A symbol of the mountains, Gnpi enjoys the same aura of mystery that surrounds all inaccessible things. It is a drink for connoisseurs and lovers of herbal liqueurs. – This aromatic liqueur will revive and heat up tired limbs after a day’s skiing and is always well received for its digestive qualities at the end of a fondue evening with friends – Gnpi is also an excellent partner for pork chops or a pork roast. – You will enjoy it poured over a lemon sorbet as a palate-cleansing “trou provenal” between courses. Our tip: As a digestif, chilled or on the rocks. Add a few drops [of Gnpi] to a sugar cube and dip in coffee (the French call this a “canard”). How do you drink it? Gnpi is drunk as a digestif, chilled or at room temperature. Add a few drops [of Gnpi] to a sugar cube and dip in coffee (the French call this a “canard”). Over a lemon sorbet as a palate-cleansing “trou provenal” between courses. With pork chops or a pork roast. Organoleptic profile Appearance: At the time of production Gnpi is green in color thanks to the presence of chlorophyll. Over time, due to natural oxidation, the color will darken, taking on gold to brown hues. Bouquet: Its nose has the characteristic warmth of the genipi with fresh, floral and menthol notes. Palate: The attack on the palate is predominantly plant flavors which go on to merge with a gentle menthol taste. Gnpi is intense with a fairly good length of flavor.