Liqueurs Flashcards
What are the requirements for a liqueur labeled as ‘dry’?
It must contain less than 10% sugar by weight
What are the requirements for rye liqueur/cordial and bourbon liqueur/cordial?
- Must be bottled at no less than 30% ABV
- Must contain at least 51% rye/bourbon
- Must have a predominant flavor derived from named whiskey
What are the requirements for Rock and Rye/Bourbon?
- Must be bottled at no less than 24% ABV
- Must contain at least 51% rye/bourbon
- Must have a predominant flavor derived from named whiskey
- Must contain rock candy or sugar syrup
What are the requirements for rum liqueur, gin liqueur, and brandy liqueur?
- Must be bottled at no less than 30% ABV
2. Distilled spirit base must be entirely rum, gin, or brandy
What are the differences in the definition of ‘liqueur’ between the US and the EU?
US - liqueurs must be produced with ‘natural flavorings’ and have at least 2.5% sugar by weight
EU - liqueurs must be produced with ‘agricultural products’ and must contain 7-10% sugar by weight depending on the liqueur
What are the sugar concentration requirements for EU liqueurs?
Cherry liqueurs - 7%
Gentian liqueurs - 8%
everything else - 10%
Required bottling strength for EU liqueurs?
15% ABV
What are the four steps of liqueur production?
- Selection of base spirit and flavor source
- Flavor extraction
- Sweetening
- Finishing (includes coloring or aging)
What are the 4 processes for the Cold Method of flavor extraction?
Infusion, Maceration, Percolation, Compounding
Explain the Hot Method of flavor extraction
The flavor source (often seeds, beans, or flowers) is steeped in alcohol and then placed in a still with additional spirit to be distilled. Only the hearts are used, while the heads and tails are either discarded or added to the next batch for redistillation.
What are the two main classes of liqueurs and how do they differ?
Generic - may be branded, but not trademarked
Proprietary - exclusive property of the creator; made according to a unique recipe
e.g. Coffee Liqueur vs. Kahlua, Orange Liqueur vs. Cointreau
What are some categories of liqueur?
Fruit, Botanical, Bean/Nut/Seed, Cream, Whiskey
Explain the use of ‘creme de…’
A ‘creme’ is a liqueur that is sweeter and more concentrated in flavor.
What is the usual ABV range for liqueurs?
15% to 40% (30-80 proof)
Minimum sugar content for EU ‘creme’ liqueurs
25%
