What is a Herbal Liqueur?
Herb liqueurs are some of the oldest, most varied spirits in the world, boasting rich, flavoursome and unique profiles. There are many made across the world, all results of cultural, medicinal and historical ties, mixed in with a little bit of human ingenuity.
They are distilled spirits infused with blends of spices, fruits, herbs and other plant products, often going into the hundreds of ingredients. Most recipes are kept secretive as a family speciality. For the most part, we have middle ages monks and apothecaries to thank for some of the most popular brands today, who believed that their alchemical creations had healing abilities. Whilst perhaps not always strictly true in a scientific sense, local culture around these concoctions persists in the belief that they have health benefits, and you'll even find various papers extolling their virtues.
Key styles of herbal liqueurs
Chartreuse - A name you likely recognise, but have perhaps not tasted. The Carthusian French monks created it in the 17th century and it is to be a blend of over 130 plants. It comes in Chartreuse Yellow and Chartreuse Green, with the green the more aromatic and intense of the two.
Benedictine - Another popular French one, this time made by the Benedictine monks in the 16th century. The base is brandy, mixed with a secret concoction of 27 herbs and spices. It has a honeyed character adding complexty to the citrus, spicy blend.
Amaro - Hailing from Italy, Amaro is a term that covers a range of bittersweet herbal liqueurs. Culturally taken as digestifs after a meal, the belief is that it aids digestion. Campari and Aperol are by far the best known and great cocktail components too.
Jagermeister - A German herbal liqueur that has found success in the party scene of all places. It's recipe of 56 herbs, roots and spices was originally intended as a medicinal concoction. However, the liquorice and citrus flavours have made it a firm favourite in clubs.
Aquavit - A Scandinavian drink that is flavoured with caraway and/or dill. It is still very much traditional in the Nordics, consumed during celebrations or as a precursor to a beer even. It has found recent popularity in the States as people of Nordic heritage have begun to rediscover it.
Unicum - Treated as both a digestif and aperitif, Unicum is the national drink of Hungary, a liqueur with a secret recipe of 40 herbs and aged in oak. It is thick and goopy, a bit like Jaegermeister.
Aniseed Liqueurs - These include a range of mediterranean drinks such as Ouzo, Pastis, Arak, Sambuca and Raki