Every profile in this family. (6 profiles)
Génépi after raclette: the complete guide to the Alpine digestif
Génépi, a liqueur made from high-altitude wormwood, ends a raclette with a fresh bitterness. The Génépi des Alpes geographical…
Williams pear brandy after raclette: the Valais eau-de-vie explained
Poire williams, Williamine or Eau-de-vie de poire du Valais AOP: what the rules say, how it tastes, and how to choose and…
Kirsch after raclette: Zug, Fougerolles and the real digestif effect
Zuger Kirsch AOP, Kirsch de Fougerolles AOC, kirsch in fondue and the coup du milieu: everything you need to choose, serve and…
Chartreuse after raclette: green or yellow, the guide to the liqueur
Green at 55% or yellow at 43%: everything about the Carthusian monks’ liqueur, its history, its taste and how to serve it…
Marc and grappa after raclette: Marc de Savoie, Valais marc and Italy
Marc de Savoie, Valais marc or Italian grappa: the official rules, the taste, serving tips and pairings for the winemaker’s…
Abricotine du Valais AOP after raclette: the Swiss apricot brandy guide
An apricot brandy made from Luizet apricots exclusively in the Valais, Abricotine AOP is the ideal terroir digestif after a…