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The bloodwort belongs to the family of the tormentilla root and gives the Grassl Blutwurz its beautiful dark red color.
The crushed root is aged 10 - 14 days with alcohol and 12 herbs, For example, carob in a maceration vessel. After a short deposit of the herbal extract, the specialty of the distiller is mixed with sugar, water and neutral alcohol. After the filtration, the tasty Grassl Blutwurz is filled into stoneware bottles. When he is served in the Grassl ceramic pot, he gets particularly good at every party.