The History
The delicious spirit was first developed by the pharmacist Josef Vitus Becher. In the beginning, the liquor was used as a bitter to treat digestive problems, however, the “Karslbader Becherbitter” soon became extraordinarily successful. After World War I was over and Carlsbad belonged to Czechoslovakia, the brand translated its name into Czech, which is how it received its current name.
After the expropriation of the German owners after World War II, the production went down sharply and experienced a big revival in the 60s under the leadership of Václav Lupínek. This gave Becherovka a top position on the market both in the Czech Republic and internationally.
The Production
In order to produce Becherovka, the ingredients of a secret recipe are combined in a factory in Carlsbad. The herbs that come from all over the world are then mixed with alcohol. After about one week, the essence is blended with water and sugar and is then stored in oak casks for the maturation process. The maturation takes about two months and is responsible for the wonderfully full-bodied flavour of the spirit.
The Drink
The Becherovka herbal liqueur is not only suitable as digestif or aperitif, it is also popular in mixed drinks of all kinds. The most famous mix variety from the Czech Republic is called “Beton” and is a brisk mixture of Becherovka and Tonic Water.
