The term ‘Liquor’ and ‘liqueur’ are so similar sounding words
that they are often considered the same. These terms are usually exchanged for
their meanings. Even though these words sound bit similar they are as different
as vegetables and fruits.
Liquors are alcoholic drinks obtained by the distillation of
vegetables, grains or fruits (raw material for production). The raw material
goes through fermentation process before undergoing distillation. Examples of
liquors are rum, vodka, whiskey, gin, brandy and tequila etc.
Liqueurs can also be said as candies of alcohol. These are the
liquors infused with herbs, fruits, spices, flowers, nuts or cream. Liqueurs
are normally heavily sweetened and are allowed to age only for the resting
period. Examples of liqueur are bailey’s Irish cream, Frangelico, St-Germain, Sambuca, Cointreau, Campari etc.
Liquor starts its journey by steeping process. Steeping is a
process in which raw material (grains, vegetables or fruits) is socked in
water. Then through heating process extra moisture is removed. After removal of
extra moisture the substance is grinded to powder and then mixed with hot water
along with some other ingredients. Then next step is to prepare mash and the
liquid after it rests for a while. Now is the time for fermentation process. In
this process the liquid extracted from mash is transferred to vats with some
yeast and sugar. The taste of liquor depends on the type of raw material used,
type of yeast used and the type of sugar added. This is then left for few
months. The duration would vary depending of the liquor and other material
used. The complex reaction that takes place due to yeast, crabs, sugar and
water produces Ethanol (ethyl alcohol). The substance that we get from
fermentation process is ‘Wash’. Wash is then heated (between 74*C to 76*C), the
alcohol vapors get condensed and collected. This process of heating and
condensing the wash is called distillation process and the substance is called
‘Distilled Spirit’. The distillation process may be repeated 2 to 3 times to
remove impurities. The final step is the maturation of the distilled spirit in
wooden barrels. For the maturation process distilled spirit is transferred to
wooden barrels and aged for 2 to 3 years. The wood adds its flavors and the magic
is done over time.
Liqueur is an alcohol produced from distilled spirit. Rum,
vodka, whiskey, gin, brandy tequila etc. can be used as distilled spirits for
production of liqueur. Liqueurs were first produced by Italian monks back in 13
Century as herbal remedy. Herbs, spices and flowers can be preserver for longer
time by infusing it with alcohol than in water. Production of liqueur
starts with Infusion process. This involves soaking of raw material like
herbs, spices, fruits, nuts, cream, vegetables or grains in distilled spirit.
This is left for a year so that raw material absorbs the alcohol. The outcome
of this process is ‘Tincture’. Next is the ‘Maceration’ method, This is heating
of tincture for several days to enhance the flavor. Next is the ‘Percolation’
method. For this method the outcome of infusion is added to a container for
heating. The rising vapors are condensed and collected in a pot containing
distilled spirit. The outcome of the method is called ‘Extract’. The
extract has enhanced aroma and flavor. Final color, texture, thickness,
sweetness is adjusted as per the style of the particular one.
For the final packaging of both alcohols after aging it is
refined to remove impurities by filtering. Further some other required
substance may be added depending on the taste required.
