Liqueur and Cordials
At its core, liqueurs and cordials are neutral spirits that have been sweetened with sugar and infused with fruits or other produce.
Vodka Laws
United States
According to the TTB:
Liqueurs and Cordials are Flavored spirits product containing not less than 2½% by weight sugar, dextrose, levulose or a combination thereof made by mixing or redistilling any class or type of spirits with or over fruits, flowers, plants or pure juices therefrom or other natural flavoring materials or with extracts derived from infusions, percolation or maceration of such materials.
According to the TTB:
Liqueurs and Cordials are Flavored spirits product containing not less than 2½% by weight sugar, dextrose, levulose or a combination thereof made by mixing or redistilling any class or type of spirits with or over fruits, flowers, plants or pure juices therefrom or other natural flavoring materials or with extracts derived from infusions, percolation or maceration of such materials.
The European Union
REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL ANNEX II
Liqueur is a spirit drink that:
REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL ANNEX II
Liqueur is a spirit drink that:
- Has a minimum sugar content, expressed as invert sugar, of:
- 70 grams per litre for cherry liqueurs the ethyl alcohol of which consists exclusively of cherry spirit
- 80 grams per litre for gentian or similar liqueurs prepared with gentian or similar plants as the sole aromatic substance
- 100 grams per litre in all other cases;
- 70 grams per litre for cherry liqueurs the ethyl alcohol of which consists exclusively of cherry spirit
- Is produced by flavouring ethyl alcohol of agricultural origin or a distillate of agricultural origin or one or more spirit drinks or a mixture thereof, sweetened and with the addition of products of agricultural origin or foodstuffs such as cream, milk or other milk products, fruit, wine or aromatised wine as defined in Council Regulation (EEC) No 1601/91 of 10 June 1991 laying down general rules on the definition, description and presentation of aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails
- Have a minimum alcoholic strength by volume of liqueur shall be 15 %
- Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC and nature-identical flavouring substances and preparations as defined in Article 1(2)(b)(ii) of that Directive may be used in the preparation of liqueur.
- However, nature-identical flavouring substances and preparations as defined in Article 1(2)(b)(ii) of that Directive shall not be used in the preparation of the following liqueurs:
- Fruit Liqueurs: Blackcurrant, cherry, raspberry, mulberry, bilberry, citrus fruit, cloudberry, arctic bramble, cranberry, lingonberry, sea buckthorn, pineapple
- Plant Liqueurs: mint, gentian, aniseed, génépi, vulnerary
- Fruit Liqueurs: Blackcurrant, cherry, raspberry, mulberry, bilberry, citrus fruit, cloudberry, arctic bramble, cranberry, lingonberry, sea buckthorn, pineapple
Ingredients
Typical Base Fermentable Characteristics
The characteristics of vodka often mirror a bread made from the same ingredients, with a butter like quality to them. This should come as no surprise as both vodka and bread are made from yeast and grain.
The characteristics of vodka often mirror a bread made from the same ingredients, with a butter like quality to them. This should come as no surprise as both vodka and bread are made from yeast and grain.
Water
Vodka is made from approximately 60% water, so the water source is important. It should be noted that Reverse Osmosis strips water of its mineral content. For this reason, it’s great for making products in multiple places around the world, as it provides consistent water quality. The drawback is that it makes the water unique. In our research, we were unable to find enough companies water filtration methodology to include it as a column in our spreadsheet.
Vodka is made from approximately 60% water, so the water source is important. It should be noted that Reverse Osmosis strips water of its mineral content. For this reason, it’s great for making products in multiple places around the world, as it provides consistent water quality. The drawback is that it makes the water unique. In our research, we were unable to find enough companies water filtration methodology to include it as a column in our spreadsheet.
Additives
- Sugar and citric acid may be added to alter the mouthfeel and texture of vodka.
Production
|
Distillation
|
Liqueurs are often filtered to remove particulate.
Regions and Styles
- SLOE GIN:
Liqueur/Cordial deriving its main flavor characteristic from sloe berries - RYE LIQUEUR/RYE CORDIAL:
Liqueur/Cordial with the predominant characteristic flavor of rye whisky made with not less than 51% on a proof gallon basis rye whisky, straight rye whisky or whisky distilled from rye mash bottled at not less than 30% alcohol by volume (60 proof). Wine may be used but if used may not exceed 2½% by volume of the finished product - BOURBON LIQUEUR/BOURBON CORDIAL
Liqueur/Cordial produced in the U.S. with the predominant characteristic flavor of bourbon whiskey made with not less than 51% on a proof gallon basis bourbon whisky, straight bourbon whisky or whisky distilled from bourbon mash bottled at not less than 30% alcohol by volume (60 proof). Wine may be used but if used may not exceed 2½% by volume of the finished product - ROCK AND RYE¹
Liqueur/Cordial with the predominant characteristic flavor of rye whisky made with not less than 51% on a proof gallon basis rye whisky, straight rye whisky or whisky distilled from rye mash, rock candy or sugar syrup and with or without the addition of fruit, fruit juices or other natural flavoring materials, bottled at not less than 24% alcohol by volume (48 proof). Wine may be used but if used may not exceed 2½% by volume of the finished product - RUM LIQUEUR/ RUM CORDIAL
Liqueur/Cordial with the predominant characteristic flavor of rum made with rum as the exclusive distilled spirits base, bottled at not less than 30% alcohol by volume (60 proof). Wine may be used but if used may not exceed 2½% by volume of the finished product - GIN LIQUEUR/ GIN CORDIAL
Liqueur/Cordial with the predominant characteristic flavor of gin made with gin as the exclusive distilled spirits base, bottled at not less than 30% alcohol by volume (60 proof). Wine may be used but if used may not exceed 2½% by volume of the finished product - BRANDY LIQUEUR/ BRANDY CORDIAL¹ ·
Liqueur/Cordial with the predominant characteristic flavor of brandy made with brandy as the exclusive distilled spirits base, bottled at not less than 30% alcohol by volume (60 proof). Wine may be used but if used may not exceed 2½% by volume of the finished product · “Brandy Liqueur” or “Brandy Cordial” is grape brandy liqueur/cordial. Other types of brandy liqueurs/cordials must be specifically identified, e.g., “Cherry Brandy Liqueur,” “Peach Brandy Cordial”
- ARAK/ARACK/RAKI Anise flavored liqueur/cordial
- AMARETTO¹ Almond flavored liqueur/cordial
- KUMMEL¹ Caraway flavored liqueur/cordial
- OUZO¹ Anise flavored liqueur/cordial
- ANISE/ANISETTE¹ Anise flavored liqueur/cordial
- SAMBUCA¹ Italian anise flavored liqueur/cordial
- PEPPERMINT SCHNAPPS¹ Peppermint flavored liqueur/cordial
- TRIPLE SEC¹ Orange flavored liqueur/cordial
- CURACAO¹ Orange flavored liqueur/cordial
- CRÈME DE _____
Liqueur/Cordial with the predominant flavor as indicated in the name, e.g., “Crème de Menthe” – mint flavored liqueur/cordial - GOLDWASSER¹² German herb flavored liqueur/cordial containing gold flakes
RSS Feed