Liqueurs are distilled spirits available in a variety of flavours. Vodka, rum, and other sweetened spirits have added syrup or sugar. They create a base for your liqueurs, although the alcoholic percentage is low because of using additives. From chocolate to cream, different flavours are available for liqueur lovers. However, liqueurs infused with fruits and botanicals have become highly popular.

Fruit liqueurs: history and flavour choices

Liqueur production companies use distilled and fermented fruits for brewing liqueurs. They choose locally grown fruits to make the drink. The most commonly chosen fruits are:

  • Peach 
  • Pear
  • Plum
  • Apricot
  • Cherry
  • Blueberry
  • Raspberry
  • Juniper berry

These are some flavour options for those who love fruity liqueurs. 

Fruit liqueurs have gained popularity since the ancient age. Different ingredients, including sugar, undergo fermentation to produce alcohol. Historically, liqueur producers used to choose discarded fruits to brew the drink. Later, with the economic improvement and increased demand for fruit liqueurs, there has been a rise in fruit-flavoured liqueur production.

Most fruit liqueurs have a sweet flavour as manufacturers add a considerable amount of sugar. Artificial ingredients also impart fruit flavours to the beverage. But, it is challenging to distinguish the liqueur base.

You can try out green plum fruit liqueurs available with natural flavours. The plum fragrance and golden colour of the drink are easily identifiable. Some liqueurs also have a blend of sour and sweet tastes. You will enjoy a long aftertaste if you drink these liqueurs.

The production method and types of fruits used for liqueurs can affect the quality of the drink. The main production steps comprise:

  • Fermenting
  • Distilling
  • Ageing

Fruits have different compounds that cause a cumulative effect on the overall aroma.

Have the taste of botanical liqueurs from the most prominent brands

Botanical spirits are produced like gin. The production process involves re-distilling neutral spirits with botanicals for a complex libation. You will not experience bitterness while drinking the liqueur. But, creating a new botanical spirit is challenging. Producers have to focus on flavours and botanicals while preparing the liqueurs. It takes significant time to produce a well-balanced spirit for consumers.

The main difference between botanical spirit and gin is that the former has no juniper-led flavour. Some consumers do not prefer the gin due to the juniper aroma. So, botanical liqueurs have gained popularity in the market. 

What botanicals are used for liqueurs?

Common herbs for liqueur production are:

  • Coriander
  • Rosemary
  • Basil
  • Mint
  • Thyme

The best spices for your liqueur are:

  • Chili
  • Star anise
  • Cloves
  • Cinnamon
  • Ginger
  • Turmeric

Some liqueur producers also use:

  • Roses
  • Violas
  • Elderflower
  • Peonies
  • Hibiscus 
  • Lavender

For instance, Galliano has floral notes with a bittersweet finish. The mixed floral scents and citrus notes will give you a unique experience.

So, these are some fruits and botanicals used in producing liqueurs. Mixologists and bartenders like to choose liqueurs of botanical and fruit flavours to make cocktails tastier. Buy liqueurs available with flavoursome notes and have the drinks for a refreshing sensation.