Chapter 9: Liqueurs Into

Question 1

Minimum amount of sugar required in US liqueurs

Answer 1

2.5% (by weight)

Question 2

Minimum amount of sugar required in: * EU cherry liqueurs * EU gentian liqueurs * other EU liqueurs

Answer 2

• cherry: 70 g/L (7%) * gentian: 80 g/L (8%) * others: 100 g/L (10%) * note: some specific EU liqueurs have regulations as to other minimums

Question 3

Minimum bottling abv for EU liqueurs

Answer 3

15%

Question 4

Minimum sugar content for EU “crème” liqueurs

Answer 4

250 g/L (25%)

Question 5

Minimum sugar content for EU Crème de Cassis

Answer 5

400 g/L (40%)

Question 6

Minimum requirements for EU Sambuca: alcohol, sugar, anethole

Answer 6

• alcohol: 38% abv * sugar: 350 g/L (35%) * anethole: between 1 and 2 g/L

Question 7

Minimum requirements for EU Maraschino liqueur: alcohol and sugar

Answer 7

• alcohol: 24% abv * sugar: 250 g/L (25%)

Question 8

Required color for EU Maraschino liqueur

Answer 8

Must be colorless

Question 9

Minimum requirement for EU Nocino: alcohol & sugar

Answer 9

• alcohol: 30% abv * sugar: 100 g/L (10%)

Question 10

Flavoring requirements for EU Nocino

Answer 10

Must be flavored via maceration and/or distillation with whole green walnuts

Question 11

Minimum requirements for EU Advocaat (Advokaat): alcohol, sweetening, egg yolk

Answer 11

• alcohol: 14% * minimum sugar and/or honey content: 150 g/L (15%) * pure egg yolk: 140 g/L

Question 12

Four “cold” methods of flavor extraction used in the production of liqueurs

Answer 12

• Infusion (steeping) * Maceration (steeping) * Percolation (pumping liquid over the flavorings) * Compounding (use of extracts)

Question 13

Another name for the “hot” method of flavor extraction, as used in the production of liqueurs

Answer 13

Distillation

Question 14

Variation of the distillation flavoring technique involving lower temperatures; used with very delicate ingredients

Answer 14

Vacuum Distillation

Question 15

Two broad categories of liqueurs

Answer 15

• Generic (based on general flavor categories) * Proprietary (exclusive to their owners/creators)