Tour & tasting at Zwack Unicum in Budapest: Worth it?

When I first heard about Unicum, Hungary’s famous herbal liqueur, I wasn’t sure what to expect—I was told it’s one of those love-it-or-hate-it drinks.

But since I was already in Budapest, I decided to dive into the full experience with the Zwack Unicum Museum and premium tasting.

I’m so glad I did, because it wasn’t just about the tasting—I learned the fascinating history of a family-run brand that has been deeply tied to Hungary for generations.

From seeing all the herbs that go into it to wandering past massive oak barrels in the cellar, it turned out to be much more interesting (and delicious) than I expected.

Zwack Unicum history

What makes it so iconic isn’t just the unique taste; it’s the story behind the Zwack family, who have been producing it for more than 200 years.

The company’s history stretches back to 1790, when Dr. József Zwack, physician to the Habsburg Court, first created the herbal recipe. Since then, Unicum has become one of Hungary’s most recognized national drinks, passed down through generations of the Zwack family.

But the road hasn’t been easy. Over the centuries, the company survived wars, nationalization during the Communist era, and even exile, when the family was forced to flee and restart production abroad to preserve the original recipe.

After the fall of communism, the Zwacks returned to Hungary and bought back the distillery, reviving the brand with a renewed passion.

How to get there

The factory is located just south of the city center on the Danube riverbank. From central Budapest, it only takes about 15 minutes to get there by public transport.

You can hop on Tram 2, one of the most scenic tram rides in Europe, which runs along the Danube and stops just a short walk from the museum. And I think trams 4 and 6 run from the Jewish Quarter. Alternatively, several buses and trams stop at Boráros tér, which is right around the corner.

For comparison, the regular tour only offers one or two tastings, so the premium option feels like a much better value at only $16. (Tours are also available in Hungarian, if you prefer.)

When I finally arrived, out of breath and all sweaty, the movie had already started. However, the guide was kind enough to let me in through the door, which turned out to be in the middle of the screen. So let’s just say everyone noticed me arriving late. Haha.

The movie about the history of the Zwack family lasted about 15 minutes and was surprisingly interesting.

The tour itself starts in a beautiful room, displaying the old distillery equipment, some of the herbs and other information about the company. We got some fun facts from our young guide, such as only 7 workers produce 3 million liters of Unicum a year.

Then we headed down to the cellar for the tasting, which had a warm, old-world vibe that made sipping the different varieties even more special. Though there was a distinct smell, almost like a barn. It didn’t bother me too much; however, some Americans made several comments.

We saw a huge barrel, the oldest in the collection. The Germans built bridges with the others, but luckily this was too large to move.

First, we tasted the original Unicum blend. It is very strong; the closest comparison I can think of is probably Jägermeister.

Then we continued to the Szilva, which marries two Hungarian traditions: herbal liqueurs and plums. It rests on a bed of dried plums before being matured in oak casks. I preferred this to the original because it was much sweeter. I think it was meant to appeal to women, which it did.

The third variety was the Barista, which is a blend of Unicum and Arabica coffee extract. Since I don’t drink coffee, this wasn’t my favorite. However, I can see how this would be good in an espresso martini.

By this point, I was already starting to feel lightheaded. The Unicum straight from the barrel is much stronger than the finished product. I think he said 60%; however, I might be mistaken.

Our second-to-last tasting was the Orange Bitter, Zwack’s latest innovation, unveiled in late 2024. It combines the classic Unicum recipe with Sanguinello blood orange distillate and extract, creating Hungary’s first orange-infused herbal liqueur.

I’m not huge on orange flavor in anything other than oranges, so I didn’t love it. But it was definitely fresh and interesting.

The last stop of the tasting tour was Unicum Riserva, my personal favorite. I think most of the tour participants agreed that it was the easiest to drink. It is special because it’s aged twice—first in an 80-year-old cask coated with “black honey” that deepens its flavor, then in oak barrels from Hungary’s Tokaj wine region.

I had actually just come from Riga, where I tried Latvia’s famous Black Balsam—another herbal liquor that’s often compared to Unicum. But honestly, Unicum is far superior. It feels more balanced and rounded, a bold flavor without being overwhelming.