The herbal liqueur Hilde, made from a number of different macerates, brings traditional processes of manufacturing liqueurs into the 21st century – active substance concepts that have been handed down are being refined and newly interpreted.
With his premium herbal liqueur from the house of Neue Mazerate, Maximilian Helldörfer, a native of Cologne, shows us that the way from theory to practice can indeed be very short. The spirit, so modern and discreet in its form, whose name refers to the famous scholar Hildegard von Bingen, actually arose from his degree thesis on the subject of luxury foods – out of his findings a manufactory was born.
Macerates are solutions of herbs in alcohol. The process originated in mediaeval monastery gardens, now it has arrived in the present with Hilde. A very special herbal liqueur is the result, a mélange of in-house produced fennel, galangel, vermouth, liquorice and orange macerates, refined with agave syrup, based on a fine spelt/wheat distillate. All the ingredients of the herbal liqueur with its striking colouring are organically produced. “Herbs & Alcohol” is on the label, things really can be so simple sometimes.