Sechser Herbal Liqueur

Sechser herbal liqueur wears its recipe in its name

The Sechser herbal liqueur from Sasse is a Westphalian semi-bitter made from six organic ingredients, macerated by hand in Schöppingen since 1928 and refined with Jamaican rum. Spicy, tart-sweet, smooth – the name reveals the recipe.

Sechser herbal liqueur is the Westphalian bitter from the Sasse fine distillery in Schöppingen: galangal, angelica root, calamus, orange, lemon, and bitter orange – six ingredients that give the liqueur its name, all from organic cultivation. It has been produced in Schöppingen since 1928, and the recipe is over a hundred years old and remains unchanged to this day. It is bottled at 35% ABV in a 700-milliliter bottle.

It appears amber in the glass, and the nose is immediately kept busy: citrus freshness of orange and lemon at the front, followed by the earthy spice of galangal and angelica root, and finally the subtle bitterness of the bitter orange.

Six ingredients, macerated by hand

On the palate, the Sechser shows a beautiful contrast between sweetness and bitterness, which gives it its smooth body – spicy, but never sharp.

The bitter orange sets the tart tone, and galangal provides the ginger-like warmth that rounds out herbal liqueurs. A splash of Jamaican rum lies over it, adding depth. Spicy, tart-sweet, smooth – at the end, a pleasant bitterness remains, inviting the next sip.

Maceration is the oldest and gentlest method of extracting herbal elixirs: the ingredients are cold-extracted instead of being heated, slowly releasing their aromas. The more time they are given, the more complex the result becomes – which is why this liqueur has so many layers.

Slightly chilled with a slice of orange

Sechser herbal liqueur is drunk as a digestif after a meal, slightly chilled or over ice – a slice of orange rounds it off.

The orange slice is explicitly recommended by Sasse, and it does exactly what it should: the fresh citrus note brings the herbal spice to the fore. After a Westphalian supper with pumpernickel and ham or after kale in the winter, a herbal bitter is a must.

It also works well at the bar: one part Sechser, two parts tonic, lots of ice, and an orange zest make for a long drink that carries you through the summer. And for those who make cocktails, it serves as a Westphalian answer to Mediterranean herbal bitters – a spoonful of it gives a Negroni a very distinct character.

Those looking for the regional juniper will find it in the Grafschafter Kräuterwacholder, while those who prefer it fruitier will find it in the Amérie Münsterländer Aperitif. All varieties can be found under Sasse Liqueurs.

An organic natural liqueur from Schöppingen

Sasse calls its liqueurs "natural liqueurs" because they start with the raw material – in the case of the Sechser, all six ingredients come from organic cultivation.

The ingredients are processed by hand using a recipe that has not been touched since 1928. In a house that has been distilling since 1707 and is now managed by Rüdiger Sasse in the 15th generation, that is nothing out of the ordinary – they think in terms of generations there, not seasons.

The fact that this attitude is well-received is shown by the experts: at the World Spirits Award in 2025, Sasse was the only grain distillery in Germany to be named a World-Class Distillery, one of 18 worldwide. The Sechser has been quietly running alongside, for almost a hundred years. Hats off.

A tumbler, two ice cubes, a slice of orange

Put the bottle in the fridge half an hour before dinner, then it is just right – when ice-cold, the herbal spice is closed off. A tumbler, two ice cubes, a slice of orange on the rim – nothing more is needed. Once opened, it can be kept for many months if stored in a cool, dark place; the herbs are forgiving of storage time. And when guests arrive: it is the liqueur that is asked for again at the end of the evening.

Organic control body number: DE-ÖKO-006 - EU Agriculture