Herbal bitter and liqueurs
Farmers and herb collectors from the valleys and high alps of Tyrol supply us with fresh roots, seeds, herbs and berries. After careful maceration in high-quality alcohol, in which the valuable ingredients of the plants are dissolved out, these unique herbal specialties are created. The urtypische and everywhere popular Jagatee, the harmonious herbal specialties with the excellent farmer Bitter - here you will find well-tried.
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Frequently asked questions in this category
Here you will find useful information about our products - whether schnapps and spirits, brandies, fire liqueurs or fruit liqueurs and much more.
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Herbal Bitters
A herbal bitter is an alcoholic drink produced by maceration or distillation of herbs, roots, seeds and spices. It has a bitter flavour with a very subtle sweetness.
The production of herbal bitter varies depending on the recipe, but generally the individual herbs and roots are macerated in alcohol to extract their flavours. The macerates are then "married", i.e. mixed, in the correct ratio. This mixture is filtered again and sweetened with a little sugar.
Herbal bitters can be drunk neat, on ice or as part of a cocktail. Ideally, herbal bitters should be drunk neat at a temperature of 14-18°C.
Although herbal bitters have traditionally been used to aid digestion, there is little scientific research to confirm their health benefits. The bitter substances in the individual herbs certainly do, but herbal bitters are first and foremost a savoury product that rounds off a delicious meal wonderfully.
Due to their alcohol content, the herbal bitters from the Tiroler Kräuterdestillerie basically have an unlimited shelf life and can be enjoyed safely for years if stored correctly, even when opened. It is important not to expose the bottles to direct sunlight.
Yes, it is possible to make your own herbal bitters at home. However, it requires patience and care to achieve the right balance of flavours. If you want to try it, use selected mountain herbs and only the purest alcohol for the individual macerates.