This ensures us that the surface areas of the herbal macerates remain large and that more natural aromas can develop.Īlcohol serves as a carrier for many essential oils, herbal flavours and valuable herbal bitter substances. The slow ripening takes place in small batches and takes up to 3 months, depending on the herb. Because the quality of our herbal bitters has priority. We even use the gentle method of "cold maceration". Yes, maceration is still done by hand today – and there exist many different approaches. Not only can the high purity and the specific bitter content of each herb be measured in a standardized way, you can taste it as well!Ĥ.) Are the herbs really macerated by hand? On top, we only macerate herbs that are so pure that they meet the high quality standards of the German Pharmacopoeia. A good example is the bitter substance cynarine in artichoke leaves. When selecting our herbs, we make sure that we primarily use roots, bark, leaves and fruits are known for their natural bitter substances. Through swirling the elixir in the front mouth area, just like when tasting wine, all the taste buds of your tongue can be immersed with the elixir and the complete flavour palette can unfold.ģ.) What is unique about the plants and herbs we use? Yet, they can also be enjoyed as an aperitif, to end your day pleasurably, while hiking in nature or as a long drink on ice. An exquisite gin with a special note.ġ.) Should the herbal bitters be savoured after a meal?Ĭonnoisseurs appreciate our herbal bitters - pure - especially after a rich meal. In 2018, it was only a natural evolution to distill the herbal bitter digestif to obtain a sugar-free Dry GIN-seng from DR. The ginseng elixir combines the earthy ginseng roots with regional herbs, roots and bark and fresh juniper berries to a fine symbiosis. Of course, it's just as nice to have the high-quality yet convenient 50 ml bottles with you during a hiking or as a unique gift.
This is how Golfer?s Ginseng came to life. This powerful herbal bitter, enjoyed pure or mixed in a long drink, to end a strenuous active day in a refreshing way, has found many friends among golfers. In the past decade, the ginseng root was able to add its fresh note to the other bitter herbs. The rare and legendary ginseng, which was then more likely to be found in medicines than in spirits, has valuable bitter substances just like the artichoke. The ginseng elixir emerged from the desire to blend the herbs of the original monastery elixir with a powerful root. The "artichoke elixir" was born! An absolute high percentage likelihood Jagla managed to perfect the digestif in such a way that the many herbs harmonized wonderfully and a finely balanced taste was created. Known for its cynarine content, the bitter vegetable artichoke proved to be the perfect addition to the other exquisite bitter herbs used. Pharmacist Helmut Jagla succeeded in perfecting the family recipe based on regional artichoke leaves at the end of the 60s. We use bitter herbs that comply to high quality standards and are particularly enjoyed after copious meals. Up to this day, this book serves as a valuable reference for herbalism, quality control, and, essential manufacturing steps – and has also been used for further development and refinement of our herbal elixirs. The origin of the monastery herbal elixir can be traced back to the "Pharmacopoeia Germanica" - the German Pharmacopoeia.
The traditional herbal bitter recipe has been carefully handed down from generation to generation and its taste has been refined ever since.
This exquisite herbal bitter has enjoyed great popularity as a house specialty since the times of their great grandparents' colonial goods store ?Max Jagla?.
For decades, the Jagla family of pharmacists produces a delicious herbal bitter (35% vol.) based on a medieval monastery pharmacy recipe.
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