Becherovka is a Czech herbal liqueur — an aromatic, gently spiced bitters most often enjoyed as a digestif — and we are glad to pour it at Grappa in Seattle’s Queen Anne neighborhood. Made in the spa town of Karlovy Vary from a centuries-old secret recipe, it carries warming notes of cinnamon and clove. We list it for the guest who likes to end the meal with something herbal and distinctive rather than simply sweet.
About the Producer
Becherovka is made in Karlovy Vary, in the Czech Republic, by the Jan Becher company. Its origins trace to Josef Vitus Becher, who began experimenting with spirits in the town at the turn of the nineteenth century and perfected the recipe in the years after 1805. His son Jan spent decades building it into an institution, and the liqueur is regarded as the oldest spirit brand in the Czech Republic, continuously produced since 1807.
Style & Production
Becherovka is built on a closely guarded recipe of roughly twenty herbs and spices, brought to Karlovy Vary from around the world. The producer says only a small handful of people know the full blend and are allowed into the room where the herbs are mixed each week. Those botanicals are steeped and then combined with the local Karlovy Vary water, sugar and spirit, and the liqueur rests before bottling. The character that emerges is warm and spiced, frequently described as recalling cinnamon and ginger.
Tasting Notes
The nose is aromatic and inviting, full of cinnamon, clove and a gingery lift. The palate is warming and herbal, sweet at the edges but carrying a pleasant bitter-spice backbone. The finish is long and softly spiced, the kind of glass that settles a meal.
What to Pair It With
Its warm spice makes it a fine digestif. Sip it after Mama’s Tiramisu, let it stand up to the richness of our Flourless Chocolate Cake, or enjoy it with a Charcuterie Board. See the full dine-in menu for more.
How It’s Served at Grappa
Becherovka is poured at $10, served neat or chilled as an after-dinner digestif.
FAQ
Where is it from?
Becherovka is made in Karlovy Vary, in the Czech Republic, by the Jan Becher company, and has been produced there since 1807.
What does it taste like?
It is warm and herbal, with notes of cinnamon, clove and ginger, sweet at the edges but carrying a gentle bitter-spice backbone and a long, spiced finish.
How is it traditionally enjoyed?
It is traditionally enjoyed as a digestif, sipped neat or chilled, to settle and round off a meal.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
