10 Best liqueur of 2020

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Liqueur Guides

On liqueur belongs to the spirits and is mixed with a variety of flavors. As a basis, the alcoholic beverage needs a sugar content of at least 100 grams per liter. However, there are exceptions to cherry brandy and gentian liqueur, both of which have a lower sugar content. The alcohol content varies between 15 and 40 percent, which is much lower than with schnapps. In addition to the sugar, liqueurs consist of other ingredients, including water, alcohol and, as a conclusion, the corresponding extracts are added. These give that liqueur its special taste and often a striking color. Liqueurs have a long-standing tradition and have been drunk for hundreds of years. Due to the long history, many different types of liqueur have developed. Many of the varieties are guarded as a secret recipe, some of which are made up of an extremely large number of different substances. These include aromatic ingredients from plants, essential oils and fruits, which the liqueur give it its typical taste. In addition, distillates from juices are added to the beverage. There is also a wide range of textures, with a choice of creamy liqueurs or varieties that taste very bitter. The creation of a tasty liqueur takes a long time to develop the extract necessary for it, a lot of patience and sufficient experience needed.

The aroma and applications of the liqueurs
Liqueurs offer an aromatic enjoyment with a light, alcoholic note. Among the best-known types of liqueur are fruit liqueurs, spice liqueurs, coffee liqueur, cocoa liqueur, herbal liqueur, cherry liqueur, nut liqueurs and vanilla liqueur. These liqueurs are enjoyed either neat or in cocktail variations, such as Prince of Wales, Mai Tai, Sun Kiss and Apple Martini cocktails. As an aperitif prepares liqueur the taste buds on the upcoming meal, while the drink as a digestive sets the menu a worthy conclusion. In addition, there are various coffee specialties, which are refined with liqueurs. These include, among others, the Biedermeier coffee from Austria and the Carajillo from Spain. Furthermore, liqueurs can be used for cooking and baking, so the Crêpes Suzette are classically flambéed with an orange liqueur. For lovers of very sweet drinks, there are still the creme variants, which contain a sugar content of at least 250 grams per liter. The Crème de Cassis even has 400 grams of sugar per liter and is highly appreciated as a digestif for dessert.

The production of liqueurs
For the production of liqueurs, there are two different methods, extraction and maceration. The differences between the two methods can be seen in the manufacturing method, the time required and the respective end result. It can be stated that the maceration is the more elegant and elaborate variant in the production. The soluble ingredients, flavorings and dyes are dissolved very gently from the corresponding ingredient. Ingredients include especially fruits and their ingredients, but also herbs, barks and roots are used. These are loaded in neutral alcohol up to 65% by volume until the desired substances have almost completely dissolved. The method of maceration is therefore also known as cold extraction. In the course of the extraction, the color and taste-giving ingredients are obtained either by cooking, mixing or pureeing the respective ingredients. These are then mixed with alcohol up to 40% by volume and sugar. During the extraction, a clear end result is rarely possible liqueur achieve despite repeated filtration often remains and clearly visible suspended parts in the final product. In addition, boil-up detracts from the healing properties of the ingredients. Although this method of production can save a lot of time, but the resulting liqueur is less high quality and long not as durable as the macerated variants.

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*Last update on 2020-11-04 / Affiliate links(we get a commission when you buy on amazon) / Images from Amazon Product Advertising API