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4 Worst Rated Western German Spirits and Liqueurs

Last update: Fri Jan 31 2025
4 Worst Rated Western German Spirits and Liqueurs
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01

Herbal Liqueur

RHEINBERG, Germany
3.0
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This German herbal liqueur is produced with the aromatic extraction of 43 herbs that results in an amber-colored, herbal drink, with notes of spices and licorice. The base is then aged in oak casks before it is adjusted with fresh spring water to reach the 44% ABV. Underberg is still produced following the original recipe, which dates back to 1851 and is only known by the members of Underberg family.


The drink is traditionally enjoyed as a digestif, typically served in the signature tall glasses. It is sold in copyrighted 20ml bottles that are wrapped in straw paper.

02

Herbal Liqueur

BODENHEIM, Germany
3.0
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Kuemmerling is a type of herb liqueur that is classified as a kräuterlikör. It was created by Hugo Kümmerling in 1938, and since 1963 the drink has been produced in Bodenheim. Although the exact recipe is kept secret, Kuemmerling is created with a large selection of herbs and spices such as cloves, cinnamon bark, licorice, wormwood, mint, calamus, and angelica root.


It is an amber-colored drink that is characterized by herbaceous and bittersweet flavors. The drink is bottled at 35% ABV, and it is usually sold in the 20ml miniature spirit bottles. Kuemmerling is best served well chilled, preferably in a shot glass, and it is mostly enjoyed as a digestif, although it can also be incorporated into cocktails and long drinks.

03

Herbal Liqueur

DÜSSELDORF, Germany
3.1
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Killepitsch is a German herbal liqueur (kräuterlikör) that is made with 98 different herbs and spices. The drink has been produced since 1858 by the Busch family from Düsseldorf, and the original recipe is still kept secret.


Killepitsch is a rich and smooth dark red liqueur that is characterized by bittersweet flavor and aromas of dried fruit and warming spices. It is best served well chilled, and it is mostly enjoyed as a digestif. Killepitsch is bottled at 42% ABV.

04

Brandy

RÜDESHEIM AM RHEIN, Germany
3.2
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Asbach Uralt is a German brandy that was first distilled in 1892 by Hugo Asbach, a Cologne native. With the knowledge he gained at various French distilleries, Asbach distilled his first batch of brandy and opened a company in Rüdesheim am Rhein.


He initially labeled his brandy as Rüdesheim Cognac, but after the Treaty of Versailles, which stipulated that only French products can be named Cognac, Asbach coined the term Weinbrand (wine brandy) and gave his product its current name. Aged in Limousin and German oak, classic Asbach Uralt is an amber-colored brandy that is smooth and warming, with subtle sweetness and peppery nuances that are accompanied by aromas and flavors reminiscent of honey, vanilla, caramel, plums, nuts, chocolate, and coffee. 

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Western German Spirits and Liqueurs