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INTRODUCTION

MEANING

Liqueurs are alcoholic beverages that are bottled with added sugar and have added flavors that

are usually derived from fruits herbs or nuts!

Liqueurs are distinct from beau"#de#vie fruit brandy and flavored liquors which contain no

added sugar!

Liqueurs are historical descendants of herbal medicines$ they were made in Italy as early as the

%&th century and were often 're'ared by mon(s )e!g! Chartreuse and *+n+dictine,!

Nowadays liqueurs are made worldwide and are served in many ways- by themselves 'oured

over ice with coffee mi"ed with cream or other mi"ers to create coc(tails etc! They are often

served with or after a dessert! Liqueurs are also used in coo(ing!

.ome liqueurs are 're'ared by infusing certain woods fruits or flowers in either water or

alcohol and adding sugar or other items! Others are distilled from aromatic or flavoring agents!

/nise liqueurs have the interesting 'ro'erty of turning from trans'arent to cloudy when added to

water- the oil of anise remains in solution in the 'resence of a high concentration of alcohol but

crystalli0es when the alcohol concentration is reduced$ this is (nown as the ou0o effect!

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Layered drin(s are made by floating different#coloured liqueurs in se'arate layers! 1ach liqueur

is 'oured slowly into a glass over the bac( of a s'oon or down a glass rod so that the liquids of

different densities remain unmi"ed creating a stri'ed effect!

The word liqueurcomes from the Latin liquifacere)2to liquefy2,!

Ost liqueurs range between %34 and 334 alcohol by volume!

HISTORY

1gy'tians and 5ree(s were distilling gra'e wine from around 677 *C in a very basic form! It is

s'eculated that the early 5ree(s were also the first to combine wine with honey and fruits all

'roduced from the local 'lants growing in abundance!

8owever the earliest reference to modern distillation occurred in 1uro'e in the late %&th century!

The 'roduct of distillation was a rough s'irit yet it was considered to hold medicinal qualities!

9hen a''lied to o'en sores and wounds they :miraculously; healed! /lso at this time assorted

herbs s'ices and fruit that were considered to have medicinal qualities were grown and

administered as tea#li(e infusions! The logical ste' was to combine the two$ however this often

'roduced s'irits with an un'alatable taste!

Commercial 'roduction of eau#de#vie began in the %6th century when Dutch merchants

discovered that distilled wine was easier and chea'er to shi' than regular wine! The downside

was that it was still rough with a less than 'leasant taste!

These merchants were not only shi''ing wine but also s'ices and e"otic fruit from the

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discovered that when infused in eau#de#vie they lasted longer with the added benefit of the eau#

de#vie ta(e on these flavours! The result was a flavoured bitter alcohol that was still not 'leasant

to drin(! The discovery of sugar for these merchants was the final (ey! /dding sugar to the eau#

de#vie covered the bitterness then a further distillation removed the un'leasant tastes and so

liqueur was created!

PRODUCTION

The base ingredients of all the liqueurs are 'ure and neutral s'irit sugar or syru' and flavouring

com'onents!

The s'irit can be 'roduced from any sugar rich source such as fruit grain sugar cane or

vegetables! The s'irit should be distilled to a relatively high level of alcohol and to a level that

removes most im'urities! Ideally the s'irit will be neutral colourless and flavourless!

=lavouring com'onents can ta(e the form of any natural 'roduct such as fruit seeds leaves

'lant roots or bar(! =lavouring com'onents will be added to the s'irit in large vats and allowed

to macerate over a 'eriod of time! The time allowed for this infusion 'rocess will de'end on the

flavouring com'onent the tem'erature of the mi"ture and the distiller;s 'reference in taste!

Once the desired level of flavour and aroma has been achieved the mi"ture will be distilled! In

general the mi"ture will be distilled once in a 'ot still as this retains a greater level of flavour

and aroma in the final s'irit! / few distillers however will use a column still if the s'irit they

wish to 'roduce is light and mildly flavoured!

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/fter distilling sugar or syru' will be added to the s'irit along with any colourings or additional

flavour essences if required! The addition of sugar naturally lowers the alcoholic content and

develo's the flavour of the ingredients!

*efore being bottled de'ending on the distiller;s 'references in taste the collected s'irit may

undergo one or more of the following >

? Reduction to a lower alcohol volume by the addition of distilled water

? =iltration to removed im'urities

? resting in glass or stainless steel containers

?

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LIQUEUR & LIQUOR ARE NOT THE SAME

Due to the absence of the liqueur culture in some 'arts of the world many mista(e LI@U1UR

for LI@UOR! They are totally A different conce'ts with a diverse difference in their origin and

'ro'erties!

Liqueur is not Liquor but it does containLiquor!

There are many differing o'inions but in /merica when we say Liqueur what we seem to mean

is any Liquor based beverage with a high sugar content! Usually a fruity or herbal beverage!

Bart of defining a Liqueur seems to be in the way its made-

%! infusion)with or without heating,

A! Re#distillation

&! Bercolation

arious ingredients are used in each method to add flavor or te"ture to the base liquor! The base

liquor can be nearly any of the ty'ical gamut vod(a rum whis(ey gin tequila 'ure grain

alcohol etc!

Eou will see that herbs s'ices nuts bar(s berries fruits candy meat and more can all be

infused into a liquor! /t that 'oint what you really have is an 2e"tract2 andFor a 2infused liquor2!

*y general consensus )there is no standard for these things, it becomes a liqueur when you add

ingredients that create a high sugar content or sweet taste!

/nother distinct feature for Liqueurs is an/*)/lcohol *y olume, ty'ically between %3#&74

but as high as a''ro"imately 334! 9here as your usual Liquor would be around 674 or higher!

Ive seen two claims to the word origin for 2liqueur2 in my reading so far!

=rench from Old =rench 2licour2 a liquid!

Latin liquifacere )2to liquefy2,!

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Eou can sum it all u' and say that liqueur is a flavored or infused liquor with a high sugar

content or sweet taste but its not ty'ically flavored in the original distillation or fermentation

'rocess! Unless your tal(ing about the flavors in the base Liquor!

*eware though you will see the other words li(e Cordial .chna''s Liqueur and even Liquor

used interchangeably! Its not really wrong either! Liqueur always contains a liquor and could at

times be a cordial or a .chna''s! De'ending on what country your in who made it and who is

tal(ing about it!

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Types of Liqueur

There are many ty'es of liqueur available using a wide variety of flavouring com'onents here

are some of the most common!

The distinction between liqueur and s'irits is not sim'le es'ecially since many s'irits are

available in a flavored form today! =lavored s'irits however are not 're'ared by infusion!

/lcohol content is not a distinctive feature! /t %3#&74 most liqueurs have lower alcohol content

than s'irits but some liqueurs have an alcohol content as high as 334! Dessert wine on the

other hand may taste li(e a liqueur but contains no additional flavoring!

Ageig

In general there are three stages to a liqueur! .tee'ing filtering and aging! .ome flavors li(e

cranberry need no aging! .ome others li(e tangerine need u' to three months Gust aging! .ome

flavors notably almost all the dry s'ices roots and beans!

If the liqueur is based on fruit 'ul' li(e a''les or 'eaches stee' two wee(s to a month age a

month!

If the liqueur relies on berries either stee' two wee(s to a month and age a month or stee' three

months and age another month!

If the liqueur relies on oils as with citrus 'eels stee' a month age three!

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If the liqueur is a whole s'ice stee' a few days to a wee( bottle and serve!

If the liqueur is a 'owdered s'ice stee' a day or two bottle and serve

Types of Liqueur

Liqueurs are those high#alcohols high#sugar beverages with added flavorings usually derived

from herbs fruits or nuts!

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The original advocaat was a liqueur made by the Dutch 'o'ulation of .uriname and Recife with

avocados! U'on returning to the Netherlands where avocados were not available a similar

te"ture was achieved with thic(ened egg yol(! Rom'o'e of Buebla

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crHme de cassis )blac( currant, which is made from blac(currants crushed into refined alcohol

with sugar subsequently added! 9hile crHme de cassis is a s'ecialty of *urgundy it is made in

other cities of =rance as well as in Lu"embourg and @uebec! The quality of crHme de cassis

de'ends on the variety of fruit used as well as content of the berries and the fabrication 'rocess!

The label 2CrHme de Cassis de DiGon2 guarantees berries from the commune of DiGon! /n

Inter'rofessional .yndicate has tried since %JJK to obtain an 2/''ellation dOrigine Contrl+e2

for 2CrHme de Cassis de *ourgogne2 which would guarantee the origin and variety of fruit as

well as the number of berries in the reci'e used in the manufacture!

Po''e$u

Bommeau is an alcoholic drin( made in northern =rance by mi"ing a''le Guice with a''le

brandy!

It is consumed as an a'+ritif or sometimes as an accom'animent to melon or blue cheese! It is

also 'o'ular with a variety of desserts including any chocolate or a''le#based dishes! Bommeau

is made by mi"ing a''le must to a quantity of one year old Calvados! The 'ro'ortions are chosen

to ensure that the resulting mi"ture has %K4 alcohol by volume! The liquid is then 'ut into vats

and stirred gently before being moved to oa( barrels each containing 677 litres and left to age

for around &7 months! The resulting drin( is mahogany in colour with a bright lustre and has an

overall smooth taste often with vanilla caramel and butterscotch flavours! Broduction is

controlled by two a''ellations covering manufacture in *rittany and Normandy- Bommeau de

*retagne and Bommeau de Normandie!

*rui% Liqueur

http://www.amathusdrinks.com/catalogsearch/result/?q=pommeau&order=relevance&dir=deschttp://www.amathusdrinks.com/liqueurs/fruit-liqueur.htmlhttp://www.amathusdrinks.com/catalogsearch/result/?q=pommeau&order=relevance&dir=deschttp://www.amathusdrinks.com/liqueurs/fruit-liqueur.html

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Liqueur made with any ty'e of fruit! The most common way to ma(e liqueur is to either let the

fruits macerate in alcohol or to distill them! .o for e"am'le Cartron Tri'le .ec is made using a

selection of sweet oranges from *ra0il and =lorida and bitter oranges from The Ivory Coast and

.icily! The 0est is macerated in 'ure alcohol in a co''er 'ot still for several hours followed by a

distillation! The resulting orange flavoured s'irit is blended with crystalli0ed sugar and water to

lower the 'ercentage of alcohol! The final liqueur is filtered before bottling!

/ liqueur or cordial as it is (nown in the U./ is a s'irit based drin( which has been flavoured

and sweetened! They are often coloured with food dyes but not always! The s'irit base is

commonly neutral and e"tracted by the continuous distilling 'rocess! The neutral s'irit base

allows for the liqueur flavourings to be more cons'icuous! .ome s'ecialty liqueurs however

utilise s'irits such as whis(ey brandy or rum as a base to ta(e advantage of their 'articular

flavour characteristics!

Liqueurs are ideally suited as after#dinner drin(s as they were initially formed as digestifs!

Today they are also 'o'ular as coc(tail ingredients with their vast array of flavours and colours!

/lcoholic 'roof varies greatly ranging from around %34 alc!Mvol for some cream and egg

liqueurs to around 674 alcMvol for some quality herbs flavoured digestifs )green Chartreuse is

an e"ce'tion bottled at 334 alcMvol,!

The term creme on liqueur bottles is often confused with cream liqueurs! Creme liqueurs do not

contain dairy 'roducts instead the term refers to a concentrated sweetening resulting in lower

'roof syru'#li(e 'roduct! Cream liqueurs on the other hand have dairy cream as a (ey

ingredient to 'rovide a rich smooth te"ture! The first of these to be mar(eted was *aileys Irish

Cream introduced as recently as %JK3!

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Geeri# Liqueurs

5eneric liqueurs are 'roduced by many distillers from around the world and are labelled under

universally used names! The names of these liqueurs usually indicate their flavour eg! Creme de

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o herbs and s'ices )including the flowers and seeds,

o fruits and 'eels

o beans and nuts

o eggs and cream

=lavour Liqueur 1"am'le

8erbs and .'ices

D!O!

*ait0 Barfait /mour )violets,

Chartreuse )over %&7 herbs,

.ambuca

=ruits and Beels

*ait0 Creme de *anana

.outhern Comfort )'eaches,

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*($"ourig Pro#ess

.everal raw ingredients are used as flavouring agents for liqueurs! These include a vast array of

herbs s'ices flowers seeds beans nuts fruits other botanicals as well as dairy 'roducts! There

are several 'rocesses em'loyed by distillers in order to best e"tract the desired flavour elements

of these ingredients! .ome methods involve heat whereas others are cold 'rocesses! These are

listed below-

%! Infusion- Ingredients are crushed and left to soa( in cold water for lengthy 'eriods )u' to a

year,! The liquid is then strained and added to the neutral s'irit! This is 'articularly suitable for

fruits!

A!

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3! .team Distillation or =ractional Distillation- =lavouring agents such s flowers and some

delicate herbs underta(e a soa(ing 'rocess in water before distillation! The flavours that are

concentrated by this 'rocess are only the essential oils which can be se'arated by controlling the

tem'erature of the still! These concentrates are later added to the s'irit in various quantities and

combinations

! Cold Com'ounding- This 'rocess is often the result of 'revious flavour e"traction methods! It

involves sim'ly adding flavour essences and oils to a s'irit before the sweetening stage! Colour

may also be added! *lending and maturation is common before bottling! The liqueur is carefully

blended to achieve the right combination of flavours before being 'laced into oa( cas(s for short

'eriods in order to marry the blend ie! allow the various liqueurs to combine in harmony!

Me%+o!s of Ser"ig Liqueurs

Bro'rietary brands are generally available in bars and restaurants world wide! The mar(et is

flooded with generics which are chea'er versions! =or e"am'le a customer will as( for

Cointreau and not an un(nown orange flavoured liqueur!

Customers world wide will request their liqueur be served in a certain way! If a customer does

not request a serving method it is im'ortant to confirm with them! The following is a list of

terms which describe the methods for serving liqueurs or s'irits-

%! ON T81 ROC.- The s'iritMliqueur is served over bloc(s of ice!

A! N1/T- The customer is as(ing for the s'iritMliqueur straight u' with no ice added!

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&! 9IT8 9/T1R- It is generally a good idea to serve the water in a Gug and 'lace it ne"t to the

drin( )as( if ice desired,!

6! =R/BB1$- The s'iritMliqueur is served on crushed ice! The a''earance of a liqueur could be

enhanced if a martini or balloon glass is used!

1"am'les of liqueurs that can be served as fra''e-

o Cointreau

o

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o Coffee bomb

o .'anish coffee

elvet coffee

Irish Coffee

P! L/E1R1D- / liqueur glass is used with each liqueur sitting on to' of the other!

LIQUEUR ASED COC,TAILS

=rom the after#dinner liqueurs trolley of a few decades ago to the first wave of the coc(tail boom

in the %JP7s the %JJ7s; martini era followed by the more elaborate :.e" Q the City;#ty'e

coc(tails and today;s fren0y of com'le" creations and shotails it would a''ear that the days of

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the sim'le liqueur drin( are generally a thing of the 'ast! In s'ite of this with Christmas fast

a''roaching licensed establishments would do well to address their liqueur offering as this is

traditionally the time of year when sales boom

9hile the after#dinner liqueurs trolley is virtually dead the liqueurs mar(et as a whole survives >

driven largely in recent years by the increasing 'o'ularity of coc(tails! Drun( on their own

liqueurs are commonly 'erceived to be sweet e"'ensive and only for s'ecial occasions however

younger drin(ers )%P#A6, view liqueurs as sociable fun and a (ey com'onent of coc(tails

according to

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5rand

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agermeister ta' machine

germeister

The %7th Largest .'irit *rand in the 9orld )Im'act A77J, germeister is also the fastest

growing shot brand in the U )Neilsen 7J,! Com'rising 3 different herbs and s'ices

germeister was first introduced as a digestive but today is more often than not the liqueur of

choice in a variety of guises for younger drin(ers! The germeister brand has wor(ed hard to

reinvent itself with younger drin(ersS says Christian Davis Drin(s International! It has

successfully re'ositioned itself away from a rather boring mar(et to a fun mar(et encom'assing

younger drin(ers!S

Drun( 'redominantly either in gerbombs )mi"ed with an energy drin(, or as an :ice cold shot;

directly from the free0er or ta' machine germeister is another brand that benefits from intense

mar(eting aimed at the %P#A3 age grou'! /s well as the ger

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*+n+dictine

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Drambuie

/ century after the brand;s first bottling in 1dinburgh Drambuie is introducing a dramatic new

bottle design during the second half of A77J! This move is the latest ste' in the revival of the

.cotch 9his(y Liqueur under the guidance of C1O Bhil Barnell who too( the helm in A773 and

initiated a long#term strategy to rebuild the brand equity of the 'roduct that had seen its heyday

in the %JK7s and ;P7s!

/t its core this strategy is based on moving beyond the conventional after#dinner liqueur#

drin(ing occasion introducing a younger generation of consumers to a much more versatile

'roduct with relevance to today;s modern lifestyleS says Barnell!

The lynch'in of Drambuie;s international mar(eting activity has been the :Drambuie Bursuit;!

Ins'ired by *onnie Brince Charlie;s flight from Culloden in %K6 this adrenalin#charged race

across the 8ighlands of .cotland has teams of consumers com'eting from most of Drambuie;s

(ey mar(ets!

Drambuie;s 'ac(aging has scarcely changed since the first commercial bottling in %J7J and

while the bottle is something of an icon it is so heavily associated with the after#dinner liqueur

that it was decided to ta(e a radical a''roach to introducing

new 'ac(agingS says

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Tia

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Today De uy'er is still a family#owned com'any with annual sales of over 37

million bottles in more than %77 countries! There are %P varieties of De uy'er coc(tail liqueurs

available in the U! 8ere are Gust some of them-

CrHme de Cacao )*rown,

/''earance- Dee' mahogany almost o'aque!

Nose- Intense aromas of chocolate caramel and walnuts!

Taste- .oft and sweet with a delicate combination of vanilla and chocolate flavours!

Cherry *randy

/''earance- *ric( red core with a mahogany rim!

Nose- Com'le" and intense bouquet of red and blac( cherry overlaid with almond and mar0i'an

aromas!

Taste- 1ssence of cherries with a s'icy note on the finish!

Tri'le .ec

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/''earance- Crystal clear!

Nose- Bronounced .eville orange aroma both fresh fruit and 'eel!

Taste- =resh and lively with attractive bitter orange notes and a touch of sweetness on the finish!

CrHme de Cassis

/''earance- Dee' ras'berry core with a terracotta rim!

Nose- Bowerful aromas of very ri'e crushed blac(currant with blac(berry and ras'berry

overtones!

Taste- Nutty and earthy notes combine with the intense flavour of blac(currant to create a

com'le" liqueur!

9arnin(s /dvocaat

The 1rven 9arnin(s com'any was established in %% and was one of the original 'roducers of

advocaat! 67 million fresh eggs a year are used in the 'roduction of 9arnin(s /dvocaat! The egg

whites are se'arated from the yol(s which are then mi"ed with brandy sugar and vanilla!

/nother of those drin(s that trium'h at Christmas 9arnin(s is the brand leader and outsells all

other advocaats! The essential ingredient for the classic :.nowball; coc(tail 9arnin(s won a

5old

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The classic Bina Colada

Launched in the %JP7s

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Lu"ardo .ambuca

.ambuca is the number one selling shot brand andLu"ardo .ambucaholds an im'ressive 7 'er

cent share of the mar(et )/C Nielsen an A77J,! This summer U distributor Cellar Trends not

only rebranded the original Lu"ardo .ambuca it also created and launched a whole new range of

flavours- blac( cream cranberry 'omegranate s'iced a''le and ras'berry!

The new Lu"ardo flavours were created s'ecifically from demand we researched in the U

mar(etS says Catherine Rigby mar(eting manager for Lu"ardo at Cellar Trends! 9e are

e"cited by the number of new trade customers stoc(ing the range and others who recognise there

is consumer demand for at least a cou'le of the adventurous new Lu"ardo .ambuca styles! The

flavours are created for 'erfect layering while the de'th of flavour ma(es them ideal as the main

ingredient in easy long coc(tails and 'itchers!S

Cellar Trendsoffers good su''ort to on#trade outlets! Contact the com'any for items such as

'osters for the bac( bar tentcards bar runners 'itchers shot glasses and coc(tail bar s'oons to

create Lu"ardo .hotails! If you are thin(ing of e"tending your sambuca offering it;s worth

bearing in mind that Lu"ardo is valued as the only sambuca brand that layers 'ro'erly when

building shotails according to Cellar Trends!

http://www.luxardosambuca.com/http://www.cellartrends.co.uk/http://www.luxardosambuca.com/http://www.cellartrends.co.uk/

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The new Lu"ardo flavours reflect the coming of age of sambuca as a desirable addition

alongside mainstream s'iritsS adds Rigby! Loo(s li(e they are a must for your younger

customers this Christmas!

Cream Liqueurs

In s'ite of being harder to use in coc(tails than other liqueurs which has resulted in a decline in

its mar(et share in the 'ast few years cream liqueurs nevertheless remain the largest liqueur

sector in terms of volume having the widest a''eal across different consumer grou's!

*aileys

Dominating the cream liqueur mar(et *aileys accounts for about 37 'er cent of the sector!

/ccording to Diageo this Christmas favourite is im'ressively both the number one liqueur

brand and seventh largest 'remium s'irit in the world! *aileys; tried and tested formula was

voted a winner by Drin(s International in the maga0ine;s blind tasting of cream liqueurs last

year- It won hands downS says editor Christian Davis!

The brand does not however rest on its laurels and continues to mar(et itself aggressively! This

year;s VK million Christmas mar(eting cam'aign for *aileys and *aileys =lavours started in

.e'tember and will be bac(ed u' by a significant T media s'end!

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*earing in mind that *aileys is the number one s'irit brand in terms of household 'enetration at

Christmas )/C Nielsen 8omescan A77P, this is one liqueur that must occu'y a 'rime s'ot on

your shelf!

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com'lemented by the rich dar( bittersweet cocoa from the Cote d;Ivoire and the delicate

infusions of finest

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Triibe

Launched in A77P by The Reformed .'irits Com'any Triibe is heralded as the world;s first

totally clear cream liqueur that is both dairy and lactose free!

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