· Whiskies of the World
· United Distillers Rare Malts
The word liqueur derives from the Latin word liquefacere meaning to melt or dissolve. By liquefying ingredients to be added to a base (alcohol) spirit we get liqueurs. When producing alcoholic spirits traditionally the spirits take on flavour during the distillation process or flavour is incurred during maturation by flavour drawing from the different styles of oak barrels. By adding flavour from fruits, nuts, herbs and even vegetables and sweetening the base spirit one simply gets a liqueur. Although the premise is that simple, if one were to ask an alchemist you would be in store for a more complicated explanation, for in reality it is much more complicated than that. When blending, stability and longevity of the blended ingredients is as important as the flavour itself. There are more secrets than ingredients for most liqueurs.
In recent years many new liqueurs have been created, some with electrifying neon colours and bold new flavours, however some date back centuries, Chartreuse for example was given it's name in 1603.
|
Drambuie |
|
|
Glayva |
|
|
Glenfiddich Malt Whisky liqueur |
|
|
Heather Cream |
|
|
