Curacao: A Quick Guide to Compound Liqueurs

Content Overview:

Domestic Definition and Classification of Integrated Alcoholic Beverages

Introduction to International Integrated Alcoholic Beverages

• Aperitifs: Absinthe, Bitters, Anise-flavored spirits
• Dessert wines: Sherry, Port, Madeira, Marsala
• After-dinner drinks: Liqueurs

I. Definition and Classification of Integrated Alcoholic Beverages

Integrated Alcoholic Beverage

Beverages made by blending and/or reprocessing with fermented wine, distilled spirits, edible alcohol, etc. as the base, adding edible raw materials and/or food additives.

Classified by the base used: Single base; Mixed base.

Classified by production process: Direct blending type; Extraction type; Redistillation type; Extraction-fermentation type; Extraction-distillation type; Other types.

Classified by product characteristics:

Special wines: Liqueur wines, Aromatized wines, etc.; Special beers: Fruit and vegetable juice beers, etc.; Fruit wines (integrated alcoholic beverages): Liqueur fruit wines, etc.; Flavored Baijiu; Other types.

New standard to be implemented soon! T/CBJ9101 “Lujiu” will be implemented from December 27, 2022, at which time Lujiu will be formally separated from formulated alcoholic beverages.

Lujiu

An alcoholic beverage with specific characteristics, made using yellow wine or white wine as the base, by adding substances that are traditionally both food and Chinese medicinal materials, or specific food raw materials and accessories, or substances that comply with relevant regulations, through processes such as extraction and/or redistillation, or by directly adding specific ingredients extracted from food.——T/CBJ9101 “Lujiu”

Classified by alcohol base: Yellow wine category; White wine category; Mixed category.

Classified by raw materials: Animal category; Plant category; Animal and plant category; Other category.

Classified by production process: Extraction category; Redistillation category; Other category.

Liqueur wines

Wines made by adding grape spirits, brandy, or edible alcohol as well as grape juice, concentrated grape juice, caramelized grape juice, and white sugar to wine, with an alcohol content of 15.0%vol to 22.0%vol.

Aromatized wines

Wines made using wine as the base, either by soaking aromatic plants or adding extracts of aromatic plants, having the characteristics of the soaked plants or plant extracts.

Note: Aromatic plants refer to plants with aromatic characteristics that can be used in food processing according to relevant regulations.

II. Introduction to International Compound Alcoholic Beverages

Basic classification: Aperitifs (appetizer category), dessert wines (dessert pairing category), digestifs (liqueurs).

1. Aperitif

Aperitifs are suitable for drinking before meals and have the effect of stimulating appetite. The main types include vermouth, bitters, and anise-flavored spirits.

1.1 Vermouth

Historically, the two most famous vermouth production regions, Turin and Chambéry, were once part of the Kingdom of Savoy, which included these mountainous regions of northern Italy and southern France.

• Origin: It is said that ancient Greek nobility created appetizers using various aromatic plants to nourish their bodies and achieve immortality. After drinking, their appetite would greatly increase.

• During the European Renaissance, places like Turin, Italy gradually developed a type of flavored wine with ‘wormwood’ as the main ingredient, called ‘absinthe’, which is vermouth.

• China’s official production of the internationally popular ‘vermouth’ began in 1892 with the establishment of the Yantai Changyu Grape Wine Company.

• Alcohol content: 15%-20%;

• It is made with wine as the base, infused with plants and medicinal herbs (such as wormwood, cinnamon, nutmeg, angelica dahurica, clove, saffron, chrysanthemum, goji berries, fresh orange peel);

• The most famous vermouth comes from France and Italy;

• Vermouth can be divided into three types based on sugar content: dry, semi-dry, and sweet;

• By color, it is divided into red and white varieties. Dry vermouth is typically colorless and transparent or light yellow, while sweet vermouth appears red or rose red. The sugar content of sweet vermouth is 12%-16%.

Italian Vermouth (ITALY VERMOUTH)

Italian wine law stipulates that vermouth must be made from more than 75% dry white wine as the raw material, and the original wine should not have obvious aromas. Up to thirty to forty kinds of aromatic plants are used, but mainly wormwood, so the finished wine has a special aroma and a slightly bitter taste, hence it is also called wormwood wine.

(1) MARTINI is produced by the Italian Martini distillery. This distillery is the largest vermouth enterprise in the world, located in the city of Turin in northern Italy, with the registered trademark MARTINI. Its product quality dominates 70% of the vermouth market, so people usually refer to Martini vermouth simply as “Martini”. Martini mainly comes in the following three varieties:

a: Martini Dry: 18%, colorless and transparent. Because lemon peel and fresh cranberries are added during the distillation process, it has a rich aroma.

b: Martini Bianco: 16%, light yellow in color, containing aromas such as vanilla.

c: Martini Sweet: 16%, red in color, with a distinct angelica medicinal aroma, containing herbal and caramel flavors.

(2) CINZANO

Like Martini, it has a certain bitterness, and is also divided into dry, semi-dry, and sweet varieties. 15%, 18%.

Plant ingredients: Artemisia plants, cinchona bark, charcoal, iris, fennel, cardamom, gentian, oregano, benzoin, cocoa beans, ginger, aloe, cinnamon, angelica, chamomile, clove, bitter orange, calamint, sage, elderberry, thyme, vanilla, aged orange peel, rose, juniper, wormwood, hyssop, etc.

Effects: Stimulates appetite, increases hunger.

(3) Gancia: The company Gancia is located in Piedmont, Italy, founded in 1805 by Mr. Carlo Gancia, and is one of Italy’s famous vermouth brands.

(4) Riccadonna: The company Ottavio Riccadonna is located in Piedmont.

(5) CARPANO:

Sweet type: Alcohol content 15%. Sugar content is 180g/L.

Dry type: Alcohol content 18%, sugar content 20g/L, total acidity is 5.5-6.5g/L.

French Vermouth (FRANCE VERMOUTH)

According to French wine law, French vermouth must be made with 80% white wine as raw material. The aromatic plants used are also mainly wormwood.

The finished wine has a relatively low sugar content of about 40g/L, presenting a straw-yellow color. It has an aged wine aroma, with an elegant taste, noticeable bitterness, and is more stimulating.

Brands: CHAMBERY, NOILLY PRAT, ST.Raphael, Boissiere, DOLIN

CHAMBERY: The company Ets Chambery_comoz is located in France.

SWEET CHAMBERY is a red vermouth with a rich aroma and a slightly higher alcohol content of 18%.

EXTRA SEC CHAMBERY is a white vermouth.

CUVAL: Production process – After chopping the plant spices, they are soaked with the base wine for 5-6 days, then left to stand and clarify for 14 days. Then add bitter almond shell infusion (made by soaking in 85% edible alcohol at a 1:2 ratio for two months) and mix with brandy.

Noilly Prat (NOILLY PRAT)

Original Dry: 18% ABV. Aged dry white wine blended with plants, including Roman chamomile and gentian from France, bitter orange peels from Tunisia, and nutmeg from Indonesia. Pale gold, straw yellow. Aroma with a slight oak mist, herbal notes, with floral and chamomile scents. Taste of dry white wine, with a complex and delicate finish, with a hint of spice.

1.2 Bitter Wine (BITTER)

Bitter liqueurs, also known as bitter wines or bitters, are alcoholic beverages made by infusing wine or distilled spirits with tree bark, plant roots, spices, and medicinal herbs. These drinks have a bitter taste and an alcohol content between 16-40% ABV. They evolved from ancient medicinal wines and have tonic, digestive, and stimulating properties.

Famous bitter liqueurs in the world are produced in countries such as Italy, France, Trinidad, the Netherlands, and the United Kingdom.

Campari

Produced in Milan, Italy, it is one of the most famous bitters. Its ingredients include orange peel and other herbs, with the bitterness mainly coming from cinchona bark. It has an alcohol content of 25%, a bright red color, a rich medicinal aroma, and a slightly bitter yet pleasant taste. It can be enjoyed with lemon peel and soda water, or mixed with Italian vermouth.

Dubonnet (DUBONNET)

Also translated as Dubonnet or Dubonni. This wine is produced in Paris, France. It is made from white wine, cinchona bark, quinine bark and other herbs, and aged in oak barrels. With an alcohol content of 16%, it usually appears dark red, has a distinct medicinal aroma, is bitter with a hint of sweetness, and has a unique style. It comes in both red and white varieties, with the red being the most famous.

Pimm’s No.1

Invented in 1850 by Mr. Pimm in London, it has a refreshing taste with a slight sweetness. With an alcohol content of 25%, it is carefully made by mixing gin with high-quality liqueurs and fruit pulp extracts.

Angostura (ANGOSTURA)

Produced in Trinidad, Venezuela in Central America, with an alcohol content of 44.7%, it has a brownish-red color, a pleasant medicinal aroma, and is slightly bitter yet refreshing. It is widely favored by drinkers in Latin American countries. It is a special type of bitters often used for mixing cocktails, but it has strong irritant properties and slight toxicity, so excessive consumption can be harmful to health. This liquor is made with aged rum as its base and gentian as its main ingredient.

Fernet Branca

Formula (publicly disclosed): Based on mint, more than 27 medicinal herbs are added, such as Alpine herbs, gentian bark, bitter orange peel, lemon peel, myrrh, chamomile, rhubarb, cardamom, aloe, saffron, and various other natural herbs, roots, and spices.

Promoted benefits: Hangover relief and digestive aid

Process: Distillation process (skillfully blended with alcohol through infusion, extraction, and decoction)

Fernet Branca from Milan, Italy: With an alcohol content of 40-45%, it is extremely bitter and is known as ‘the king of bitter wines’.

Color: Dark brown with some orange hues. Aroma: Emits a complex herbal fragrance, especially a fresh mint scent. Taste: Bitter, medicinal, and minty, with a dry, herbal aftertaste.

Best served chilled, as a digestif, or neat. It can also be used in cocktails, mixed with ice, coffee, mineral water, cola, or other carbonated beverages.

1.3 Anise Liqueurs

Pastis:

A traditional aperitif from southern France, can be enjoyed neat or with ice water. Ingredients: Licorice root, star anise.

Anisette:

Popular in France, Portugal, Spain, and Italy.

Made with licorice, green anise, and 15 other herbs and seeds. Produced by distilling anise seeds and adding distilled spirits and syrup. Alcohol content: 25%.

Eastern Mediterranean region: Sambuca, Ouzo, Arak, Rakı, and Mastika.

Greece’s national liquor: Ouzo. Brand: Kadrasi, Alcohol content: 40%. Star anise, cinnamon, bitter almonds, nutmeg and fifteen other aromatic seeds and herbs. Distilled slowly in copper stills. Diluted and stored in stainless steel tanks, then filtered and bottled.

Aroma: Bright and aromatic, with strong notes of star anise, cinnamon, bitter almonds, and nutmeg, accompanied by subtle hints of anise, quince (wood pear), and pear.

Taste: Soft, rounded, and rich, with a very delicate sweetness and spicy star anise flavor, along with hints of anise and cinnamon. Leaves a slight tingling sensation and a sweet aftertaste on the tongue.

2. Dessert Wines

Dessert Wine is a type of wine consumed with the final course of a Western meal – dessert. Typically made with wine as the base, edible alcohol or brandy is added to increase the alcohol content, hence it is also called fortified wine. The taste is generally sweet.

Common varieties include Port, Sherry, Madeira, Marsala, etc.

It is distinctly different from liqueurs; although the latter are also sweet wines, their main base is typically distilled spirits.

The main producing countries of dessert wines include Portugal, Spain, Italy, Greece, Hungary, southern France, etc.

2.1 Sherry

Sherry is produced in Jerez, Spain. The British call it Sherry, while the French call it Xérés. The British have a greater fondness for Sherry than the Spanish, so people came to call this wine by its English name.

Sherry uses wine produced in Jerez as its base, blended with local grape distillate, and is aged by changing barrels year by year. When aged for 15-20 years, the quality is at its best and the style reaches its peak.

This wine is divided into two main categories: one is light yellow and bright, giving a fresh feeling; the other is golden brown-red, with excellent transparency, rich and fragrant aroma, with a typical walnut scent, becoming more fragrant with age.

Color: From light lemon to deep gold and dark yellowish-brown

Aroma: Rich, elegant, emitting notes of nuts, citrus fruits, flowers, and caramel.

Taste: Round, complex, with low acidity. Balanced alcohol content, with a long aftertaste.

Dry Styles of Sherry

(1) Fino: Made from the Palomino grape variety, typically with an alcohol content of 15%. Usually light lemon in color, with rich aromas of almonds, dried fruits, herbs, and doughy notes from the flor yeast. Its flavor has a somewhat dry and peculiar “strange” taste. It is a completely dry sherry and should not be aged for long; it should be consumed promptly and stored for no more than 2 years.

(2) Oloroso: Sherry with little or no flor yeast, typically fortified to 18-22% alcohol. Dark brown in color, dominated by oxidative aromas such as toffee, leather, spices, and walnut notes. Very old Oloroso has very distinct spice characteristics. It is usually sweetened with PX sweet sherry before being sold.

(3) Palo Cortado is a treasure among sherry wines, with limited availability in the market. Its style is similar to Fino, described as “an Oloroso with the fragrance of Fino.” Most are aged for 20 years before being released to the market.

(4) Amoroso, also called “love wine,” is a sherry made by blending Oloroso with sweet wines. It appears deep red, some nearly brown-red, and contains additives. Its aroma is close to Oloroso but less pronounced, and it is sweet. This wine is favored by the British.

Naturally Sweet Sherry

(1) PX Sweet Sherry: Made from PX (Pedro Ximenez) grapes, it has a dark brown color with very high residual sugar, often reaching 500g/L, and has aromas of dried fruits, coffee, licorice, etc.

(2) Muscat Sherry: Made from Muscat of Alexandria grapes, its style is similar to PX Sweet Sherry, but with some additional aromas of dried lemon peel.

Blended Sherries

(1) Pale Cream: Fino Sherry + concentrated grape juice for sweetening = Pale Cream Sherry.

(2) Medium Cream: Amontillado Sherry + naturally sweet Sherry = semi-sweet Sherry.

(3) Cream Sherry: Oloroso Sherry + naturally sweet Sherry = semi-sweet or sweet Sherry.

2.2 Port Wine (Porto)

Port wine, often known as Portugal’s “national wine,” is a type of fortified wine. Most Port wines are red wines, with a small amount of dry white Port. Due to its special brewing process, it becomes one of the sweet wines. Port wine has both sweetness and tannins, making it suitable to pair with oily sweet foods, especially with Chinese dishes.

Port (PORTO) wine and Sherry generally belong to fortified wines. The main difference is that grape distilled alcohol is added to Port wine before fermentation ends, that is, when the grape juice is fermenting. Because yeast is inhibited in high alcohol (over 15 degrees) conditions, and the alcohol content in Port wine is about 17%-22%. Since the fermentation is terminated before the grape juice has fully fermented, all Port wines are sweet. Sherry has dry types.

Color: Opaque deep purple, with brown edges.

Aroma: Rich, emitting aromas of dried fruits, spices, licorice, coffee, and almonds.

Taste: Soft, with a wine flavor, smooth texture, and extremely balanced.

According to different production processes, Port wines include:

(1) White Port: Made from grayish-white grapes, suitable as an aperitif.

(2) Ruby Port: A young Port, matured in wooden barrels, served as a dessert wine.

(3) Tawny Port: Aged Port, mild and delicate, barrel-aged, dessert wine. Best enjoyed with cheese.

(4) Vintage Port: Made from the best grapes in the best years, aged for two years in barrels, fine wines require decades of bottle aging. Decant before drinking. Rich and aromatic in flavor.

(5) Quinta Vintage Ports/Late Bottled Vintage Port (LBV): Slightly lower in quality than Vintage Port, blended and bottled 4-6 years after harvest. Most are commercial and affordable wines with heavier flavors. Fine wines should be decanted before drinking.

(6) SINGLE QUINTA VINTAGE PORTS: Grapes come from a single estate, creating wines with distinctive characteristics.

The older the Port wine, the sooner it should be consumed.

2.3 Madeira Wine

Madeira Island is located in the Atlantic Ocean and was long occupied by Spain. Madeira wine is produced on this island, blended from locally produced wine and grape brandy as basic ingredients, and is well-loved. 16-19% alcohol, particularly resistant to oxidation, it doesn’t easily spoil even after being open for two to three months.

Madeira is an excellent aperitif and one of the world’s few high-quality dessert wines.

Color: Dark, ranging from golden to terracotta red.

Aroma: Rich and elegant; exuding aromas of plums, raisins, quince (wood pear) and hazelnuts.

Taste: Round, excellently balanced, extremely deep and refined.

Madeira wine is characterized by smoky, caramel flavors and elegant acidity. Main grape varieties: Sercial, Verdelho, Bual, Malmsey, and the dark red Tinta Negra.

2.4 Marsala

Marsala wine, also known as “Zabaione,” is produced in the Marsala region of northwestern Sicily, Italy. It is a fortified wine made by blending wine with grape distillate. It ranks alongside Port and Sherry, and is most suitable as a dessert wine and aperitif.

Alcohol content: 16% to 20%

Color: Golden yellow, deep amber to ruby red, slightly orange, beautiful and colorful;

Aroma: Full of character, exuding fragrant aromas of dried fruits, herbal notes, and spices;

Taste: Strong, rich, crisp, sweet and smooth, refreshing, with a long-lasting aftertaste.

White grape varieties used to produce “Oro” and “Ambra” Marsala wines: Cricket, Catarratto, Ansonica, Damaschino;

Red grape varieties used to produce “Rubino” Marsala wine: Perricone, Calabrese, Nerello mascalese.

Depending on the aging time:

Fine: Aged for 4 months, with a sweet and mellow taste;

Superiore: Aged for 2 years, with a sweet, mellow, and rich taste;

Verfine: Aged for 5 years, with a sweet, mellow, and full-bodied taste.

2.5 Other Dessert Wines and Serving Knowledge

There are many types of fortified wines that belong to dessert wines, many of which enjoy a certain reputation in the international market. For example: Algerian Mistelle is a product obtained by adding alcohol (95-degree rectified alcohol or brandy above 60 degrees) to fresh grapes or grape juice that have not undergone alcoholic fermentation. The sugar content of grapes or grape juice must not be lower than 170g/L, and the alcohol content of Mistelle is 15-22%. It is aged in oak barrels for one year or more. Alcohol can be added directly to grapes and soaked to produce red Mistelle; it can also be added to grape juice to produce white Mistelle.

Natural Sweet Wine (Vin Doux Naturel)

The main producing country is France, followed by Spain, Greece, Switzerland, or Cyprus.

● Produced using traditional production methods;

● Use grape varieties suitable for making natural sweet wine;

● The producer must be the grower;

● Maximum grape must (Moût) yield per hectare of vineyard < 4000 L;

● Natural sugar content of grape must ≥252 g/L;

● Minimum natural alcohol content ≥15% vol.;

● Addition of sugar to the grape must is prohibited;

● Alcohol addition: ≥5%, <10% (alcohol purity ≥96% ABV)

● Residual sugar ≥45 g/L

French natural sweet wines are divided into two main categories based on grape varieties:

Grenache: Extremely strong antioxidant capacity. White wines have a crystal-clear golden color when young, which gradually deepens with aging time. Natural red wines, on the contrary, gradually fade in color with aging time. These wines have a rich body, intense and complex taste, moderate sweetness, with complex aromas of fruits, nuts, cocoa, coffee, and dried plums. The alcohol concentration is between 15~18% vol., with a maximum of 21.5% vol. Residual sugar > 45 g/L, suitable as a dessert wine.

Muscat: The wine has a golden color with aromas of dried fruits, grapefruit, and honey. The taste is rich and full-bodied, lively and sweet, with residual sugar ≥100 g/L. However, it is not suitable for long-term storage and is best enjoyed as a dessert wine after meals.

3. After-dinner Wines

Liqueurs: Also known as cordials, liqueurs are alcoholic beverages made with distilled spirits and edible alcohol as base, with various flavorings added and sweetened. Because they contain more than 2.5% syrup, they are also called “sweet wines.” Different liqueurs have different alcohol contents, generally ranging between 20% and 45% alcohol by volume.

Liqueurs have beautiful colors, unique fragrant aromas, and sweet tastes. They help relax muscles, promote blood circulation, and aid digestion. Liqueurs are often considered after-dinner drinks and are suitable for consumption after meals.

Due to their high sugar content, high relative density, and vibrant colors, liqueurs are often used in cocktail making to enhance color and aroma and to add character; just a few drops of liqueur can change the style of a cocktail, adding flair and appeal. Liqueurs can also be used as seasonings in cooking various dishes, desserts, and making ice cream.

Major liqueur-producing countries: France, Italy, the Netherlands, Germany, Hungary, Japan, Russia, Ireland, the United States, Denmark.

Liqueurs are colorful and delicious. In addition to the commonalities with general alcoholic beverages, their production methods have unique flavoring techniques. There are roughly four methods, which are briefly introduced below:

Infusion Method: Continuously add essences to brandy or other spirits containing a certain amount of alcohol, then filter them, infusing the natural colors and flavors of plants into the liquor. Finally, add syrup and plant pigments to increase sweetness and color. After clarifying the liquid, it can be bottled or aged in wooden barrels.

Maceration Method: This method is mainly used for brewing fruit-flavored liqueurs. Place brandy or spirits of a certain proof with fresh or dried fruits in a large fermentation vat and soak for one year. After the liquid is drained out, the remaining fruits are filtered. The filtered liquid is mixed with fruit brandy, then sugar is added, and it is aged for another 6 months to 1 year. A wide variety of fruits are used, with the most common being apricots, cherries, peaches, and blackberries.

Distillation Method: The distillation method for making sweet liqueurs is similar to the method for gin. The flavorings are soaked in brandy for about 12 hours, then the liquor and herbs are placed together in a still for redistillation. The resulting liquid is colorless. Sugar not exceeding 2.5% of the liquid’s volume is added to achieve moderate sweetness, and finally, plant pigments are added to color the liquor.

Essence Method: Plant-based natural essences are added to spirits such as brandy or edible alcohol, and finally, the color and sugar content are adjusted. The quality of liqueurs made by this method is generally inferior.

3.1 Fruit Liqueurs: Citrus, Cherry, Banana; Cream Liqueurs; Seed Liqueurs; Vanilla Liqueurs; Mint Liqueurs; Egg Liqueurs.

Citrus Category: Citrus liqueurs are made by soaking citrus fruits such as oranges and other spices. Regardless of their sour, sweet, or bitter nature, the peels of citrus fruits, when dried, naturally have an extremely harmonious balance of sweetness and sourness. After brewing, they are delicious and easy to digest.

Fruit liqueurs are generally made using the infusion method, and their prominent style is a refreshing and fresh taste.

Curacao

Curacao liqueur is produced on the Dutch island of Curacao, which is located in the Caribbean Sea, 60 kilometers from Venezuela.

Curacao liqueur is mainly blended from orange peels, medicinal materials, rum, port wine, sugar, and brandy. It comes in colorless transparent forms, as well as pink, green, and blue varieties. It has a pleasant orange aroma, elegant fragrance, a slightly bitter taste but is very refreshing.

The alcohol content is between 25~35º, making it suitable as a digestif or for mixing cocktails.

Other orange liqueurs in the same category as Curaçao include: Curaçao Triple Sec, Curaçao Orange, Liqueur de Mandarine, Eau D’or, Flamorange, Cordial Médoc, etc.

Cointreau

Cointreau is very famous worldwide with large production volumes, mainly produced by Cointreau distilleries in France and the United States. It is made by infusing bitter and sweet orange peels and is also an imitation of Curaçao liqueur. With an alcohol content of 40º, it is more suitable as a digestif and for mixed drinks.

Formula (disclosed): Sweet and bitter orange peels, orange blossoms, angelica root, mint and other medicinal herbs, food flavorings, white sugar.

Process: Distillation process

Grand Marnier Orange Liqueur

Grand Marnier

Grand Marnier is produced in the Cognac region of France and is a fruit liqueur made by infusing bitter orange peels to create “orange essence” for flavoring. Grand Marnier is an imitation of Curaçao liqueur.

Grand Marnier comes in two varieties: Red Label, which uses Cognac as its base spirit, and Yellow Label, which uses other distilled spirits as its base.

Their orange aroma is very prominent, with a strong, sweet, and mellow taste. The alcohol content is around 40º, making it a specially refined liqueur.

The Grand Marnier liqueur available on the market also has two other products: one called “Cuvée du Centenaire” and another called “Cherry Marnier”.

Liqueurs d’abricots (Apricot Liqueurs)

Apricots are an excellent ingredient for liqueurs. They can be directly infused or first made into apricot wine and then mixed with brandy. The alcohol content is between 20-30º. Some of the world’s more famous apricot liqueurs include:

Kecskmet, produced in Hungary;

Abricotine Garnier, produced in France.

Cassis, also known as blackcurrant liqueur, is produced in the Dijon region of France.

The liqueur has a deep red, creamy appearance with an elegant fruity aroma and a sweet, smooth taste. It is rich in vitamin C, making it the most nutritious beverage among liqueurs. The alcohol content is between 20-30º, suitable for after-dinner consumption, mixed with water, or in cocktails.

Famous cassis products include: Cassis de Dijon, Cassis de Beaune, Sisca, Supercassis, etc.

Cherry Liqueurs

Cherry liqueurs are made by steeping cherries in brandy for a period of time and then distilling.

Mulberry Liqueur

Shakespeare Distillery launched a special mulberry liqueur, using fruits from two mulberry trees grown in the garden of the poet of the same name, Shakespeare. Shakespeare Distillery was founded in 2015 in the British town of Stratford-upon-Avon.

3.2 Cream Liqueurs

Cream liqueurs have a high sugar content and taste as sweet and rich as cream. They use diverse ingredients, which can be fruits, plants, or others.

Baileys

Born in 1974, with 17% alcohol content, it is made from fresh Irish cream, pure Irish whiskey, various natural spices, chocolate, and Irish craft spirits. Each bottle of Baileys contains at least 50% fresh cream, mixed with cocoa and whiskey, offering a unique, sweet, and delightful taste.

Puerto Rican rum brand Bacardi has launched a limited edition coconut cream liqueur called Coquito, with 13% alcohol content, 750ml, suggested retail price of $17.99 (approximately 125.4 RMB). It is made using the brand’s classic white rum, mixed with baked spices, coconut cream, vanilla, and cinnamon.

2.3 Seed-based Liqueurs

Seed-based liqueurs are liqueurs made with plant seeds as the basic ingredient. There are many types of plant seeds used for ingredients, and producers often select those nut seeds with stronger aromas and higher oil content for processing.

(1) Anisette (Anise Liqueur)

(2) Liqueurs d’amandes (Almond Liqueur)

(3) Crème de Café (Coffee Cream Liqueur)

(4) Crème de Cacao (Cocoa Cream Liqueur)

2.4 Herbal Liqueurs

Herbal liqueurs are made with herbal plants as ingredients. The production process is quite complex, somewhat secretive, and mysterious. Producers strictly guard their formulas, and people can only understand the general aspects of them.

(1) Chartreuse (Carthusian Liqueur)

(2) Bénédictine (Monk’s Liqueur): D.O.M

(3) Drambuie

(4) Verveine (Verbena Liqueur): Verveine Verte brandy (Green Verbena Brandy), 55% alcohol; Verveine Verte (Green Verbena Liqueur), 50% alcohol; Verveine jaune (Yellow Verbena Liqueur), 40% alcohol

(5) Crèmes (Cream Liqueurs): Such as Crème de Menthe (Mint Cream Liqueur), Crème de Rose (Rose Cream Liqueur), Crème de Vanille (Vanilla Cream Liqueur), Crème de Violette (Violet Cream Liqueur), Crème de Cannelle (Cinnamon Cream Liqueur)

Herbal Liqueurs

Bénédictine D.O.M. [Brandy + spices, the only renowned liquor comparable to Chartreuse]

Drambuie Liqueur: Drambuie is produced in Edinburgh, UK. It is a liqueur made with high-quality Scotch whisky as the base, enhanced with plant extracts and sweetened with honey.

Jägermeister

Herbal Liqueurs — Tea-flavored Liqueurs

“Tang”, produced by Bacardi, is claimed to be directly distilled from tea leaves, representing Bacardi’s bold exploration of a table wine for Chinese cuisine.

The Teasmith Gin, although tea is one of the key ingredients of Teasmith Gin, before the final distillation, the tea leaves are mixed with juniper, coriander (smile), and citrus peels. Emma Smiley says: “This gin doesn’t actually taste like tea, the addition of tea leaves just adds a hint of tea aroma to the spirit, making the taste more refreshing and pleasant.” So even those who don’t like tea can drink it without worry.

Absolut Wild Tea Vodka, released in 2010. Absolut Wild Tea Vodka perfectly combines the dual aromas of “rich and mellow oolong tea” and “Scandinavian white elderflower.”

Masons Tea Edition Yorkshire Gin is a uniquely flavored gin with a prominent tea aroma.

De Kuyper Lapsang Souchong Tea Liqueur combines the essence of black tea with fine whiskey to create De Kuyper’s distinctive liqueur. The golden-brown liquid envelops the aroma of pine-smoked tea, perfectly blending sweetness and bitterness.

Black Tea Rum Produced by Malahat Spirits, this is a rum with black tea flavor and a clean, balanced, and pleasant taste.

2.5 Mint Liqueurs

Creme de Menthe A mint liqueur [Cognac + mint, available in green and white, 30% alcohol]

2.6 Egg-based Liqueurs

Advocaat Produced in the Netherlands and Germany, this liqueur is mainly made with egg yolks and gin. It has a unique aroma and delicious taste. The alcohol content is around 15-20%.