Penninger Blutwurz:

„PENNINGER BLUTWURZ“ is a traditional herb liqueur, produced in the Bavarian Forest of Bavaria in Germany. The name giving ingredient of this liqueur are roots from the plant „Blutwurz“, engl. Common Tormentil, lat. Potentilla erecta (syn. Tormentilla erecta or Potentilla tormentilla).

The german name “blood root” derives from the color of the plants’ juice that shows when the roots are broken or cut. The anti-inflammatory agent was used in medicine in elder times and is today still consumed as tea, syrup, cream or powder.

The roots and herbs used in the manufacturing of our BLUTWURZ grow in the poor grass fields of the Bavarian and neighboring Bohemian Forest. In contrary to many liquors of that ABV, PENNINGER BLUTWURZ is not distilled. The roots and the herb mixture are steeped in pure alcohol for four to five weeks, and then sifted and filtered. This process, called “maceration”, derives the root of its essential oils, as well as its flavor and color, in a sparing way.

Because of the strong, intensive taste of the Tormentil, quite a few different recipies had to be tested by Reinhard Penninger and his Head Distiller, to figure out the ideal mixture relation between alcohol and the root’s distinctive, bitter taste. Both agreed then, that 50% ABV is the “sweet spot” to smooth out the sharpness of the alcohol and the bitterness of the root, that makes PENNINGER BLUTWURZ so special.

 

Penninger Bärwurz:

„PENNINGER BAERWURZ“ (German: Bärwurz) is a traditional root spirit, produced in the Bavarian Forest of Bavaria in Germany. The name giving ingredient of this schnapps are roots from the plant „Baerwurz“, engl. Baldmoney, Spignel, or Bearwort, lat. Meum athamanticum or Ligusticum mutellina.

The german name “bear’s root” is said to, as one might imagine, derive from the largest predator living in the Bavarian Forest, whose fur some parts of the plant resemble. Other stories tell that the name originates from the old name Gebaermutterwurz, translatable as “uterus root”. The name suggests that the root has been used in elder times as a medicine for problems with the female reproductive system or in labor. Legend tells that cows were looking for and eating preferably this plant when they were in calf, and humans observing that behavior draw their clues on that matter.

To produce the famous PENNINGER BAERWURZ, the roots are chopped and the steeped in pure alcohol for a week. This relatively short period is by far enough, given the intense taste of the roots. This process, called “maceration”, derives the root of its essential oils, as well as its flavor and color, in a sparing way. After that, we only add spring water and pure alcohol to reduce the strong flavor of the distillate to a drinkable and enjoyable intensity.

Baerwurz schnapps is the most traditional spirit in the Bavarian Forest. Its strength in terms of flavor intensity and alcohol content are said to reflect the character of the people living in this rural part of Germany: Strong, sometimes stubborn and peculiar, yet likeable and always straight forward.