Around 1520-1530 de monchs in Amsterdam were superior to their collegues in Europe in making herbliquor. In 1800 liquors like Randerine were commercialized. St. John’s wort, calamus, Alpine herbs, French herbs, flowers, roots all wet or dried were distilled in order to make this exquisite liquor. Together with honey and sugar it makes an intriguing liquor, which suits very nice after diner. Despite her sweetness, she enhances the dry caracteristics of the used ingredients.
Distilled from herbs.
Including sugar, honey and juice.