b'S P I R I T S L I Q U E U R S & S P E C I A L I T YHOW ARE LIQUEURS MADE? The liqueur world is less governed than most spirit types due to its worldwide production and variable Firstly one selects the baseflavourings. Two examples that illustrate the parameters (often supplied by a neutral spiritare:rectifier), for its neutrality or inherent flavour, and secondlyCURAAOone collects the flavouring matter.The original Curaao was a liqueur flavoured with the These materials are often fromdried peel of citrus fruit grown on the island of Curaao all over the world, selected forin the Dutch West Indies, the peel being macerated in pungency, colour and depth ofalcohol to release its flavour and oils prior to blending aroma. The base and flavouringswith other herbs/spices, sweetened to the required can then simply be combined anddegree and then bottled. It was sometimesWHAT CANrequisite sweetening added. Theknown as triple sec as the maceration orBE FOUNDmethods of extracting flavour oftensubsequent distillation of the orangeON THEdictate its depth and breadth: flavour was completely dry and itLABELwas completely colourless.COLD MACERATION This can take a long time, in fact asToday, both terms Curaao and long as a year in some cases, and isTriple Sec tend to represent generic the only method that can be usedliqueurs whose predominant in the case of some aromatic plantsflavour is derived from citrus peel to truly retain their character andand these are made all around theBRAND NAME colour. world. Mostly now produced from flavour-type concentrates, it mayMany of the most famous liqueurs HOT INFUSIONbe coloured (hence the availabilitystand on their own as brands; others A method not dissimilar to a coffeeof orange and blue styles), haveinclude the name of the proprietary percolator whereby the crushedan alcoholic content from 15 tospirits they are based on. These should flavouring agent is placed in a filterabove 40 % and may have a sugaralways guarantee the user of quality.and hot liquid poured throughcontent from as little as 100g to it. Unlike the coffee machine,300g/litre. The huge popularityPRODUCER NAMEhowever, it works on a cycle andof Curaao is helped as it is an the liquid is passed and re-passedessential ingredient in some of theMany of the worlds biggest producers through the filter. worlds favourite cocktails such ashave big ranges of flavours covering the Margarita. all types of liqueur. To them, their DISTILLATIONname is the most important and the The material is directly distilled inCASSIS flavour is generic. a pot still with its alcohol base, orWithin the Cassis family, Crme deFLAVOURINGSthe vapours of the distillate areCassis de Dijon is different from passed through filters containingother crme de fruits because it isHere the liqueur world is confusing. the crushed flavouring matter. more heavily regulated as a productOne mans violet could be similar to of geographical designation. anothers Parfait dAmour, both of MECHANICAL PRESSUREThe liqueur must be made fromwhich often contain vanilla, or rose The flavouring substance, such asonly a maceration of blackcurrants,petal. Oriental melon liqueurs may fruit peel, is milled and pressed toof which 25% must be the Noir deuse the same ingredient but call extract the flavour.Bourgogne variety, and it needs tothemselves by what the fruit is known Sugars in syrup form will normallycontain a minimum of 400 grams ofas in the local language. However, in be added post distillation to thesugar per litre. This gives a perfectgeneral the predominant flavour will spirit, or combined with the drawn- marriage between the acidity of thebe indicated by its name or a picture of the fruit, flower or spice.off macerate and then added to thefruit and the depth and sweetness spirit. In many cases, such as withof the alcoholic syrup it is blendedCOUNTRY OF ORIGINcream liqueurs, this may involvewith. The whole process must the use of a stabilising agent at thetake place within the city of Dijon,The traditions and palate of the same time. The product then restsFrance and the quality is inspectedindigenous population can also have to encourage harmonisation. Oftenand certified by independentan influence on the flavour. This is the marrying time is quite short,verifiers most evident with regard to levels but some liqueurs are aged in tankof sweetness with some countries or cask to allow the deepening ofpreferring sweeter or drier liqueurs to others.INN EXPRESS - DRINKS PORTFOLIO 2019|20 - LIQUEURS & SPECIALITY the flavour or the influence of oak. INN EXPRESS - DRINKS PORTFOLIO 2019|20 - LIQUEURS & SPECIALITY 99'