There is a plant for every illness

We all sometimes lack something, our stomach is not well, we have problems with digestion, and we feel we like are coming down with something. We do not know exactly what the reason why we feel under the weather but we feel a little below par, we instinctively reach for herbs. Their benefits are best enjoyed in the form of an extract in a blend soaked in brandy.

Berce herbal liqueur made from 46 Vipava herbs was made for our own needs from the gifts of nature.

The herbs for our liqueur are picked all year round – we begin with coltsfoot, pick a further 44 herbs throughout the year, and finish with juniper berries.

All the herbs are soaked in homemade brandy, strained, and bottled.
Our liqueur’s unique aroma stems from 46 herbs and plants from the Vipava Valley: coltsfoot, primrose, violet, wild strawberry leaves, spruce tips, fir tips, dandelion flower heads, white clover flower heads, yarrow, field horsetail, lady’s bedstraw, kidney vetch, thyme, anise, daisy, caraway, chamomile, juniper berries, lungwort, dandelion, lime tree, wild cherry, arnica, common centaury, blueberry, marjoram, Saint John’s wort, blackberry, ribwort and broadleaf plantain, lemon balm, horehound, wormwood, sage, acacia, rue, pot marigold, marsh mallow, tormentil, rosemary, elderberry, sweet wormwood, green walnut, coneflower, lady’s mantle, and horse chestnut flower heads.

The liqueur spoils us with its herbal flavour with a sweet note, and leaves a slightly bitter taste in the end which is the icing on the cake.

We consume it in small quantities – by spoons, small scoops, occasionally, when needed.