Herbal Liqueurs & Bitters
Bitter spirits, herbal or gastric bitters are spirits mixed with various herbs which contain at least 15% alcohol. Characteristic for it is the predominantly bitter taste, which is also as a condition for the designation "bitter". However, the subjective perception of taste allows a certain leeway for this designation. Bitter spirits are flavoured with natural ingredients - such as herbs - or other flavourings. But sweet, less bitter herbal liqueurs - which no longer belong to the category of bitter liqueurs according to EU directives - are also included in this category. The origin of bitter spirits goes back to pharmacies and distilleries of monasteries. Formerly used as medicine, bitter herbs are now frequently used in bars, upscale kitchens and, of course, in private households.
Contents of bitter spirits
Agricultural alcohol - or spirit of wine - forms the basis for bitter spirits. In addition, herbal extracts, citrus notes, berries, Angostura, aniseed or cinchona bark are used for production.
Digestive effect - just a myth?
Bitters of herbs are often offered as digestive spirits after a meal. The contained herbal essences are supposed to stimulate the secretion of digestive organs. In the meantime, there have been studies which indicate that high-percentage herbs are not conducive to digestion. Despite the general feeling of relaxation - which displaces the feeling of fullness - the digestive work is decelerated.
*regular prices = former selling prices