When physician Karl Eckert came up with the recipe for Eckert Bäwurz back in 1915, he did so because he believed in the healing properties of bearwort. It turns out the taste is quite stellar, too. Then as now it is made according to Eckert’s original recipe, from foraged, sustainably sourced bearwort. This makes for a taste that is all around more aromatic and nutty than farmed bearwort.
Add a little water to your Eckert Bärwurz Privat, just as you would with whiskey. This makes for a rounder, more pleasant taste.