Boomsma Cloosterbitter Herbal Liqueur recipe dates back to the very early 1400s….

The Boomsma Cloosterbitter recipe was developed at the “Klaarkamp” monastery in the early 1400s.

 

The monastery was built in 1163 in Friesland (current Netherlands) by Cistercian Monks, originally from the French Abbey of Clairvaux (located on the border of Burgundy and Champagne in France).

The incomparable taste and color of Cloosterbitter is the result of the carefully selected local Frisian herbs used in the artisanal process still followed today by the Boomsma family. Some of those local Frisian herbs used are: nettle, daisy, dandelion, mint, clover, angelica, white nettle, blessed thisthle, thousand-leaf.

Boomsma is family owned and operated by 5th generation sister and brother Saskia & Chantoine Boomsma.

Cloosterbitter is used by bartenders and spirits' enthusiasts at home in cocktails such as the “Last Word”, “Bijou” and “Alaska”. As well as with Agave spirits (starting with Mezcal and Tequila).