description Salers Aperitif Overview
Salers is a French gentian-based aperitif produced in the commune of Riom-ès-Montagnes in the Auvergne region. It is named after the nearby town of Salers and is made by infusing alcohol with the roots of the green gentian plant, which is harvested from the volcanic soils of the Massif Central. Distilled since the 19th century, it features a distinctly bitter, earthy profile. It is traditionally consumed as an aperitif, often chilled, on the rocks, or mixed with citrus.
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What is Salers Aperitif made from?
Salers is a French gentian-based aperitif crafted using the roots of the yellow gentian plant. The gentian is harvested by hand from the volcanic, mineral-rich soils of the Massif Central in the Auvergne region. The roots must mature for several years before they are dug up and macerated.
When was the Salers aperitif created?
The aperitif was first commercially produced in 1885 by a pharmacist named Ange Gioux in the town of Riom-ès-Montagnes. It is one of the oldest gentian liqueurs still widely available today. It was named after the nearby historic town of Salers.
What does Salers Aperitif taste like?
Salers has a deeply earthy, highly bitter flavor with distinct vegetal and slightly smoky notes. Because it does not rely on added artificial flavors, it tastes purely of the rugged gentian root. It is notably drier and more intensely bitter than its more famous cousin, Suze.
How do you drink Salers Aperitif?
It is rarely consumed neat due to its intensely bitter profile; instead, it is usually served over ice. Bartenders highly recommend mixing it with tonic water, citrus, or dry white wine for a refreshing pre-dinner drink. It acts as a brilliant backbone for earthy, herbal cocktails.
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