Aromatic herbs play a significant role in the production of strong alcoholic beverages, contributing to their distinctive flavors and aromas. Herbs such as wormwood, sage, rosemary, anise, and coriander are frequently used to flavor brandies, liqueurs, and other spirits. These plants are utilized to impart unique tastes to the drinks, often through the process of maceration or distillation, or a combination of both. Besides their aromatic qualities, many herbs are added for their healing properties and bioactive compounds, making some spirits known for consumption in small amounts as digestifs. The use of aromatic herbs in alcoholic drinks has a long tradition in many cultures, where recipes are often carefully preserved and passed down through generations. Nearly every European country has some type of special brandy infused with distinctive herbs and a long-standing production tradition. In Croatia, the most renowned examples are "travarica" and "pelinkovac," whose recipes vary from one manufacturer to another. Adding local herbs gives these beverages an authentic taste of the region they originate from, which plays a role in marketing and offers a unique gastronomic experience specific for that area. Besides selecting the herbs, it is essential to choose high-quality base brandy in which the herbs will be distilled and macerated. The most commonly used base brandies are "komovica," "lozovača," and apple brandy. The use of aromatic herbs in the production of strong alcoholic beverages enriches them with diverse flavors and aromas, while also adding health benefits and contributing to cultural heritage.