Subscriber Exclusive
The Art (and Science) of Producing Liqueurs
In this first of a two-part series, Devon Trevathan lays out the basics of what it takes to make a successful liqueur—from choosing a spirit base to flavoring and filtration. The most important ingredient, however, may be trial and error.
In this first of a two-part series, Devon Trevathan lays out the basics of what it takes to make a successful liqueur—from choosing a spirit base to flavoring and filtration. The most important ingredient, however, may be trial and error. <a href="https://spiritsanddistilling.com/the-art-and-science-of-producing-liqueurs/">Continue reading.</a>
https://www.datocms-assets.com/105001/1700000958-aroma-pools-image-cbb-matt-graves.jpg?auto=format&w=900
Photo: Matt Graves/www.mgravesphoto.com
As long as there have been spirits to drink, there have been people adding more flavor to those spirits and dosing the concoction with sugar to make it more palatable.
Traditional liqueurs exist all over the world—bitter red Italian liqueurs, Scotch whisky liqueurs, German licorice-infused liqueurs, limoncello, sambuca, triple sec, sloe gin, and more. Many of these styles have their own unique histories that span centuries. Going back even to ancient times, there is some evidence of crude distillation for purposes that likely included perfumes and medicinal tinctures based on various botanicals. Over time and through study, people found that alcohol was a better solvent than water—alcohol could extract more flavor and was a better preservative.
To understand the wide world of liqueurs, it helps to first understand how they’re made. As flavored spirit-based drinks, most liqueurs fall between 15 and 30 percent ABV and have a sugar content of at least 10 percent. While almost all commercial examples are within those specs, many stylistic, economic, and regional choices lead to a wide landscape of distinct products.
SUBSCRIBER EXCLUSIVE
Access All of Spirits & Distilling
Subscribe today to access all of the in-depth distilling stories & advice you won't find anywhere else (including this article).
Devon Trevathan is a freelance trade writer as well as the cofounder and co-owner of Liba Spirits, a nomadic distilling company. She has held a variety of positions related to beverage alcohol: bartender, server, writer, brand ambassador, marketing consultant, tour guide, wine manager. Follow her on Instagram @devlovesbev for updates on the journey of owning a distilling company but mostly pictures of her dog Gilberto.
