The process begins with 20 kinds of herbs, hand selected according to the secret recipe. These herbs go from jute bags to tank containers where spirit is poured over them. Proceeding this, the concaction goes through a heated macerating process, in which the prodcut is softened. Finally, the mixture is left to cool.
The exact recipe is known by only two people in the world. Because the method in producing Becherovka calls for the mixture to be mixed thoroughly, slight deviations occur in the final product. Despite this, the integrity of the drink is never compromised.
The herb mixture is placed into tanks, where it’s poured over with spirit. Here a process known as digestion occurs where the herbs are macerated in a heating method, and are afterwards left to cool.
The freshly produced leaven, or digest, goes to stirring tubs, where the spirit, sugar fusion, water and other ingredients are added. The semi-product is then left in the tubs where it matures over the course of several weeks.
The matured concentrate is combined with the last remaining ingredients and then filtered twice that gives Becherovka its clarity. The product is then refrigerated, where it acquires form.
Before Becherovka is decanted into bottles, it undergoes a uniform laboratory evaluation. If the look, scent, and the label’s quality is up to standards, nothing stands in the way of the final step: worldwide distribution.