LIQUEURS

Liqueurs are flavoured and sweetened sprits having high alcoholic content. Liqueurs are consumed at the end of the meal and they are also digestive .

Production of liqueurs

1. Extraction of flavouring 

The flavouring agent must be extracted from the substance which is used as the ingredients in the blending process. 

2. Applying pressure

By applying pressure the oil is obtained from the substance . Like citrus peel.

3. Maceration 

It is used when soft and delicate fruits are used as flavouring agent in preparation of liqueurs . In this method the flavouring agents are soaked in cold sprits for a long time so that drink will get it's maximum flavour. 

4. Distillation 

The extracted Essences or oil are steeped in the base sprits until it well impregnated with flavour and then it is distilled under a vaccum to protect the delicate essence . 

5. Compounding 

Compounding is the process of blending ingredients in strict sequence to produce the desired flavour. 

6. Maturing 

The finest liqueurs are matured in oak barrels to give it's best taste. 

7. Sweetening and colouring 

Sweetening agent is added according to the flavour and the style of the drink . 

8. Botteling 

Final step is Botteling the liqueurs with appropriate labels and details and shipped . 

Most popular liqueurs around the world 

1. Amaretto

2. Bailey's Irish cream 

3. Campari 

4. Cointreau 

5. Kahlua 

6. Sambuca