Factory Tour - Production Facility “Killepitsch“ Herbal Liquer from Düsseldorf

Pictures courtesy of Peter Busch GmbH

We'll take a behind-the-scenes look at the long-standing factory and experience firsthand how the premium herbal liqueur is crafted. Visit of the 'Killepitsch' museum and the cubic production building with a total area of 5,500 square meters.

The price includes a tasting at the tank farm and of course a goodie bag with a bottle of 'Killepitsch' (0,35l) and glasses:

Once upon a time … during the second World War two old friends were huddled in an air raid shelter, as they so often were whilst the bombs rained down outside.

"I say," said Willi, "if this goes on, they´ll kill us too!"
"But not as long as the two of us still have something left to drink," said Hans.
"We can´t drink what we haven´t got," replied Willi.
"How can you say that? You brew your own, don´t you?" retorted Hans.
"I can´t," said Willi, "We´re not allowed to. But I’ll tell you one thing, Hans. If we get through this without getting killed, I´ll brew something for you, a real lip-smacker. And I’ll tell you what, we will call it 'Killepitsch'."

And so 'Killepitsch' was born, but it hadn´t become a specialty until 1955, when the small, well-stored 'Et Kabüffke' bar opened on Flingerstreet 1 in the heart of the old town.
Hans came up to his friend Willi on the opening night: "Hey, Willi, what came of the ‘Killepitsch’ idea?"
"I hadn´t forgotten-it´s been ready for ages-Cheers! Mmm, it smells delicious, likeva garden of herbs, strong, full and not too bitter. It mustvbe good for digestion, too-it slips down a treat!"
This has been the reaction of many people trying 'Killepitsch' ever since.

The old town and 'Killepitsch' will forever belong together.