If you’re Hungarian, you probably read the title of today’s post, chuckled to yourself, and clicked to continue reading. To be honest, if you’re Hungarian and you are not familiar with Unicum, you probably should be. If you’re not Hungarian and haven’t heard of Unicum, I’m not surprised, but I am more than happy to fill you in.
“Produced by the Budapest based drinks company Zwack, Unicum is created according to a top secret recipe. A blend of over 40 different herbs and spices are combined, before being aged in oak casks for over six months to form the now iconic liqueur, drunk across the country as a digestif and apéritif. Served in almost every bar, club and restaurant in Hungary, today the drink is produced according to its original recipe but it hasn’t always been this way.
“Unicum was, according to the Zwack company, created in 1790 by Dr. József Zwack, in his capacity as Royal Physician to the Imperial Court. It was originally an aid for indigestion. The drink received the royal seal of approval and J. Zwack & Co was founded in 1840. The enterprise was a success, soon becoming a significant distillery in both Hungary and Central Europe, producing hundreds of liqueurs and spirits alongside the drink that started it all: Unicum,” says theculturetrip.com.
To say enjoying Unicum requires an acquired taste is, in my opinion, an understatement. The shit is strong as hell, quite earthy-tasting, and so dark it appears almost black. I don’t drink it often, but anytime I do with my dad’s family, I can’t say I find it goes down the hatch any easier in time.
My dad and Nagymama (grandmother) drink it with a smile, and I can only hope to make my ancestors this proud one day by being able to throw down a shot of Unicum without sweating.
ontheedgeofeverything 
