Liquor Vs Liqueur

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.