Day Eleven Theory - Liqueurs

Question 1

Why were liqueurs originally made?

Answer 1

Medicinal purposes

Question 2

When did sweeter liquors become widely available and why?

Answer 2

19th Century - reduction in the price of sugar

Question 3

What are the 4 methods of liquor production?

Answer 3

Maceration
Infusion/extraction
Filtration
Distillation

Question 4

What two categories can liqueurs be divided into and what is the difference?

Answer 4

Generic (of a certain type/stock/family for example Cacao, and can be produced by any brand provided it meets set characteristics.

Proprietary (protected by a specific brand or registered trademark and are produced true to a specific recipe or formula, e.g. cointreau)

Question 5

What are the 5 classifications of liqueurs?

Answer 5

Bitters
Herbal liqueurs
Fruit liqueurs
Nutty liqueurs
Emulsion liqueurs

Question 6

How much sugar should ….. contain in g/l

a liqueur
a ‘creme de…’
a creme de casis

Answer 6

100g/l

250g/l

450g/l

Question 7

Two categories of bitters

Answer 7

aromatic and sweet

Question 8

2 examples of herbal liqueurs

Answer 8

Benedictine D.O.M
Chartreause
Drambuie
Galliano
Campari

Question 9

2 examples of orange liqueur

Answer 9

Grand Marnier and Cointreau

Question 10

Where is Cuarenta y Tres from?

Answer 10

Spain

Question 11

Where is drambuie from?

Answer 11

Scotland