Ettal Monastery Liqueur Manufactory – for over 400 years
The production of liqueur is closely linked to the history of the monastery. The monks have always been interested in herbal medicine. The meadow landscape of the Ammergau Alps provided the perfect breeding ground for this.
Historically rooted – From the monastery pharmacy to the liqueur manufacturer
The monastery pharmacy was the most important institution in the Middle Ages. In 1596, the Ettal monastery acquired a still for its own pharmacy. It was used to prepare a strengthening drink. The original form of today's Ettal monastery liqueur.
In the late 16th century, liqueur production became one of the mainstays of the Benedictine monastery, as its reputation spread beyond its borders. Alcohol played a special role in this, and not just for preservation. It was used as a substance with which the extract could be extracted from plants. The Ettal monastery liqueurs are purely natural products. The distinctive flavor nuances develop through careful processing and recipes based on centuries-old knowledge in the monastery factory.
The "yellow" and "green" liqueurs are still produced today in the Ettal distillery, reminiscent of the old days of natural medicine. Today, as in the past, the liqueurs mature for at least six months in oak barrels, between meter-thick walls. The liqueur is then bottled and labeled in the company's own bottling plant.
The Ettal monastery distillery has been constantly expanded over the last few centuries. A new distillation plant was only purchased in 2016 in order to maintain the high quality standard of the product in the future.
Experience exciting insights into the liqueur factory during guided tours
Tours of the liqueur factory can be booked. The tour itself lasts about 45 minutes including a liqueur tasting. Tours are also available for groups – you can find more information here.