Alpestre Al Miele, 0,7L 32%

Alpestre 0.7L 44% Alpestre is a finely bitter, sugar-free herbal distillate that has been stored for at least 4 years and is based on 34 herbs such as thyme, lavender, angelica, fennel, dill, sage, mint, lemon balm, hyssop, chamomile and lemon balm. An extra long maceration releases the fine spicy aromas from the herbs. This is followed by a careful distillation process in which no added sugar is allowed. Alpestre's tradition dates back to 1857. Alpestre has a yellow-gold color and offers balanced herbal notes, tones of spices combined with a dry mouthfeel.

Killepitsch Bitter 0.7L 42% Good things from Düsseldorf While the quality of Düsseldorf beer is a matter of debate, at least in the Rhineland region, there is one beer that is even enjoyed in Cologne: the famous Düsseldorf herbal liqueur Killepitsch. This has been made for over 40 years from the essences of 98 different berries, herbs and fruits. These mature for a whole year in ancient clay vessels and are finally bottled in the distinctive Killepitsch bottle. The exact recipe is still a family secret and is passed down from generation to generation. To ensure a consistently high level of quality, only natural raw materials are used. In addition to the herbs and spices, this is a double-finely filtered alcohol. From the bomb shelter to the bars of the world Killepitsch has its origins in an air raid shelter. Old friends Hans Müller-Schlösser, the creator of the "Schneider Wibbel", and Düsseldorf veteran Willi Busch were there again. While the "bombs" were falling outside, Willi said to Hans, "If it happens again, they'll kill us too." Hans replied, "But not Willi, before we two have a tasty one." The two of them weren't able to "pitch" any more that evening, but as they survived the "bombs" attack unscathed, they still had enough time. The innkeeper Hans Müller-Schlösser tried out numerous recipes and finally served his friend a homemade bitter at the opening of his tasting room "Et Kabüffke". The two friends called it "Killepitsch" in memory of the nights they spent together in the bunker. The "strong, not so sloppy, not so better" liqueur quickly spread throughout the Rhineland and eventually to the rest of Germany. Kill the Bitch It's nothing new that German herbal liqueurs are very popular in the USA. Jägermeister now makes 40% of its sales in the USA - more than in Germany or any other country! Killepitsch is also becoming increasingly popular with Americans. However, since they have always had problems with the German language, Killepitsch is called "Kill the Bitch" there. "Kill the Bitch" is enjoyed in America neat or as Pink Pussy Juice. This is 2 cl Killepitsch with 4 cl pink grapefruit juice on ice cubes. Dirty, but Nice!

Alpestre Special Reserve 1983 30 YO 0.7 L 49.2% The history of Alpestre Alpestre is a hydroalcoholic distillate made from herbs and medicinal plants that dates back to 1857. At that time, the French Marist monk Brother Emanuel was researching the extraction of plant and herbal active ingredients. Based on these experiments, he finally developed the recipe for a spirit that contained the healing properties of 34 aromatic herbs. This first version of Alpestre was known at the time under the name "Arquebuse de Hermitage" and was able to achieve considerable success early on. Word of its healing effects quickly spread and even the French army sent the distillate as a remedy to soldiers stationed in the colonies. It was used, among other things, to heal the wounds of soldiers who had been wounded by the enemy's arquebus, a historical firearm. The original name "Arquebuse de Hermitage" probably derives from this purpose. Due to anti-church laws in France, the brothers of the order who were still responsible for producing the "Arquebuse de Hermitage" moved to Carmagnola in the Turin area. They took the secrets of producing the distillate with them and built the distillery there in 1904, where Alpestre is still produced today. The current name Alpestre was given to "l'Arquebuse" in 1929 to defend against the numerous counterfeits. Furthermore, during the 20 years of fascism, it was forbidden to use foreign names for products made in Italy. The production of Alpestre 34 different herbs are used to make Alpestre. These include tansy, fennel, angelica, lemon balm, lemon tree, chamomile, wormwood, thyme, lavender and sage. The individual herbs are grown by expert herbalists in fields near the distillery and harvested at the time when their aromatic, invigorating or refreshing effect is most pronounced. In the secret process that follows, the components are completely extracted from the plants and transferred into the spirit. Then it is stored for 30 years in barrels made of Slovenian oak in the Carmagnola cellars. In contrast to the normal Alpestre, which only matures for 10 years, the Special Reserve is always sold with the vintage. Similar to wine, there are connoisseurs who point out the special character of certain vintages. The taste of the Alpestre Special Reserve 1983 Both on the nose and palate, the golden-green Alpestre Special Reserve 1983 has an intoxicating aroma of various herbs and a strong oak aroma. Despite its great age, the Alpestre exudes a certain freshness that makes every sip an experience. A herbal distillate for the highest demands and a serious alternative to the well-known Chartreuse.