Description
In 1955, in the Goldener Helm house in Flinger Strarle 1, opposite the Uerige restaurant in the old town of Dusseldorf, the Killepitsch tasting room opened its doors. The recipe for the liqueur is a family secret still kept today. 98 different essences are used from herbs, berries and fruits from all over the world.
After mixing the extracts, the so-called premix is stored in stainless steel tanks at a controlled temperature for several months. It is then transformed into the finished liqueur by adding alcohol, water, sugar and caramel.[2] Killepitsch has a dark, sweet and sour flavor, although it predominates.