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Becherovka Carlsbad’s herb liqueur, a tipple with a long tradition, was first sold in 1807 and since that time has become incredibly popular. The percentage of alcohol in Becherovka is around 38% and essential to its specific taste are Karlovy Vary spring water, good quality spirit, sugar and a special blend of around 32 herbs and spices. The recipe is a closely guarded secret, which only two employees of the Becherovka factory know. The drink is taken cold but it’s also popular as an ingredient in mixed drinks. ‘Beton’ - Becherovka and tonic - is a popular concoction, but Becherovka can also be mixed with cola and juice. If you take a liking to this herb infusion, head for the Jan Becher Museum, located on the site of the first factory. You’ll learn a lot about the history of Becherovka and how it’s made, as well as enjoying the opportunity to taste the original Becherovka and other later versions. Olomoucké tvarůžky You should certainly also try the Olomouc speciality – the famous tvarůžky, cheeses legendary for their distinctive flavour and aroma. Try some genuine Olomoucké tvarůžky right on the spot where they are made. The tangy taste and aroma of these golden coins of maturing cheese will enchant all the gourmets among us. These delicacies were first mentioned in the 15th century. They are made from unset sour curd cheese and the whole two-stage process of maturation is a natural one. You can also try „nakládaný hermelín“, cheese pickled in oil with onion and chili peppers.