Glarus Alpenbitter

The cardamom gives it a bit of sweetness, the fruity-spicy note comes from the juniper, and the bay leaves give it a slight tartness. The anise also contributes to the aroma of the herbal liqueur with a pleasant spiciness. Thus, different aromas harmonize from the top note to the finish and together form the unmistakable taste of the alpine bitters. Today, the liqueur is produced in Mollis in the canton of Glarus.
After almost 40 years, Huber, Tinner, Hauri & Söhne came up with the idea of bringing the Glarus Alpenbitter Fleur back to life and reviving a piece of Glarus tradition. In countless attempts, they have tried to produce the original bitter from back then true to the original. The result is a well-rounded bitter. A lovely drink with hints of cardamom and anise. A drink that belongs in every Glarus home bar.
The Glarus Alpine Bitter is a traditional Glarus drink. In 1918, the recipe was mixed by Pastor Künzli as a remedy during the great flu epidemic. It obviously worked. But the drink was so good that the company Landolt Hauser & Söhne produced it as Glarner Bitter Fleuer and sold it throughout Switzerland. At the 1929 World's Fair in Barcelona, the drink was even awarded a gold medal. In 1975, with the sale of the company Landolt Hauser & Söhne, the Glarus Bitter Fleur also disappeared into oblivion.