aromas, flavors and color slowly and in an absolutely delicate way. Of course.
All our liqueurs have never seen an aroma, neither natural nor artificial. The scent and taste are the authentic and original ones of the flowers and herbs that we collect, dry and macerate. All natural, without chemistry. We like it that way.