Heirloom Genepy Liqueur

Genepy has deep alpine roots — monks, farmers, and explorers across Switzerland, Italy, and France have been macerating mountain herbs and Artemisia into this style of liqueur for centuries. Heirloom's take comes from an unlikely source: Bittercube co-founders Nick Kosevich and Ira Koplowitz, best known for their bitters, developed this recipe with R&D lead Brandon Reyes at Lawless Distilling in Minnesota. Rather than sticking to strictly European tradition, they built in a distinctly North American twist — sunflower — alongside more than two dozen alpine botanicals, then mellowed the whole blend with honey. The result drinks noticeably different from old-world genepy: rounder, softer, with stronger aromatics and a fuller mouthfeel built specifically so it holds up sipped neat, not just mixed. Wine and spirits critic Anthony Dias Blue called it herbal and sweet with real complexity, smooth and well-balanced despite the high proof. At 51% ABV, it has plenty of backbone for cocktails — Heirloom recommends it in a Champs-Élysées, a Bijou, or a Last Word — while its citrus-friendly profile also makes it a natural stand-in anywhere a recipe calls for Chartreuse.

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