What is liqueur and how is it made?

How is liqueur made?

Liqueur can essentially be produced in two different ways: Maceration and distillation. As a rule, however, liqueurs are produced using the maceration process.

Maceration

The ingredients that are to make up the liqueur are soaked in alcohol. This can either be a neutral-tasting alcohol, for example from grain, or another high-proof spirit such as rum or whisky (at Rose Valley, for example, the distiller soaks the nuts for the hazelnut liqueur in hazelnut spirit). Then they wait until the ingredients have released their substances into the alcohol.

As a rule, the macerate is simply left to stand in metal vats or wooden barrels, which can release additional aromas. However, there are also exceptions, such as percolation, in which the alcohol slowly passes through the ingredients. Sugar and water are then added to the resulting liquid in order to regulate the alcohol content to the desired drinking strength. Before the liqueur can be bottled, it is filtered.

As a rule, the ingredients for liqueurs are macerated in alcohol so that they release their aromas into the liquid.

Distillation

The distillation process is rarely used and mainly produces clear liqueurs. As with brandies, a mash is prepared from the desired ingredients. The liquid is then evaporated in the still. The vapors are drawn off through the so-called spirit tube and fed into a cooler, where they condense again. The condensate, which we usually know as brandy, is then mixed with sugar and also brought to drinking strength with water.

The most popular liqueurs at a glance

Herbal liqueur

Herbal liqueurs are considered the original form of liqueurs.

• "Original form" of liqueurs
• were originally produced as a remedy, which is why they are still considered to have digestive properties today, for example
• used to taste very bitter, today (due to the addition of sugar) they have a rather mild and sweet flavor
• Difference between herbal liqueur vs. bitters: herbal liqueurs tend to be sweet in taste, bitters (also known as bitters or semi-bitter) tend to be tart and bitter
• usually made from a mixture of several herbs

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Fruit & fruit juice liqueur

Fruit liqueurs can be made from either whole fruit or fruit juice.

• Difference: Whole fruit is macerated in fruit liqueurs, while only the juice is added to the alcohol in fruit juice liqueurs
• Fruit juice liqueurs contain at least 20 percent juice
• have been increasingly consumed for around 30 years
• Great variety of flavors

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Nut liqueur

The most popular nut liqueurs are hazelnut and walnut liqueurs.

• is produced using the maceration process
• hazelnut liqueur and walnut liqueur are common, but also pistachio, peanut or coconut liqueur

You can find a selection of nut liqueurs here !

Egg liqueur

The forerunner of egg liqueur was made from avocados.

• Creamy-sweet taste
• consists mainly of egg yolk, sugar & alcohol
• is often prepared at home with milk, cream or condensed milk
• The original form of eggnog was made from avocados
• Find out more about eggnog here: Eggnog - Everything you need to know about the drink

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Cream liqueur (also cream liqueur)

Cream liqueurs must not be stored in the freezer!

• Similar to egg liqueur, creamy-sweet taste
• Main ingredient: cream or milk, usually in combination with chocolate or similar
• often based on whisky, cognac or vodka
• must not be stored in the freezer, only in the fridge

Coffee liqueur

Coffee liqueurs are often used in cocktails such as the Espresso Martini.

• goes back to the Mexican Kahlua
• usually has a sweet coffee flavor, but tart variations are also possible
• is usually produced using the maceration process
• is often used in cocktail recipes

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Bitter liqueur

Bitter liqueurs are also often used in cocktails, as in this Negroni here. But bitter liqueurs are also popular as aperitifs.

• are mostly made from plant extracts
• taste tart, but still slightly sweet
• make a good aperitif due to the bitter aromas they contain (appetizing)
• can be found in classic cocktails such as Negroni, Aperol or Old Fashioned

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How do you drink liqueur?

Liqueurs are traditionally drunk neat. Bitter and herbal liqueurs are particularly popular as an aperitif, i.e. an appetizer before a rich meal, or as a digestif after a meal.

However, you can also use liqueurs as ingredients in cocktails and for cooking and baking - or enjoy them with a filler, such as tonic water, as a long drink. Freytag's hibiscus blossom liqueur, for example, tastes excellent in this way. There are no limits to your creativity when it comes to combinations!

Depending on your taste and preferences, you can choose from creamy-sweet to sour or spicy-hot flavors for a wide variety of tastes. Taste your way through the colorful world of liqueurs and discover the variety of flavors of high-quality craft spirits! To the liqueur range