Ginseng Liqueur

Ginseng has been given several names such as "King of Herbs", "Cure All", "Adaptogen" and "Ren Shen" (because the structure of the root resembles a human body). The Ginseng root is broadly classified into Asian (Chinese, Korean) and American. The Asian ginseng is considered heaty whereas the American ginseng tends to be more cooling. The potency of each variety is relatively similar. The major active ingredients in ginseng are complex carbohydrates called saponins or ginsenosides. The basic function of the ingredients in the ginseng is to balance the "Yin" and "Yang" or the "Qi" of the body without producing any side effects. Our ginseng liqueur is made from the passive extraction (3 to 6 months) of the roots using fruit brandy. We believe this is a superior method to bring out the active ingredients of the roots. The final product contains 15% alcohol with a bitter sweet taste of the roots and brandy. Its aroma is typical of the mixture of ginseng herbs and brandy. It is excellent for after meal consumption as well as for cooking.