The secret recipe for Unicum contains more than 40 herbs and spices, which are sourced from various parts of the world. 50% of the blend is macerated in corn alcohol, the other 50% is distilled, before the final blend is assembled and aged in old French oak casks for six months before bottling. Traditionally drunk as an after-dinner digestif, it is thick, intense and dark brown in colour, with herbal, eucalyptus, almost medicinal aromas. Served cool, with one or two ice cubes, Unicum has an attractive balance.