Herbal Liqueur

About the Herbal Liqueur

This herbal delight is produced by using a mixture of the following: Gentian root, Galangal root, Nana mint, Calamus root, Angostura bark, Cardamom, Coriander, Cloves, Nutmeg, Rosemary, Sage, Juniper, Zedoary, Walnut shell, Wild Celery, Burnet Saxifrage, Fennel, Dandelion, Masterwort, Lemon balm, Mustard seeds, Rowan berry, Lime blossom, Lavender blossoms, Bloodroot, Celery root, Chervil, Dill weed, Buckthorn leaves, Elder leaves, Hop blossoms, Roman Chamomile blossoms, Liquorice … and many more little secrets.

That’s why the Tyrolean Mountain Herb Liqueur is so good!

Many herbs, roots, seeds and berries are collected for us by herb gatherers from the valleys and the high pasture lands of the Tyrolean Alps. The freshly picked herbs are then carefully macerated – steeped in alcohol for many weeks – to allow for the release of the valuable substances in the plants.

The individual herbal extracts then mature cautiously in barrels. Subsequently, the essences are “married” with each other according to a preordained recipe with fine-tuned stages, i.e. painstakingly mixed. This gentle processing ensures that the invaluable substances of the plants are being conserved in the herbal extracts. Sweetened only with bee honey and grape sugar – that’s why the mountain herbal liqueur tastes so good!