Evergreen since 1902

The genie in the bottle
from Appenzell

For some it is a favorite aperitif, for others a digestif to top off a fine meal. For everyone, Appenzeller Alpenbitter is a piece of tradition and pure pleasure. The liqueur from 42 herbs has a history of over 100 years. His recipe is still a well-kept family secret.

Appenzell family tradition

In 1902, Emil Eb neter, then 20 years old from Appenzell, created an alcoholic beverage that surpassed all taste experiences made up to that time. He needed 42 choice herbs to make the new product, which he named simply after its origin, Appenzeller Alpenbitter. At the time, doctors even recommended this new herbal liqueur as a remedy. To this day, Appenzeller Alpenbitter AG remains a purely family-run business. The founding family is represented on the Board of Directors by the third and fourth generations. Among them are the two bearers of secrets, Beat Kölbener and Walter Regli. They are then also the ones who compile the required mixtures in the herb chamber. They scoop the herbs from the large containers, weigh and check the quantity, and prepare them for further processing.

In 1902, Emil Eb neter, then 20 years old from Appenzell, created an alcoholic beverage that surpassed all taste experiences made up to that time. He needed 42 choice herbs to make the new product, which he named simply after its origin, Appenzeller Alpenbitter. At the time, doctors even recommended this new herbal liqueur as a remedy. To this day, Appenzeller Alpenbitter AG remains a purely family-run business. The founding family is represented on the Board of Directors by the third and fourth generations. Among them are the two bearers of secrets, Beat Kölbener and Walter Regli. They are then also the ones who compile the required mixtures in the herb chamber. They scoop the herbs from the large containers, weigh and check the quantity, and prepare them for further processing.

Selected herbs

The “Alpebetter”, as it is called in Appenzell, or “Appenzeller”, as it is called in the rest of the world, is made from 100 percent natural raw materials without chemical additives. With 29% by volume, it belongs to the spirits and in particular to the aperitifs or bitters. Only high-quality raw materials are used. The roots and leaves, flowers and seeds are carefully cleaned, dusted and dried. After that, the herbs are stored separately in a dry and cool place. This is the only way to preserve their natural properties and flavors. This elaborate process gives the herbal bitters, which have now become a Swiss cultural asset, unmistakable character, style and personality.

Perfect Serves

It tastes pure or also “on the rocks”. But that’s not all by a long shot. Appenzeller Alpenbitter can also be used to mix creative drinks with a very special note.

Swiss Beast

by Bar School Munich

Ingredients
  • 3 cl Appenzeller Alpenbitter
  • 5 cl Timorous Beastie Whisky
  • 2 dashes Fee Brothers Cherry Bitters
  • Orange zest, cocktail cherry

Strong Peter

by Steffen Zimmermann (Bar La Raclette, Berlin)
and Andreas Münster (The Grand Bar, Berlin)

Ingredients
  • 5 cl Appenzeller Alpenbitter
  • 10 cl Ginger Beer
  • Lime slice, cloves, ice cubes

Swiss Groni

by Bar School Munich

Ingredients
  • 3 cl Appenzeller Alpenbitter
  • 3 cl gin 27
  • 3 cl port wine Presidential Porto Tawny
  • Orange slice