Not at all. In fact, like pastis genepi is a "generic" name, you can get it from any number of companies, and even make your own: the name comes directly from the Artemisia it's macerated from (Artemisia genipi).
The recipe is simple enough too: 40 strands, 40 days in 40º, 40 sugar (cubes), for a liter.
Though in modern recipes it's usually macerated in pure neutral alcohol which is then diluted to 2x, and the sugar is usually ~halved (but to taste): ~300g sugar per liter is a lot, the goal of the sugar is to mellow the genepi so 100~150g is usually sufficient.
In many place it's totally forbidden, in other places there are specific rules. Too many people are just badly plucking the plants without concerns just to brag than they have made their own liquor.
I you do not know your local rules, then just go buy a bottle.
The recipe is simple enough too: 40 strands, 40 days in 40º, 40 sugar (cubes), for a liter.
Though in modern recipes it's usually macerated in pure neutral alcohol which is then diluted to 2x, and the sugar is usually ~halved (but to taste): ~300g sugar per liter is a lot, the goal of the sugar is to mellow the genepi so 100~150g is usually sufficient.