A blend of 42 herbs, flowers, roots and spices gives Appenzeller Alpenbitter its unmistakable taste. The recipe has been a well-kept family secret since 1902.
Founder Emil Ebneter would be amazed: Appenzeller Alpenbitter is now produced in larger quantities with state-of-the-art machinery, but still according to his recipe, which is now over 100 years old.
Exactly how the 42 herbs that make up Appenzeller Alpenbitter are combined is a secret. To this day, after over 100 years, the recipe is known to just two members of the founding family. The individual herbs, flowers, spices and roots are accurately measured and give Appenzeller Alpenbitter its unique taste.
Various herb mixtures are prepared for the maceration process, with specific herbs being combined according to their properties. These preparations are then placed in a mixture of alcohol and water to extract the precious ingredients from the herbs. This part needs one thing above all else – patience.
The various macerated liquids are now combined to create Appenzeller Alpenbitter, with its typical dark colour and bitter taste. The next step is to refine and filter the mixture, and here a great deal of experience and instinct is called for.
No matter where in the world Appenzeller Alpenbitter is enjoyed, it is produced and bottled in Appenzell before embarking on its journey – the shortest route taking it to the factory shop and the longest to the other side of the world.