Tradition, relief and flavour.

A timeline of the success story.

Grether’s Pastilles were first mentioned in 1850 and have had a remarkable history. The pastilles were first made from blackberry juice in England in the 19th century. The London-based family business Allen & Hanbury Ltd. laid the foundations for a long pastille tradition – with a recipe that was used as successfully then as it is now in the production of throat pastilles.More about the history of Grether’s Pastilles

With attention to detail and the highest Swiss quality.

Since the 1930s, the traditional Allenburys throat pastilles have been distributed by Doetsch Grether AG. The complex production process based on the original recipe from 1850 has taken place in a factory in Altnau on the shore of Lake Constance since 1974. In an idyllic location in the Swiss canton of Thurgau, employees work with passion and attention to detail, using high-quality pure natural ingredients, to produce the well-known and popular pastilles bearing the Grether’s Pastilles name. Some ingredients are not suitable for mass production, which is why several production steps are still carried out by hand to this day. The gentle and careful processing of the high-quality ingredients can be felt and tasted in every single pastille.

Carefully selected natural ingredients.

The essences of sun-ripened berries and blossoms, effective glycerine and high-quality agar-agar are what make Grether’s Pastilles so unique. In no other pastille is so much time invested in the production – the pastilles have to rest for three whole months before they can be sold.

The gelling agent agar-agar, which makes them so smooth, is obtained from red sea algae and is not suitable for mass production. It is soaked for several hours and then boiled along with the other ingredients. The liquid fruit mixture then needs to settle, so that all of the air bubbles can escape. Only the amount required for daily production is used.

Gently prepared with great craftsmanship.

Grether’s Pastilles are produced using specialised production facilities, and in part by hand, with the aid of extensive expertise, plenty of experience, passion and tradition, all based on the original recipe from 1850. To shape the pastilles, specially made wooden boxes are filled with moulded maize starch, into which the pastille mixture is then poured. During the maturing stage, the maize starch absorbs excess moisture from the pastilles.

Stored for more than three months in climatic chambers.

Grether’s Pastilles are matured for three whole months in temperature-controlled climatic chambers. As with fine wines, this maturing or ageing allows them to develop their unmistakeably exquisite taste with its intense fruitiness and special consistency. A touch of beeswax and vegetable oil seals the surface of every single pastille and gives them their distinctive gloss. After one last quality control, the pastilles, with their typical GP emblem, are sorted into the classic gold tins, where they continue to mature until their soothing pleasure is to be enjoyed.

Grether’s Pastilles in the Kassensturz television programme, 4 December 2007