Maca Ginseng Elixir – 500ml

Maca Ginseng Elixir with two roots and a nutty finish

The Maca Ginseng Elixir is an herbal bitter from Dr. Jaglas that incorporates two potent roots into an old monastic recipe. Maca from the Andes and ginseng provide an earthy base, while over thirty herbs add complexity. Bittersweet on the palate, with a nutty finish.

The Maca Ginseng Elixir is a 35% ABV digestif in a 500 ml apothecary bottle. Alongside the Artichoke Elixir, it stands as the rootier, darker variation from the House of Jagla. Those who enjoy bitterness and appreciate earthy notes will find this to be the more serious of the two bitters.

Earthy, nutty, and spicy all at once

The first impression is bittersweet; then, an earthy depth pushes through, and at the very end, a nutty note remains that lingers for a long time.

This is due to the two eponymous roots. Maca, a tuber from the Peruvian Andes, contributes maltiness and a nutty tone. Ginseng provides a fine, almost resinous bitterness that one wouldn't typically expect from the root.

Surrounding this is the house's signature herbal framework: gentian and bitter orange for bitterness, ginger, cardamom, cinnamon bark, and clove for warmth, with juniper, lavender, and a hint of saffron on top. More than thirty botanicals come together, and none of them overpower the others.

It is remarkable how little sweetness the bitter retains. The sweetness is there only to round off the edges, not to please the palate. Those familiar with herbal liqueurs from supermarket shelves will perceive this as a significant difference—here, the plant is in the foreground, not the sugar.

Pairs with mountain cheese, hazelnut chocolate, and espresso

The Maca Ginseng Elixir can be enjoyed neat at about 18 degrees Celsius, chilled over ice, or used as a base for drinks. A measure of 20 ml is sufficient.

At the table, it pairs well with strong and nutty flavors. Allgäu mountain cheese, hazelnut chocolate, or an espresso after a meal find their match here, where roasted aromas and root bitterness enhance one another.

In cocktails, it replaces Italian bitter. Topped with tonic, it becomes a long drink; for a Negroni variation, use equal parts elixir, sweet vermouth, and gin. Those who prefer the root profile in gin should reach for the Gin Seng from the same house.

To get to know it, the Maca Ginseng Elixir is available in 50 ml. For those looking for a comparison, place the Artichoke Elixir alongside it—same base recipe, different character.

Why roots are cold-macerated

Roots release their aromas reluctantly. If you heat them, you quickly extract bitterness while losing all the subtle notes.

That is why the Jagla family works with cold maceration. The hand-picked roots, barks, and blossoms steep without the application of heat in small batches, which takes time—the mixture then matures for several weeks before it is bottled.

This patience is the true effort behind the elixir. An extract can be forced in hours using heat and pressure, but it will taste flat and one-dimensionally bitter. The cold method takes weeks, but in return, it captures the subtle tones that give the Maca Ginseng Elixir its nutty finish.

It is prepared at the Park-Apotheke in the Luisenviertel district of Wuppertal-Elberfeld, managed by Helmut Jagla with the assistance of his daughter, Christina. The origin, purity, and content of every batch follow the guidelines of the old German Pharmacopoeia, the Pharmacopoea Germanica.

The herbal specialties were meant to reach beyond the Bergisches Land region, says Christina Jagla of her move to Berlin at the end of 2015. Today, the elixirs are found in bars and fine dining establishments; she even bottles exclusive editions for the three-star restaurant Rutz. Gault&Millau has awarded the Maca Ginseng Elixir. You will search in vain for sugar color, artificial dyes, or preservatives in the bottle; it is also lactose-free. The entire Dr. Jaglas collection is available in our manufacturer hub.