Origin
Medieval France was home of herbal liqueurs - bitters. Back in the XVI century, monks picked herbs and made strong bitters, which were sweetened with angelica root. However, their main note remained the traditional wormwood bitterness, which increased the secretion of saliva and gastric juice, promoting digestion. This effect of liqueurs was considered curative in the era of immoderate feasts and made them a medicine.
The bitters gained a rebirth at the end of the XIX century, when care for their health entered the culture and Europeans were massively carried away by trips «to the waters» and to the Alps. Taking water and sunbathing, spending time in long walks along mountain trails, vacationers also discovered the world of herbal liqueurs that improve the complexion, restore appetite and taste for life.
Bitters became a part of resort life, they were not only drunk at the place of treatment, but also brought with them as a souvenir. Often, liqueurs were exchanged with friends, returning from vacation spots, comparing their tastes and curative powers.
Each recipe of herbal liqueur is unique, it is a kind of specialty of the region, made from herbs and plants that grow here. The tonic property of bitters is still highly appreciated by lovers of gastronomic delights. A shot of herbal liqueur with pronounced bitterness and moderate sweetness is a refreshing digestif, which is so nice to finish a large dinner. If you add water in the bitter or ice or make a light cocktail based on it, then you will get a wonderful aperitif.
Legend
Alpine variety of herbs have always attracted monks and herbalists. Heady aroma and bright color of herbs and flowers were supposed to convey the healing powers of nature to medicinal drugs, they believed, and, in general, they were right. The bright mountain sun, strong winds and a limited number of pollinating insects make plants show yourself in full force to survive and reproduce. Therefore, bitters of Alpine herbs are so intense.
Picking wild plants, experienced herbalists observed the rituals of their ancestors, knowing that flowers should be plucked when the dew is barely dry, tender shoots of herbs and fruits – on the contrary, at early dawn, while they are still full of morning moisture. And some particularly valuable specimens, you need to take only at night so that they transfer all the accumulated substances to decoctions and liqueurs.
Carefully preserved by generations of French herbalists, the recipe formed the basis of Herb Liqueur Alter Jürgen. Its main components are gentian, the hallmark of Alpine meadows, and licorice, known since ancient times for their healing restorative properties. Thanks to their combination, a tonic Herb Liqueur Alter Jürgen is obtained with a perfectly balance of herbal bitterness and caramel sweetness.
Production process
The production of Herb Liqueur Alter Jürgen begins with the picking of herbs in the Alpine meadows. Moreover, not only gentians and licorice, which form the basis of the liqueur, but also other herbs used as natural flavors. As centuries ago, all plants are collected according to the rules and only by hand.
The roots of gentian and licorice are carefully cleaned to proceed to the next stage – obtaining the extract. The prepared plants are poured with an alcohol and the process of maceration or infusion begins. During the infusion, the future liquor is saturated with aromatic compounds and trace elements contained in the roots of plants.
The unique taste of Herb Liqueur Alter Jürgen is obtained thanks to a verified blend of the extracts, alcohol, and sugar. The depth of the bouquet is given by Alpine herbs and bitter orange.
An important stage in the production of natural herbal liqueur is filtration. Since it contains extracts and essences obtained from plants, the final product may contain small particles of plants. To remove them, the finished liquor is passed through fine filters, achieving perfect cleaning.
After such a complex process, the liquor needs to «rest», spend at least 15 days in complete rest. During this time, all the components of Herb Liqueur Alter Jürgen «marry» each other, the aroma becomes harmonious, and the taste becomes rounded.
Herb Liqueur Alter Jürgen
Natural ingredients and unique taste
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Country – France
Producer - Les Producteurs Reunis -
Alcohol content – 35%
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Color – rich bright amber color
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Aroma – bright, herbal, with notes of anise and pronounced tones of licorice, orange, and mint
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Taste – rich and deep in the mouth with tones of citrus, with pronounced bitterness, softened caramel sweetness and menthol tones. Ideal for drinking straight as a digestif or with ice as well as a component of cocktails.
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Volume — 0,2l, 0,35l, 0,7l
Herb Liqueur Alter Jürgen Cocktail
Squeeze lemon juice into a glass or cup, add Herb Liqueur Alter Jürgen and syrup. Top up with freshly brewed hot herbal tea, mix well. Serve garnished with a slice of lemon or a sprig of dried verbena.
