Elixir d Anvers
When the name "Elixir d'Anvers" is mentioned in Belgium most people think of the good old days, when they were allowed during a visit to their grandparents to sip a 'wee dram' of Elixir d'Anvers or were given a few drops on a lump of sugar.
To others the name of Elixir d'Anvers evokes the perfect remedy against all sorts of ailments such as stomachache or abdominal pain and of course as the remedy par excellence against colics in horses.
This wholesome liqueur has been in existence since 1863 . It is prepared from 32 plants and herbs from the four corners of the world which impart it its unique taste.
Elixir d'Anvers is prepared in 4 stages.
The ingredients are put in the pot still and pure alcohol is added.
This slow process is obtained through the steam that heats the pot still. The result of this is called an "alcoholate" of Elixir d'Anvers and it is a mixture of pure alcohol with all the characteristics of the ingredients.
3. Preparation in the autoclave
The alcoholate of Elixir d'Anvers is mixed with pure alcohol, soft water and sugar.
4. Maturing in old oak casks.
This last stage guarantees the mellow taste of the Elixir d'Anvers.
The entire production process takes approximately 5 months.