Becherovka

The Secret Of The Recipe

These days, only two persons at the Karlovy Vary factory know the whole secret of Becherovka production, and it is unlikely that the company will disclose it anytime soon. These two chosen people are the only ones who may enter the room called the "Drogikamr," a name used since the Bechers' time. Once a week, they prepare the mixture from many kinds of herbs and spices. About three fourths of the herbs and spices come from abroad; some selected kinds grow in the vicinity of Karlovy Vary.

The finished mixture is placed into sacks made from natural material and immersed in alcohol for one week to completely soak. The resulting extract is mixed with water and natural sugar and then placed in oak barrels. To maintain the best contact between the contents and the barrel, each of the original, hand-made barrels has a specific oval shape. The material – oak – is an important condition for success because it adds something of its typical taste and color to Becherovka.

Becherovka matures in the barrels for about two months. Then the contents of the barrels are put together and mixed before bottling.

People say that the place of production, Karlovy Vary, also has a mysterious effect on the original taste of Becherovka. Once, an experiment was made when the herb extracts were prepared at the Karlovy Vary plant and then moved to another place, where the beverage was then manufactured using an identical technological procedure. The result? It was not Becherovka!