Killepitsch – A real Düsseldorfer specialty
Everyone knows Killepitsch but very few people know that the liqueur factory Peter Busch GmbH & Co. KG is behind the popular herbal liqueur. Spirits have been produced by the Busch Family since 1858. After moving out of the old town of Düsseldorf in 2005 and moving into the modern factory in Medienhafen, Killepitsch, Applepitsch, GIN Pitsch and Vodkapitsch are now made by Peter Busch (4th generation) and Katharina Busch (5th generation) in the state of the art facility.
1858 Neatly traded
Together with his wife Johanna, Peter Busch opens a shop for wine, spirits and spices in the house “Zum Düffke” (dovelet) on Bolkerstraße in Düsseldorf.
1910 A source of opportunity
The Busch couple moves their business to Hohestraße 50. The shop is very conveniently located. It is only a short hop to the much-visited Graf-Adolf-Platz. The new shop also has an attached distillation facility, making it the cradle of the liqueur factory.
1920 The Roaring 20s
Son Peter Jacob takes over the thriving business on Hohestrasse and expands the range of wines and spirits.
1930 Necessity is the mother of invention
With Hans Busch, the third generation takes over the well-known specialty shop on Hohestrasse. Even in difficult times they are there for their customers: When the shop was completely destroyed by bombs in 1943, they set up makeshift facilities in Hohestraße 51 across the way and, as far as the alcohol rationing of the time allowed, produced the coveted “Schabäuke” spirits.
1948 Phoenix from the Ashes
After the end of the war and the currency reform, Hans Busch and his brother Willi begin to rebuild the popular specialty shop in the parent company at Hohestraße 50, which is successful within a very short time.
1950s – Flavored
In 1950, the Busch brothers opened a modern winery and liqueur factory at Bastionstraße 9. At the same time, they set up another shop in the “Haus zum Helm” on Flingerstrasse 1.
In 1955, the wine and liqueur bar “Et Kabüffke” opened its doors at Flingerstraße 1. The star of the show became the herbal liqueur, Killepitsch, which was served for the very first time.
1980 – Today – Nothing ventured, nothing gained
1984 – Hans Peter Busch takes the company into the wide world and opens the shop and bar in the Delikatessa, the delicatessen market in Carsch Haus.
1995 – Hans Peter Busch takes over the management of the family business.
2005 – After the production facility in the old town had become too small, Hans Peter Busch built the modern factory for Killepitsch at Holzstraße 4 in Düsseldorf’s Medienhafen.
2018 – Katharina Busch joins management and continues the family tradition in the fifth generation. The recipes for Applepitsch, GIN Pitsch and Vodkapitsch are developed and implemented together with her father.
Sweet, melted caramel and brown spice aromas are inviting. A velvety entry leads to a bittersweet medium to full-bodied palate with great treacle, molasses, and spice notes followed by a wave of menthol-like herbs. Excellent balance and depth of flavor.
