Bitter - Angostura, The Bitter Truth and other bitter spirits

Bitters or bitter spirits is the umbrella term for spirits with a bitter taste.

These include the group of bitter liqueurs, bitter wine aperitifs, herbal and root schnapps. The bitters market is extremely extensive and almost every country has its own special bitters. While the Italians swear by Averna, Campari, Cynar and Fernet Branca in particular, the French enjoy Chartreuse, Suze, Dubonnet and Picon. Bitters also have a long tradition in Germany, for example the world-famous Jägermeister from Wolfenbüttel or the tasty Killepitsch. Bitters also play an important role in cocktails, for example the world-famous Pimms Cup contains the English Pimms No. 1. If you want to enjoy your bitters neat, it is best to do so slightly chilled or, depending on the brand, with a dash of soda water.

Tip

Chartreuse Verte, 0,7 L, 55%

Chartreuse Verte 0.7L 55% The history of Chartreuse Verte The history of Chartreuse Verte begins early. Very early, in fact. It goes back to the year 1605. At that time, the nobleman Francois Hannibal d' Estrées gave the Carthusian monks in Vauvert a recipe for an "elixir of long life", which he had probably bought from an alchemist. However, this recipe was so complex that the monks in Vauvert only partially understood it at first. They therefore sent the recipe to the order's mother monastery near Grenoble in the 18th century. There, in 1737, the recipe was first put into practice and the "elixir of long life" was produced. The elixir was filled into small bottles and sold at local markets. There, the Chartreuse Elixir was very popular and was also often used as a drink, but due to its almost 70% ABV, it was not particularly popular. not exactly easy to drink. The Carthusian monks therefore developed a lighter and sweeter variant, which was first produced in 1765. This was the Chartreuse Verte, the recipe of which has remained almost unchanged since 1764. In the decades that followed, the monks brought an even lighter version, the Chartreuse Jaune, onto the market and successfully established their Chartreuse liqueur on the national and international market. The history of Chartreuse finally experienced a serious turning point in 1903, when the monks' mother monastery was nationalized. The monks were forced to leave the country and continued producing Chartreuse liqueur in Tarragona in Spain. They were not allowed to return to their monastery until 1929, but shortly afterwards suffered another blow of fate when a landslide destroyed the original Chartreuse distillery near the monastery. The monks, however, did not let this get them down and built a new Chartreuse distillery in Voiron, where Chartreuse Verte is still produced today. The production of Chartreuse Verte The monks have always kept the production of Chartreuse Verte a big secret. Apparently only two brothers know the complete recipe at a time and they are never allowed to travel together. All that is known is that Chartreuse Verte is made on the basis of wine alcohol and a total of 130 herbs are used. This herbal mix macerates in the wine alcohol, is distilled and then bottled at 55% vol. The color of Chartreuse Verte is completely natural - Chartreuse Verte is supposedly the only naturally green liqueur in the world. The taste of Chartreuse Verte On the nose, Chartreuse Verte shows an incomparable complexity of herbal notes that is difficult to describe in detail. The Chartreuse Verte also offers a potpourri of aromas on the palate, with nuances of fennel, anise and many other aromas. Everything is framed by a pleasant sweetness. The aftertaste of the Chartreuse is long and once again incredibly complex. The Chartreuse Verte is one of the great classics in the bar world and should be known to every connoisseur!

Content: 0.7 Liter (€80.71* / 1 Liter)

€56.50*

Details

Alpestre 0,05L 44%

Alpestre Miniatures 0,05L 44%Alpestre ist ein feinherbes Kräuterdestillat, das mindestens 4 Jahre reift und komplett ohne Zuckerzusatz hergestellt wird. Es basiert auf 34 ausgewählten Kräutern wie Thymian, Lavendel, Angelika, Fenchel, Dill, Salbei, Minze, Melisse, Ysop, Kamille und Zitronenmelisse. Eine besonders lange Mazeration sorgt dafür, dass die aromatischen Essenzen der Kräuter freigesetzt werden, bevor ein sorgfältiger Destillationsprozess folgt, bei dem kein Zucker hinzugefügt wird. Die Geschichte von Alpestre reicht bis ins Jahr 1857 zurück. Alpestre 0,05L 44% hat eine gelb-goldene Farbe und bietet ein harmonisches Kräuteraroma mit würzigen Noten und einem trockenen Abgang.

Content: 0.05 Liter (€114.00* / 1 Liter)

€5.70*

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Chartreuse Verte, 0,2 L 55%

Chartreuse Verte 0.2L 55% The history of Chartreuse Verte The history of Chartreuse Verte begins early. Very early, in fact. It goes back to the year 1605. At that time, the nobleman Francois Hannibal d' Estrées gave the Carthusian monks in Vauvert a recipe for an "elixir of long life", which he had probably bought from an alchemist. However, this recipe was so complex that the monks in Vauvert only partially understood it at first. In the 18th century, they therefore sent the recipe to the mother monastery of the order near Grenoble. There, in 1737, the recipe was first put into practice and the "elixir of long life" was produced. The elixir was bottled in small bottles and sold at local markets. The Chartreuse Elixir was very popular there and was also often used as a beverage, but was not exactly easy to drink due to its almost 70% ABV. The Carthusian monks therefore developed a lighter and sweeter variant, which was first produced in 1765. This was the Chartreuse Verte, the recipe for which has remained almost unchanged since 1764. In the decades that followed, the monks brought an even lighter version, the Chartreuse Jaune, onto the market and successfully established their Chartreuse liqueur on the national and international market. The history of Chartreuse finally experienced a serious turning point in 1903, when the monks' mother monastery was nationalized. The monks were forced to leave the country and continued producing the Chartreuse liqueur in Tarragona in Spain. They were not allowed to return to their monastery until 1929, but shortly afterwards suffered another blow of fate when a landslide destroyed the original Chartreuse distillery near the monastery. The monks did not let this get them down, however, and built a new Chartreuse distillery in Voiron, where Chartreuse Verte is still produced today. The production of Chartreuse Verte The monks have always kept the production of Chartreuse Verte a big secret. Apparently only two brothers know the complete recipe at a time and they are never allowed to travel together. All that is known is that Chartreuse Verte is made from wine alcohol and a total of 130 herbs are used. This herbal mix macerates in the wine alcohol, is distilled and then bottled at 55% ABV. The color of the Chartreuse Verte is completely natural - supposedly the Chartreuse Verte is even the only naturally green liqueur in the world. The taste of the Chartreuse Verte On the nose, the Chartreuse Verte shows an incomparable complexity of herbal notes that is difficult to describe in detail. On the palate, the Chartreuse Verte also offers a potpourri of aromas that show nuances of fennel, anise and many other aromas. Everything is framed by a pleasant sweetness. The aftertaste of the Chartreuse is long and once again incredibly complex. The Chartreuse Verte is one of the great classics in the bar world and should be known to every connoisseur!

Content: 0.2 Liter (€104.75* / 1 Liter)

€20.95* €22.50* (6.89% saved)

Campari Bitter 0,7L 25%

Campari Bitter Aperitif 0.7L 25% Campari Bitter is an often copied and never equaled herbal liqueur that has been composed of 86 different herbs, fruits and spices in Milan since 1862 and shines in a bright red color. Campari Bitter is appetizing on the palate, with fruity-bitter aromas. Indispensable in classic cocktails such as the Negroni, but also a pleasure enjoyed neat.

Content: 0.7 Liter (€21.36* / 1 Liter)

€14.95*

Aperol Spritz Set (Aperol 1,0L + Cinzano Prosecco 0,75L) 11%

Aperol Spritz Set (Aperol 1.0L + Cinzano Prosecco 0.75L) 11% Davide Campari Milano Aperol has been around since the beginning of the 20th century. Back then, the brothers developed the aperitif especially for the international trade fair in Padua and the name is based on the French word 'aperitif'. Aperol is an Italian liqueur that can best be described as having a fruity, bitter taste. Herbs used in the liqueur include bitter orange, yellow gentian and cinchona bark. It is mostly used in cocktails, but can also be served as an aperitif. The most well-known cocktail with Aperol is probably the 'Aperol Spritz', but there are many other variations that are worth trying. An example: Caipirol – is a type of Caipirinha, only instead of the usual Cachaca Aperol is used: 8cl Aperol 3cl lime juice 1 lime, cut into eighths 2 tbsp brown cane sugar Crush the lime pieces together with the brown sugar in a glass. Fill the glass with crushed ice. Then add the Aperol & lime juice. If you like, you can make everything a little more fizzy with soda water. Mix with a bar spoon and enjoy! Our set, however, is really best suited for the well-known Aperol Spitz, because in addition to the 1 liter bottle of Aperol you get a bottle of the equally well-known Prosecco Cinzano!

Content: 1.75 Liter (€14.00* / 1 Liter)

€24.50*

Killepitsch Bitter Miniatures, 12x0,02L, 42%

Killepitsch Bitter, 12 miniatures in a metal can 0.02l 42% Good things from Düsseldorf Although the quality of Düsseldorf beer is a matter of debate, at least in the Rhineland region, there is one 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. In order to guarantee a consistently high level of quality, only natural raw materials are used. In addition to the herbs and spices, this is a double-filtered alcohol. From the bomb shelter to the bars of the world The Killepitsch has its origins in an air raid shelter. Old friends Hans Müller-Schlösser, the creator of the "Schneider Wibbel", and the Düsseldorf veteran Willi Busch were once again huddled there. While the "bombs" were falling outside, Willi said to Hans, "If it goes like that again, then they'll kill us too." Hans replied, "But not Willi, before the two of us have had another tasty one." The two of them were not able to "pitschen" any more that evening, but as they survived the "bomb" attack unscathed, they still had enough time. The innkeeper Hans Müller-Schlösser tried out numerous recipes and finally served his friend a homemade bitters 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 sloppy, not that good" 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!

Content: 0.6 Liter (€21.58* / 1 Liter)

€12.95*

Averna Amaro Siciliano Bitter 1,0L 29%

Averna Amaro Siciliano Bitter 1.0L 29% The Averna recipe, passed on to Don Salvatore Averna by a monk named Fra Girolamo in Caltanissetta in 1868, remains a secret blend that has fascinated the world for more than 150 years. This high-quality Sicilian Amaro offers a full body and a smooth taste. The multi-sensory drinking experience is based on the ancient recipe, which skilfully combines essential oils from lemons and bitter oranges from Sicily.

€18.95*

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Alpestre Special Reserve 1983 30 YO 0,7 L 49,2%

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.

Content: 0.7 Liter (€128.50* / 1 Liter)

€89.95* €99.95* (10.01% saved)

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Aperol, 1 L, 11%

Aperol Bitter Aperitif 1.0L 11% A classic Italian aperitif After the famous Campari Bitter, Aperol is probably the best-known aperitif liqueur from Italy. This light bitter has a distinctive red-orange color and a fruity yet subtly bitter taste. The history of Aperol Aperol comes from the northern Italian city of Padua. The tradition of producing spirits there goes back to the century before last. One man who was part of this tradition was Giuseppe Barbieri. He founded his own liqueur company in Padua in 1880. Business was good and the company quickly developed into one of the most progressive companies of the time. It is therefore not surprising that his two sons Luigi and Silvio Barbieri also got into the business. When demand for aperitif liqueurs in Europe, particularly in France, rose sharply at the beginning of the 20th century, the brothers decided to develop their own bitter liqueur. They called their product Aperol and presented it for the first time in 1919 at an international trade fair. The Barbieri brothers' Aperol quickly caused a stir because, contrary to drinking habits at the time, it had a relatively low alcohol content of just 11% vol. In addition to the alcohol content, the unusual combination of ingredients was also something completely new at the time. In the production of Aperol, cinchona bark, rhubarb, gentian, bitter oranges and other aromatic herbs are macerated and the extract is carefully reduced to drinking strength with the purest water and then subtly sweetened. How do you drink Aperol? Aperol is the ideal aperitif, and not just because of its low alcohol content. Its stimulating taste also makes it the perfect drink before a meal. The international bar and restaurant crowd prefers to enjoy Aperol neat, on ice or with soda. Since the current Aperol Spritz wave, however, Aperol has also been used again for numerous mixed drinks. Its bitter-sweet taste components make it the ideal accompaniment to grapefruit, passion fruit and orange juice. The tart aromas of a tonic water also go perfectly with Aperol. A versatile and excellent liqueur! Finally, a small note: Since 2006, Aperol has been offered in Germany with 15% vol. due to the current deposit regulation (drinks with 15% vol. or more are considered deposit-free spirits). However, we are proud to be able to offer you the traditional version with 11% vol., which made Aperol world famous!

€16.95*

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Mari Mayans Hierbas Ibicencas, 1 L, 26%

Mari Mayans Hierbas Ibicencas 1.0L 26% The traditional herbal liqueur Hierbas Ibicencas has been produced on the Pityusic Islands (the Balearic Islands, consisting of Ibiza, Formentera and numerous smaller and uninhabited rocky islands) for over 200 years. It is based on various herbs, spices and the main ingredient anise. The first professional production of the popular liqueur was not possible until around 1880. At that time, a trader and fisherman based on Formentera sailed to Barcelona to procure important goods for the island. On the mainland, he learned the art of distilling and then founded his own small factory on the island. The easier availability of alcohol also increased the production and consumption of Hierbas Ibicencas and it quickly became the popular drink of the archipelago. In 1997, "Hierbas Ibicencas" was protected as a designation of origin. In addition to the clearly defined geographical origin, this protection is also important to guarantee the quality of the product. To produce it, the herbs are placed in a solution of water and alcohol. The number of herbs and spices used is varied and includes star and green anise, as well as fennel, rosemary, lavender, chamomile and juniper. This Hierbas Ibicencas is based on an old family recipe and is traditionally made in Ibiza. It has an amber-golden color and develops aromas of aniseed, rosemary, thyme, orange and lemon peel on the palate. Ideal as an aperitif and digestif!

€19.95* €21.95* (9.11% saved)

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Campari Bitter, 1 L, 28,5%

Campari Bitter 1.0L 28.5% The history of Campari The history of the famous aperitif liqueur Campari began over 150 years ago in Milan. There, Gaspare Campari founded his own bar in the famous Galleria. Before opening his own bar, he had already worked for 15 years as a waiter and distiller and acquired the title of "Maître licoriste". Based on his experience and the strong demand for bitter spirits at the time, he created his own recipe for a bitter. He created his "Bitter all'uso d'Hollandia" from a total of 86 ingredients, which quickly became known only as Campari Bitter. This semi-bitter liqueur quickly became very popular and his son Davide was able to concentrate mainly on marketing Campari. With clever marketing campaigns, Davide quickly brought Campari to the top of the world's spirits. The Gruppo Campari (Campari Group) now has an annual turnover of over 1 billion euros, making it one of the most successful spirits companies in the world. The production of Campari As already mentioned, Campari is made from 86 different ingredients. These include spices, herbs, fruits and roots from various regions of the world. These ingredients are mixed with pure alcohol and distilled water and macerated for a few days. After this process, the mixture is carefully filtered and a high-proof, aromatic and slightly bitter extract remains. This extract is reduced to drinking strength with a sugar solution and drinking water. In Germany this is normally 25% vol. However, we are proud to be able to offer you the more intense version with 28.5% vol. All that is missing is the red color. Contrary to popular belief, this comes from the juice of cacti and not from lice blood. Once the Campari has acquired its distinctive color, it is ready for bottling. The correct way to enjoy Campari Actually, there is no right or wrong way to enjoy Campari. However, it is mainly drunk as an aperitif. If you like it classic and tart, you should simply enjoy Campari on ice cubes "on the rocks". Long drinks with Campari are also very popular. In addition to classics such as Campari Soda and Campari Orange, these also include variants such as Campari Passion Fruit or Campari Lemon. However, Campari shows its best side in cocktails. Americano and Negroni are world famous and variants such as Campari Fizz and Camparinha also have many fans. However you enjoy your Campari - enjoy it!

€20.95* €21.95* (4.56% saved)

Chartreuse Jaune, 0,7 L, 43%

Chartreuse Jaune 0.7L 43% The history of Chartreuse Jaune Chartreuse Jaune is the youngest of the three famous liqueurs of the Carthusian monks: Chartreuse Elixir Vegetal, Chartreuse Verte and Chartreuse Jaune. However, all three liqueurs are based on the same recipe from 1605. The nobleman Francois Hannibal d' Estrées probably bought this recipe for an "elixir of long life" from an alchemist who was an expert in herbs in the 16th century and then bequeathed it to the Carthusian monks in Vauvert near Paris. However, they did not manage to fully understand the recipe and sent it to their mother monastery near Grenoble. There, the monks there deciphered the recipe and finally produced an early version of Chartreuse Elixir Vegetal for the first time in 1737. This was sold in small bottles with an alcohol content of around 70% vol. on the local markets as a healing tonic and quickly became very popular. However, people wanted a version of Chartreuse that was more drinkable than the very strong Chartreuse Elixir Vegetal. Therefore, in 1764 the lighter Chartreuse Verte was introduced and finally in 1838 the mildest liqueur - Chartreuse Jaune. The production of Chartreuse Jaune Like Elixir Vegetal and Verte, Chartreuse Jaune is based on a herb and spice mixture made up of 130 different ingredients. The exact recipe is only ever known to two Carthusian monks at a time. Similar to the Coca-Cola recipe, they are closely guarded, which is why the two monks are never allowed to travel together on an airplane, for example. The secret ingredients are mixed by the two monks in the monastery and then brought to the order's distillery, where they macerate in high-proof wine alcohol. This is then distilled again and the Chartreuse Jaune is bottled at 40% vol. The taste of the Chartreuse Jaune On the nose, the Chartreuse Jaune shows the typical herbal complexity that is also known from the Chartreuse Verte. On the palate, however, the Chartreuse Jaune tastes significantly sweeter and milder than its "bigger brother". The aftertaste is also characterized by a variety of herbal notes and a pleasant sweetness. The Chartreuse Jaune is without question a great liqueur. However, everyone has to decide for themselves whether they prefer the green or yellow bottling.

Content: 0.7 Liter (€67.86* / 1 Liter)

€47.50*

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Jägermeister Herbal Liqueur, 1 L, 35%

Jägermeister Herbal Liqueur, 1 L, 35% Jägermeister, or "Jaeger" for short, is Germany's top export in terms of spirits and is one of the best-selling brands worldwide.There seems to be almost no bar in the world where Jägermeister cannot be found. Originally a brand that was sold more regionally, clever marketing and the help of Sidney Frank (responsible for the global success of Grey Goose Vodka) achieved the stroke of genius and established the rather conservative drink among a young, keen-drinking target group.Jägermeister herbal liqueur is distilled from around 56 different herbs, fruits and roots and is sweetly spicy, with delicate bitter notes and fruit aromas dominating.

€21.50*

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Riga Black Balsam Bitter, 0,5 L, 45%

Riga Black Balsam Bitter, 0.5 L, 45% Velvety balsam liqueur from Latvia The Riga Black Balsam, which is also known as Riga Black Balsam in German-speaking countries, is a traditional Latvian liqueur with 45% vol. The liqueur is black in color and is made using various herbs, flowers, berries and oils. The history of Riga Black Balsam Bitter Riga Black Balsam is one of the oldest alcoholic products in Europe. It was first mentioned in 1752. At that time, it was produced by the Riga pharmacist Abraham Kunze, who used even older and very traditional recipes from Riga pharmacies. The liqueur quickly found favor with the citizens and is said to have even cured the Russian Tsarina Catherine the Great when she visited the city and fell ill. The legend of the cured Tsarina spread quickly and the liqueur became very famous first in Russia and later in the rest of the world. The recipe from back then was largely retained and the distinctive stoneware bottle became the symbol of Riga Black Balsam or as it is called in Latvia - Rīgas Melnais balzams. The liqueur is produced by the company AS Latvijas balzams, which is considered one of the leading manufacturers of spirits in the Baltic states. The history of AS Latvijas balzams goes back to 1900. The company now has two production sites in Riga and employs over 600 people. While one factory mainly produces high-proof spirits, the second site focuses on sparkling wines and drinks with a lower alcohol content. The company's portfolio includes over 100 spirits and liqueurs, with Riga Black Balsam definitely holding a special position. Production and enjoyment of Riga Black Balsam Bitter The liqueur gets its bitter-sweet taste from the maceration of various herbs, berries and spices in alcohol. The exact recipe is top secret, but die-hard "balsamists" suspect 24 ingredients, of which honey, valerian, peppermint, wormwood, blueberries and raspberries, orange peel, nutmeg, ginger, oak bark, black pepper, birch buds, arnica, calamus roots and linden blossom are known. After maceration, the Latvian liqueur is stored in oak barrels, where its aromas harmonize. Black Balsam is traditionally added to hot coffee or tea. In winter, it is also popular to warm the liqueur with sugar water or blackcurrant juice. It can also be used in cocktails. Its aromas harmonize wonderfully with aquavit, vodka or fruit brandies. Most often, however, it is enjoyed neat or on ice after a meal. A wonderful liqueur that is worth trying!

Content: 0.5 Liter (€27.00* / 1 Liter)

€13.50* €16.90* (20.12% saved)

Zwack Unicum, 0,7 L, 40%

Zwack Unicum, 0.7 L, 40% Zwack Unicum is a true classic among herbal liqueurs and probably Hungary's most important alcoholic export hit.Made according to the original recipe from 1790, more than 40 different herbs and spices are used in this extremely complex mixture with a dominant cardamom note.Colored in a very dark brown tone, the palate is offered a wealth of aromas of various herbs, caramel and citrus. Zwack Unicum is an excellent digestif after a sumptuous meal or enjoyed on ice with a dash of soda water.

Content: 0.7 Liter (€29.93* / 1 Liter)

€20.95*

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Secret Treasures ELS, 0,7 L, 34%

The Secret Treasures ELS, 0.7 L, 34% The Secret Treasures ELS is a Dutch herbal schnapps that is free from artificial flavors or colors. This bottling, based on Elskraut, a type of mugwort, is produced using the traditional method according to an old family recipe in which the herbs are gently macerated. The Secret Treasures ELS is slightly reddish in color, and offers a fine and balanced herbal bouquet to the nose. The taste is sweet and tart, with delicate herbal tones and slightly bitter tones.

Content: 0.7 Liter (€28.50* / 1 Liter)

€19.95* €41.90* (52.39% saved)

Killepitsch Bitter, 0,7 L, 42%

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!

Content: 0.7 Liter (€26.43* / 1 Liter)

€18.50*

Alpestre, 0,7 L, 44%

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.

Content: 0.7 Liter (€53.21* / 1 Liter)

€37.25*

Cynar Bitter, 1 L, 16,5%

Cynar Bitter Cynar is a delicate Italian semi-bitter made from artichokes and a variety of spices and herbs.On the palate, Cynar is slightly bitter with a pleasant sweetness and is ideal as an aperitif or digestif.

€13.95*

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Picon Amer, 1 L, 21%

Picon Amer, 1 L, 21% The story of Picon began around 150 years ago in the heat of Africa. Picon only later made its way to France and is now hardly known in its place of origin. Picon goes back to Gaetan Picon, who came to Algeria as a soldier in 1837 and created his drink in a Philippeville distillery after his return. He initially called it Amer African and it was very popular with both soldiers and the civilian population and Picon opened numerous other distilleries.Picon Amer is made from distilled orange peel, gentian extracts, quinquina, sugar, caramel and alcohol. Picon Amer has a more pronounced bitter note than other Picon bottlings and is probably the most original form of Picon. Picon Amer harmonizes wonderfully with beer and wine, and is indispensable as part of classic and modern cocktail creations.

€17.25* €19.95* (13.53% saved)

Picon A LOrange, 1 L, 18%

Picon A L'Orange, 1 L, 18% The story of Picon began around 150 years ago in the heat of Africa. Picon only later made its way to France and is now hardly known in its place of origin. Picon goes back to Gaetan Picon, who came to Algeria as a soldier in 1837 and created his drink in a Philippeville distillery after his return. He initially called it Amer African and it was very popular with both soldiers and the civilian population and Picon opened numerous other distilleries.Picon A L'Orange is made from distilled orange peel, gentian extracts, quinquina, sugar, caramel and alcohol. Picon A L'Orange harmonizes wonderfully with beer and wine and is indispensable as part of classic and modern cocktails.

€19.95*

Pimms Cup No.1, 1 L, 25%

Pimms Cup No.1, 1 L, 25% Pimm's was invented in 1840 by the restaurateur James Pimm in London and the exact recipe is still closely guarded to this day. Pimm's is preferably drunk with lemonade, to which some seasonal fruit and a piece of cucumber are added.This may seem bizarre at first glance, but in terms of taste, the cucumber is absolutely indispensable. No cucumber, no pleasure. Pimm's No.1 is based on gin.

€18.95*

Picon Biere, 1 L, 18%

Picon Beers, 1 L, 18% The story of Picon began around 150 years ago in the heat of Africa. Picon only later made its way to France and is now hardly known in its place of origin. Picon goes back to Gaetan Picon, who came to Algeria as a soldier in 1837 and created his drink in a Philippeville distillery after his return. He initially called it Amer African and it was very popular with both soldiers and the civilian population and Picon opened numerous other distilleries.Picon Beers is made from distilled orange peel, gentian extracts, quinquina, sugar, caramel and alcohol. Picon Beers harmonizes wonderfully with beer and wine and is an indispensable part of classic and modern cocktail creations.

€16.50*

Bitter - Angostura, The Bitter Truth and other bitter spirits

Bitters or bitter spirits is the umbrella term for spirits with a bitter taste.

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