Semi-sweet herbal delight straight from the Alps
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- Sustainable production in Tyrol
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The secret behind this pleasant, semi-sweet Root Bitter, is an ancient handed-down and well-kept recipe. It is a delicious way to round off a hearty meal and is popularly enjoyed as a delightful nightcap before bed-time.
Try this special recipe: one glass of warm milk with 3 table spoons of Alpenkräuter Wurzel Bitter on one teaspoon of honey.
About the Tyrolean Root Bitter
This Root Bitter is produced by using a mixture of the following: sage, cloves, wild celery, nutmeg, Galangal root, Gentian root, Nana mint, pepper, Masterwort, Angostura bark, Zedoary, oranges, green walnuts, hibiscus blossoms, Burnet Saxifrage, Centaurium, Calamus root, Rosemary, Cardamom and Thyme – and many more little secrets to close the circle.
That’s why the Tyrolean Root Bitter is so good!
Many herbs, roots, seeds and berries are brought to us by herbal collectors 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. This Root Bitter is a typical Tyrolean Herbal Bitter. To make it particularly pleasant for the palate, we sweetened it lightly with bee honey. This is how this delicious Tyrolean Herbal Specialty is made.