Root Spirit

About the Tyrolean Root Spirit

This pleasantly spicy delicacy from the Tyrolean mountains provides wonderful taste and herbal delight. An ancient handed-down and best-kept recipe is the mystery behind this delicious Tyrolean Alpine herbal spirit. It is produced by using a mixture of the following: Juniper, Fennel, Burnet Saxifrage, Rough Hawkbit leaves, Garden Angelica, Gentian, Lemon Melissa, Mountain Ash and Masterwort – and more little secrets to close the circle.

That’s why the Tyrolean Root Spirit is so pleasant!

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 herbal extracts are cautiously distilled and filtered, before being poured into vats to mature. This careful processing allows the valuable substances to be preserved in the herbal extracts. The “spirited” end-product is bottled only after a maturing period of at least 12 months. This is how this spicy and pleasant herbal specialty from Tirol is produced.