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.