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Hirschkuss
The tasty 38% herb - Hirschkuss - arises from approximately 40 different herbs and roots , many of them from the Alpine region , such as gentian , lemon balm , anise , valerian root , caraway , lovage, juniper , Woodruff, arnica, ginger root and of course some herbs which we will not tell .
The herbs are first weighed accurately on the recipe , ground and mixed , and then macerated . Here are obtained from the herbal blends excerpts , these are mixed with a water-alcohol mixture. After an exposure time of several days , the resulting extract is filtered , this process must be repeated several times. Then the finished raw material is stored - now the ripening process begins .
Here, the bitter substances evaporate the extract matures into a full-bodied base material for the Hirschkuss . For further processing , the extract is mixed with sugar , caramel, water and alcohol. It is ideal for cocktails.