Blutwurz liquor / schnapps

[Dougmatt]

I am trying to attempt to replicate a German liquor I had on a recent trip called Blutwurz. I know it’s made from the Tormentil root which I have ordered, but many documents I find indicate “other fruit juices” etc added primarily for sweetening and rounding out flavors. wondering if anyone has a recipe they can share?

Edit: the information I have suggests it’s a maceration and filter then proof down and sweeten process. I have 40g / 2L distillate as a maceration amount.

An info link in case anyone is interested: https://www.dfat.gov.au/sites/default/files/87s.docx

Doug

[The Baker]

My few words of German would translate that as Blood Sausage.

Which may or may not be the same as the English Black Pudding.

Which would seem to be a long way from schnapps.

Interesting...

Geoff

[Dougmatt]

My few words of German would translate that as Blood Sausage.

Which may or may not be the same as the English Black Pudding.

Which would seem to be a long way from schnapps.

Interesting...

Geoff

That would be Blutwurst

This schnapps is a digestive. It’s made from a root believed to have anti inflammatory properties. I’ve had a lot of “digestives” over the years, but this one made me feel better after a couple of large meals (probably in my head), and I enjoyed the taste (real reason I want to make it).

Here’s an article on tormentil as an herb if anyone is interested: https://www.drhauschka.de/en/cosmos/val ... tormentil/

[Chauncey]

Blood root.

[NZChris]

Those types of spirits are all the same only different. Combinations of selected botanicals steeped before and after distillation.

To get close to one, you have to identify as many ingredients as you can by tasting and by searching the net for opinions and known ingredients. Having a friend who is a super taster might help.
Sit down with a bottle and several friends and try to identify as many botanicals as you all can

Try to identify the base spirit. Is it grain or grape? How much influence does it have?

You don't have to clone it to make a fine product, you can aim to make something better.

[Dougmatt]

Thanks Chris. I was hoping someone might have some specific insight as lots of searching hasn’t yielded much. This is probably the approach I will have to take. Planning to give it a go.

D

[sweeps]

There are a few recipes on German websites. The most common one seems to be a handful of tormentil root and 150 grams of sugar to a liter of base spirit at drinking proof. Some add star anis, cloves and/or cinnamon, others swear it should be tormentil, sugar, alcohol and nothing else.

[The Baker]

Blood root.

Gotcha.

Thanks.

Geoff

[Dougmatt]

There are a few recipes on German websites. The most common one seems to be a handful of tormentil root and 150 grams of sugar to a liter of base spirit at drinking proof. Some add star anis, cloves and/or cinnamon, others swear it should be tormentil, sugar, alcohol and nothing else.

Thank you!