Hugo Kümmerling spent 17 years perfecting his Kuemmerling recipe. The traveling chemist from Deesbach began developing tinctures and herb liqueurs from high-quality herbal extracts back in 1921, finally completeing his masterpiece in 1938. And after a number of a relocations and continuing production throughout World War II, Kuemmerling found its final home in Bodenheim near Mainz. The half-bitter is still being manufactured there today, Henkell & Co. KG – itself steeped in tradition-since 2010.
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