Abstract and Keywords
This article focuses on the production of liqueur. It first considers the definition of liqueurs, focusing on three parameters—alcoholic strength, sweetness, and flavoring—that characterize it before providing a brief historical overview of liqueurs. It then explains the principles of liqueur making, taking into account the raw materials used such as alcohol base, sweeteners, flavorants, herbs, spices, beans, fruits and nuts, flowers, and water, and the liqueur-making process. It also describes some of the world’s best-known liqueurs and the most famous liqueur styles, noting that few types of liqueur are universal, made all over the world in a similar manner. Some examples are anisettes and other anise-based liqueurs, coffee liqueurs, and herb liqueurs. The article concludes with a commentary on tasting liqueurs.
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