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A few small houses prepare some pleasant liqueurs, such as the liqueur des Aravis and the Génépi, hazelnut, bilberry, and raspberry liqueurs by the house of Routin, all very pleasant when poured over ice cubes.

The world-renowned product is the Chartreuse, which is prepared by the Carthusian monks of the monastery in the Chartreuse mountains. There should be no reason for me to discuss this liqueur in a book on the Savoie, since the monastery is in the French Dauphiné, but originally, when the fathers started to make the liqueur, the flowers and herbs must have been collected in the Savoie parts of the mountains as well, and the Savoie peddlers, who after 1850 sold the liqueur from their boxes to all the farms and towns of the Savoie and Europe, did a lot for what we call today its distribution.