Since 1902, the Bernard family has produced a range of liqueurs made mostly from the leaves and flowers of herbs from the high valleys of Val Germanasca and Val Chisone in the Piedmonts Alps. These herbs are picked in the early morning, for peak fragrance, and dried naturally (without heat), then infused in pure alcohol, also without the use of heat, for up to 12 months. The resulting infusion is mixed with alpine spring water and sugar to make the infusions. Nothing else is added.
APRICOT
Let's take apricots - mainly Piedmontese - in their moment of maximum ripeness, when they are sweet, juicy, almost dewy. Bernard Liqueur uses their kernels to create this aromatic and delicate liqueur.