questions and answers

Fragen und Antworten - Maca Ginseng Elixier
Fragen und Antworten - Maca Ginseng Elixier mit Dosierer
Artischocken Elixier im Glas - mit Dosierer
Dr Jaglas Maca Ginseng Elixier mit Dosierer im Geschenkkarton
Dr Jaglas Glühweinkräuter Elixier im Glas mit Dosierer
Dr Jaglas Herber Hibiskus serviert im Glas


Rare was a
family secret
so tasteful


You can enjoy our entire range neat or as a basis for drinks, for example with tonic water.

Artichoke, Ginseng or Maca Ginseng Elixir:
Treat yourself to a teaspoon or 2cl as a digestif after a rich meal, a cheese platter or with dessert. Due to their many bitter substances, they become the perfect aperitif with a few ice cubes in the glass - for example before the barbecue. They also contain a concentrated load of juniper berries, which is why all three elixirs are also suitable in long drinks, for example with ginger ale, or as a Campari substitute in Negroni.

Dry GINseng Gin:
Due to its high herbal note and the 7-times distilled wheat alcohol, it tastes wonderful on its own as well as with dry or herbal tonics.

Mulled wine herbal elixir:
Recommended pure (tip: warmed up), as an aperitif in Cremant as Christmas Royal or with tonic as mulled & tonic, in hot cocoa, over fruit/ice cream/chocolate dessert or in red cabbage with goose.

Tart Hibiscus and San Limello:
Both non-alcoholic aperitifs also taste pure, but we recommend them primarily as a spritz with tonic water, (non-alcoholic) prosecco or soda (mineral water)

By slowly rolling in the front of the mouth, like at a wine tasting, all taste buds are moistened and the aromas can develop optimally.

With our herbs in the elixirs, we make sure that roots, bark, leaves and berries are primarily used, which are known for their natural content of bitter substances. A good example is the cynarin in artichoke leaves. Furthermore, herbs are primarily macerated that are so pure that they meet the high quality requirements of the German Pharmacopoeia. The high purity and the characteristic content of each herb can not only be measured in a standardized way, but above all you can taste it!

Yes, maceration is still done by hand today - in many different approaches. We use the gentle method of "cold maceration" because the quality of our herbal bitters has priority. The slow maturation takes place in small batches and, depending on the herb, lasts up to 3 months. This gives us the certainty that the surfaces of the herbal macerates remain large and allowing more natural flavors to unfold.

Alcohol serves as a carrier and extractant for many essential oils, herbal aromas and valuable herbal bitter substances. You can taste it. We use pure alcohol for the elixirs.

The Pharmacopoea Germanica is the ancient term for the German Pharmacopoeia, which is updated annually to this day. It is required reading in pharmacies and contains, among other things, valuable information on the processing of selected herbs, quality tests and their storage in addition to detailed herbal knowledge.

Artichoke elixir: Swabian cream cheese
Golfer's Ginseng Elixir: Roque Blue
Maca ginseng elixir: Allgäu country cheese
Elixir of mulled wine herbs: Chevre Noir
Dry Ginseng Gin: Regowbert
Tart hibiscus: mild goat cheese
San Limello: Burrata