For the production of this liqueur, we various herbs deriving our wildflower meadows, which are sited at the altitudes of 1000 to 1300 meters. The herbs are left to infuse for approximately 45 days: the infusion is cold so that the active ingredients and properties of the raw materials could be preserved. The scent of this infusion is reminiscent of that one of the freshly harvested hay, and the taste is intense, herbaceous and persistent.
Honey is known and appreciated for its invigorating and reinforcing characteristics. The honey is left to infuse cold in fresh grappa for about 30 days. This process gives the grappa its excellent, organoleptic features. Due to the honey, this grappa is characterised by a slightly sweet taste.
The stone pine is a tree that usually grows on an altitude of 1800 m and is appreciated for its digestive and soothing properties. The cones are left to infuse cold in fresh grappa with stone pine cones that will confer the traditional red colour. Spicy and unique flavour.
Even the ancient Romans appreciated the qualities of juniper. With the frequent use of juniper berries in the kitchens of various regions in the Alps, enjoying this juniper distillate is now a much loved tradition.
After the infusion in very pure alcohol the gentian roots are gently distilled in small stills. In fact, the delicate aroma and the typically fine and bitter flavour are assured by this method.
Gentian roots are known for their digestive and invigorating properties. The roots were dried for about 30 days and afterwards left to infuse cold in fresh grappa. Our gentian grappa is characterised by a lighlty bitter taste and can calso be served cool.
The Dwarf pine grows in the Dolomites on an altitude of 1200 - 2700 m and is well known and appreciated because of its soothing and digestive characteristics. The fresh pine cones are collected between May and June and afterwards put into cold, fresh grappa for about 45 days. Our Dwarf pine grappa is further characterised by its intense flavour and - thanks to the pine cones - also by the traditional woody fragrance.
The soul of botanical herbs gives this dry gin its spirit. "the alps" born in the Alps, at home in the bars. The Pircher gin is characterized by the typical juniper note, a hint of citrus peel and exquisite herbs such as laurel, coriander, rosemary and of course ... the secret ingredient.
This monastery bitter is made by steeping one-year-old cones and the tips of fresh shoots of dwarf pines (Pinus mugo) in brandy for approx. five months. This imbues the bitter with its typical resinous taste.
Rue is a plant that grows on poor soil or in wine regions. It is well known for its digestive and diuretic characteristics and is usually harvested before its flowering time. It is then left to infuse for about 30 days in fresh grappa and finally bottled with a fresh rue branch. Our rue grappa is characterised by a smooth, soft and slightly herbaceous taste.
This grappa is obtained by cold infusion of the grappa with all the different herbs (juniper berries, mountain pine cones, woodruff, gentian and liquorice roots as well as pine cones) for about 45 days. Excellent ingredients that are known for their digestive properties. This herb grappa is characterised by a very strong, persistent and light bitter taste.
The soul of the botanical herbs gives this dry gin its spirit. "the alps" born in the Alps, at home in the bars. The gin the house of Pircher is characterized by the typical juniper note, a hint of citrus peel and selected herbs such as laurel, coriander, rosemary and of course the taste of the pomelo fruit.
Woodruff is a plant growing in the underwood, on an altitude of 600-700 m and is partularly appreciated for its digestive properties. The plant is generally harvested in May and afterwards left to infusion with fresh grappa and bottled with a branch of fresh woodruff. This grappa is further characterised by a fine and fresh herbal taste
This unique formula you can only find in the Pharmacy of Dobbiaco. The local pharmacist Dr. Barbierato, was able to create a liqueur different typical herbs, that evokes perfume and beauty of the Dolomites. Diluted with water, ice and fresh mint leaves you can enjoy it as aperitif too.
Juniper usually grows on an altitude of 1000m. It's berries are appreciated for their diuretic, digestive and soothing properties. The fresh and ripe juniper berries are lightly crushed before left to infuse cold in fresh grappa for about 45 days. Afterwards the grappa is bottled with a juniper branch. Our juniper grappa is characterised by a very strong and persistent taste.
In South Tyrol caraway (carum carvi) is largely used to spice bread, pies, cheese and cabbage and is very appreciated due to its aromatic and digestive properties. This grappa is obtained the infusion of caraway seeds in fresh grappa for about 30 days. Strong and spicy flavour.
Liquorice is known for its excellent digestive characteristics. The dried and smashed liquorice roots were left to infuse cold in fresh grappa for about 45 days. The flavour is delicated and perfect to be served cool.
Nettles usually grow right next to rivers or on the edge of forests and is well known for its digestive characteristics. Nettles are harvested in spring and left to infuse cold in fresh grappa for about 45 days. Afterwards the liqueur is bottled with a fresh branch. This liqueur featured a herbaceous, slightly pungent taste.
Fresh and nutty taste, Slightly sweet scent, Alcohol content: ca. 35%, Cones of arolla pine collected by hand are traditionally steeped in organic grappa, According to tried and tested South Tyrolean tradition, Ideally after a meal
This unique formula you can only find in the Pharmacy of Dobbiaco. The local pharmacist Dr. Barbierato, was able to create a liqueur different typical herbs, that evokes perfume and beauty of the Dolomites. Diluted with water, ice and fresh mint leaves you can enjoy it as aperitif too.
Many different traditional Alpine herbs are elegantly combined in K32. It starts with the traditional and typical scents of the mountain meadows of chamomile and lemon balm and the stimulating freshness of mint. This is followed by the most robust and typical notes of the Alpine forests, such as juniper, a typical South Tyrolean taste, gentian and the pleasant bitterness of liquorice. Gentle and round scents come the floral notes of Cornflower and heather. Finally, the bitter notes are supported and rounded by the pleasant freshness of the citrus fruits. The skilful combination of various herbs leads to an innovative Bitterness: full but not intrusive bitter taste, pleasant sweetness, roundness and captivating scents. Translated with www.DeepL.com/Translator
Brilliant, golden color. Intense odor of grapefruit, citrus fruit and cloves. Rich rose notes and nails Cloves, giving us the aroma of wine are embraced by the bitter tones of artemisia. Persistent on the palate with interesting interwoven sweetness and spicy notes.
Resting in the used barrels of our Caldiff apple distillate, R74 receives his fruity soul in gift. The encounter between an apple distillate and a molasses in America's center generates rich plum notes, Cinnamon, sultana and almond grapes that interweave fresh and fruity hints of South Tyrolean apples, creating unparalleled harmony.
The Amaro di Montagna presents itself in a deep, dark colour that reflects its rich variety of aromas. When opening the bottle, a beguiling scent of herbs, spices and a subtle sweetness rises. On the palate, a complex interplay of bitter notes, fine herbs, spicy nuances and a pleasant balance of sweetness and freshness unfolds. The finish is long-lasting and leaves a lasting impression.
from 34,60 € 69,20 €/lt.
