Yeras ago, a relative sent a bottle of an obscure liquor from Italy-something like “fior di als or alpini”. Anyway, it was made by an infusion of wild flowers from the Italian Alps. Is this liquor still made?
Link
Scroll down to the entry for Fiori Alpini-Cristallizzati, which suggests that it is still being produced:
A fascinating liqueur. Only a handful of some four or five Liqueurists in the world have succeeded in producing genuine Fiori Alpini with the herbs in the bottle as an integral part in its production. Note-worthy is the fact that the original exotic imported herbs are now replaced by Australian grown alpine plants and used by Baitz with great success. The herbs play a basic role in the liqueur. The process is complex and long, the result of many years of specialised experience which my father, Clifford, who had an expert palate worked with me to develop. Of interest is the fact that the liqueur, as it continues to mature in the bottle, is in a state of constant change in character. The crystal formations will be retained on the herbs unless the bottle of liqueur is kept in unsatisfactory storage conditions. However, any depletion of crystals does not affect the quality of the liqueur.
Colour: Bright clear yellow. Bouquet: Herbal and Spicy. Palate: Sharp, tangy and very herbal. Strong in Spirit but well balanced. A fine clean finish that leaves the palate refreshed
In Bill Mauldin’s autobiography, he recounts running into an Italian monk during WWII who gave him a bottle.