Liqueurs, Aperitifs, Cordials and Other Potent Potables

Liqueurs & Cordials

Liqueurs (also called cordials) are sweet, flavor-infused spirits that are categorized by their flavoring agents -- nuts, fruits, herbs and spices, etc. Top-quality  liqueurs are produced by distillation of either the fermented flavor  materials or the spirit in which they have been infused. Many liqueurs use  finished spirits such as Cognac, Rum or Whisky as their base. Others  macerate fruit or other flavorings in a neutral spirit. Crèmes  (i.e., crème de menthe, crème de cacao, etc.) are liqueurs with a single, dominant flavor rather than a mix, while cream  liqueurs combine dairy cream and alcohol in a homogenized, shelf-stable  blend.

All liqueurs are blends, even those with a primary flavor. For the most part, liqueur themselves are not aged for any specified length of time, though their base spirits may be. Schnapps  is a general term used for an assortment of white and flavored spirits  that are made from grain, potatoes, or molasses and  flavored with virtually anything. Anise-Flavored Spirits vary widely in style depending  on the country of origin. They can be dry or very sweet, low or high  proof, distilled from fermented aniseed or macerated in neutral spirit. Bitters  are the descendents of medieval medical potions and are  marketed as having at least some therapeutic value as stomach  settlers or hangover cures. They tend to be flavored with herbs, roots,  and botanicals, contain lower quantities of fruit and sugar than liqueurs,  and have astringent notes in the palate.

Aperitifs, Brandy, Port

• Brandy 
• Cognac
• Armagnac 
• Dessert Wines 
• Port 
• Sherry 
• Vermouth 

International Resources

For this resource in your home country, please see:
DE: Brände
DE: Geiste
DE: Aromatisierte Spirituosen
DE: Liköre
DE: Aperitif
DE: Digestif