Developed in 1835 by Robert Riemerschmid, Escorial Grün is based on numerous herb and spice distillates. In the 1970s, it was a popular liqueur for its high alcohol content, comparable in sensory terms to Chartreuse Verte. It is made from a proprietary blend of roots, spices, and herbs. There are strong aromas of woodruff, anise, peppercorn, citrus, and fresh green herbs. Those follow through on the palate which is prominently spiced, with a pronounced cardamom. Bottled at 56% abv.
