Liqueur Production

Question 1

What is the US definition of Liqueurs?

Answer 1

Products made by mixing or redistilling base spirits with fruits, flowers, plants, juices, extracts or other flavorings.
Must contain at least 2.5% sugar (by weight)

Question 2

What is the minimum sugar content for “Crème” products in the EU?

Answer 2

25% - 250 g/L

Question 3

What are the four steps of liqueur production?

Answer 3

Selection of base spirit and flavor
Flavor extraction
Sweetening
Finishing (may include coloring and/or aging)

Question 4

What are the two basic ways to extract flavor for liqueur production?

Answer 4

Cold method
Hot method

Question 5

What are four different ways of extracting flavor using the cold method in liqueur production?

Answer 5

Infusion
Maceration
Percolation
Compounding

Question 6

How is a flavor extracted using infusion with the cold method of flavor extraction in liqueur production?

Answer 6

Fruit is steeped in a liquid (usually water). If the fruits are less delicate, the liquid may contain alcohol as well.

Question 7

When is the infusion method of flavor extraction used in liqueur production?

Answer 7

It is the gentlest process, so usually used with flavor source that are delicate and ethereal.

Question 8

How is a flavor extracted using maceration with the cold method of flavor extraction in liqueur production?

Answer 8

The flavor source is cut, crushed and pressed to expose surface area. It is steeped in an alcoholic solution, usually in the 120 proof range, and left to extract flavors.

Question 9

How is a flavor extracted using compounding with the cold method of flavor extraction in liqueur production?

Answer 9

Essences and/or concentrates of the flavoring agents are blended into the spirit.

Question 10

How is a flavor extracted using percolation with the cold method of flavor extraction in liqueur production?

Answer 10

Leaves, herbs, or other delicate plant materials are placed in a percolator (similar to for making coffee), and the spirit is continuously pumped over and passed through the mass of flavorings. Also called brewing, is a slow, time consuming method.

Question 11

When is the maceration method of flavor extraction used in liqueur production?

Answer 11

It is used to extract flavor from hardier fruits and berries.

Question 12

When is the percolation method of flavor extraction used in liqueur production?

Answer 12

When using leaves, herbs, or similar type of materials.

Question 13

What is the hot method of flavor extraction in liqueur production?

Answer 13

The use of distillation to extract flavors. The flavoring agents steep in the alcohol for several hours, and are then placed in the still with additional spirits and distilled.

Question 14

When is the hot method of flavor extraction used in liqueur production?

Answer 14

For products flavored by seeds and flowers that contain flavors more difficult to extract to create the flavor, as well as beans and nuts. The flavor components can withstand moderate heat and benefit from a quicker extraction.

Question 15

What process is used to extract flavor from delicate flowers and herbs in liqueur production?

Answer 15

A variation of the hot method, where the flavors are distilled quickly and gently in an aqueous solution instead of alcohol. Vacuum distillation is used to permit the water to boil at a lower temperature to preserve aromas.

Question 16

How is a liqueur sweetened?

Answer 16

After the flavor has been integrated, the liqueur is reduced in strength and sweetened.

Question 17

What are some sweetening agents used in liqueur production?

Answer 17

Sucrose
High fructose corn syrup
Rectified grape must
Honey

Question 18

What are the four main categories of liqueurs?

Answer 18

Fruit
Botanical
Bean, Nut, Seed
Whiskey

Question 19

What is the difference between crème and cream liqueurs?

Answer 19

Cream liqueurs are dairy products (or made with liquids like dairy). A crème liqueur is a more concentrated, sweeter version of a liqueur.

Question 20

How is cream used for making liqueurs?

Answer 20

Producers create an emulsion, it is then homogenized. An emulsifier is added to keep it stable.

Question 21

What is an emulsion?

Answer 21

The separation of fat into tiny, microscopic globules using a pressurized vessel.

Question 22

What is homogenization?

Answer 22

The process of forcing the cream that has been pressurized for emulsion through tiny holes, breaking up the fat.

Question 23

Why is an emulsifier added to homogenized cream in Cream Liqueur production?

Answer 23

To keep it from forming lumps in the liqueur.

Question 24

What is Sodium Caseinate?

Answer 24

An emulsifier used in Cream Liqueur production?

Question 25

When are artificial colors used in liqueur production?

Answer 25

When a color is unstable when extracted from plant materials, such as the blue in Blue Curacao. They can make very vivid colors.

Question 26

When may a liqueur use the term "dry" on its label in the US?

Answer 26

When the liqueur contains less than 10% sugar by weight.

Question 27

How does the EU define a liqueur?

Answer 27

Made with a spirt sweetened and flavored with agricultural products such as cream, milk, fruit, wine, or aromatized wine. Contains at least 10% sugar (100 g/L) (7% sugar for cherry liqueur, 8% for gentian) Must be bottled art no less than 15% ABV

Question 28

What is the difference between a cordial in the US and in the EU?

Answer 28

Cordial is another term for liqueur in the US, in the EU, it is a nonalcoholic, flavor-enhancing ingredient used for cocktails and other beverages.

Question 29

What Dutch companies are two of the largest producers of liqueurs?

Answer 29

Bols De Kuyper

Question 30

When and where were chocolate infused alcoholic beverages first produced?

Answer 30

France in the 1660s.

Question 31

What are some examples of Cream Liqueurs?

Answer 31

Amarula Bailey's Irish Cream RumChata

Question 32

What are some well-known whiskey liqueurs?

Answer 32

Drambuie Irish Mist Rock & Rye Southern Comfort

Question 33

What are the requirements for Rye liqueur/cordials and Bourbon liqueur/cordials?

Answer 33

Must be bottled at no less than 30% ABV, must have at least 51% rye or bourbon, and predominant flavor of such whiskey.

Question 34

What are the requirements for Rock and Rye, or Rock and Bourbon?

Answer 34

Bottled at no less than 24% ABV At least 51% rye or bourbon Predominant flavor rye or bourbon, must contain rock candy or sugar syrup.

Question 35

What are the requirements in the US for rum liqueur, gin liqueur, and brandy liqueur?

Answer 35

Must be bottled at no less than 30% ABV, and the distilled spirit base must be entirely rum, gin, or brandy.