Distilling Knowledge Liqueurs

Question 1

What is the origin of liqueurs?

Answer 1

Medicinal. First commercial was 1575 by Lucas Bols in Holland

Question 2

What is the simplest way to think of a liqueur?

Answer 2

As a sweetened flavored spirit

Question 3

What base can liqueurs be built on?

Answer 3

Brandy, rum, whisky

Question 4

When does sweetening normally take place?

Answer 4

After the spirit has been flavored and reduced in strength. Sugar can be difficult to dissolve in high alcohol and can precipitate out as crystals.

Question 5

What sweetening agents can be used?

Answer 5

Sucrose- gives greater viscosity
High-fructose corn syrup
Rectified grapemust
Honey

Question 6

What process is necessary in the production of cream liqueurs?

Answer 6

First an emulsifier is used. Typically sodium caseinate

Second is ‘homogenisation’ this invloves heating the liquid to 55C at a pressure equal to 300x atmospheric pressure

Question 7

What are the EU requirements for liqueurs?

Answer 7

Min sugar of 100g/L minimum 15% abv. Flavors can be natural or nature identical

Question 8

What is the min sugar of ‘creme de’ liqueurs in the EU?

Answer 8

250g/L

Question 9

What is the min sugar of liqueurs labelled ‘creme de cassis’ in the EU?

Answer 9

400g/L

Question 10

How do you make a cream liqueur?

Answer 10

The cream sugar and alcohol are added to a solution of sodium caseinate. This is then homogenised. This last process is repeated and the mixture is cooled, colored, and flavored.

Question 11

How many distillates are used in benedictine?

Answer 11

4 distillates are made by macerating and then distilling the botanicals to liberate their essential oils.

Question 12

What raw material is used in Sambuca?

Answer 12

Elderberries, anise and other herbs

Question 13

How is benedictine assembled?

Answer 13

Each distillate is aged separately before blending then colored and sweetened. The blend is left to marry for 4 months prior to release

Question 14

What is the blend of Drambuie?

Answer 14

whisky
herbs
spices
heather honey

Question 15

What is the blend for Glayva

Answer 15

whisky
Mediterranean tangerines
herbs
heather honey

Question 16

Where did fruit based liqueurs begin and when

Answer 16

Holland in the 17th century

Question 17

Describe Curacao

Answer 17

This is an island in the Caribbean where liqueur is made from bitter orange peel and other citrus fruits, blossoms, leaves and roots which is then redistilled and blended with spirit.

Question 18

What is triple sec?

Answer 18

A distilled Curacao

Question 19

What is Cointreau?

Answer 19

this is also a distilled Curacao but it is mixed with a bitter orange as well

Question 20

What is the most complex orange based liqueur and describe it?

Answer 20

Grand Marnier
Dried bitter-orange peel is macerated in HRS and then distilled. This distillate is then blended with Cognac and other ingredients, sweetened and left to marry.

Question 21

What is the most globally successful liqueur brand?

Answer 21

Southern Comfort. Flavored with peach and orange

Question 22

Name and describe the history of a caraway based liqueur.

Answer 22

Kummel. Made by Lucas Bols in 1575 is one of the oldest liqueurs discovered by Peter the Great and the recipe was taken back to Russia