SWITZERLAND
In an Alpine mesoclimate, Switzerland keeps a quiet bitter tradition where maceration, percolation and gentle reduction take weeks. Botanicals such as gentian, wormwood or angelica are prepared separately, then united as a cuvée and filtered until structure and balance lock in. Appenzeller Alpenbitter stands out as an emblem: a closely guarded recipe, precise sugar management, a distinctly Swiss signature. The result is Kräuterbitter as a craft counterpart to Mediterranean amaro—restrained, exact, unmistakably its own. A brief rest in wood or stainless rounds edges without blurring the herbal precision.SWITZERLAND
In an Alpine mesoclimate, Switzerland keeps a quiet bitter tradition where maceration, percolation and gentle reduction take weeks. Botanicals such as gentian, wormwood or angelica are prepared separately, then united as a cuvée and filtered until structure and balance lock in. Appenzeller Alpenbitter stands out as an emblem: a closely guarded recipe, precise sugar management, a distinctly Swiss signature. The result is Kräuterbitter as a craft counterpart to Mediterranean amaro—restrained, exact, unmistakably its own. A brief rest in wood or stainless rounds edges without blurring the herbal precision.
