The liqueurs in our liqueur shop have an infinite variety of tastes: fresh and fruity, tangy and spicy, creamy and nutty or chocolaty... in our liqueur shop ther is certainly something for every taste. Liqueurs are flavoured, sweet tasting spirits usually with 15-35% alcohol content, but some have more "spirit".
The history of liqueurs
Like many other spirits, liqueur has its origins in medicine. In the former Catalonia, high-proof spirits were distilled for the first time in the 13th century. A physician combined spirits with herbs to extract their ingredients and active substances, this process is known today as maceration. Afterwards this alcohol mixture was distilled 1-2 times. Many years passed in which pharmacies and monasteries had an unspoken monopoly on the production of soothing, stimulating or digestive spirits. Even today, medical products, some of which have a high alcohol content, are available in pharmacies.
Spirits or liqueurs already developed from a remedy to a luxury food in the 14th century. Due to the high sugar prices, the production costs were immensely high at that time and the consumption of liqueurs was reserved only for the wealthy. After colonization, large quantities of sugar were available and liqueur production experienced a boom. Many traditional companies were already founded in the 18th century. Among them are companies like Bols, De Kuyper or Marie Brizard, which are still present on the market today.
According to European-wide legal regulations, this flavoured spirit must contain at least 100g (invert) sugar per liter and 15-40% by volume. For sweetening, sugar, various sweeteners and also honey can be used. According to the Austrian Food Book, the following alcohols are permitted in the production of liqueurs: Ethyl alcohol from agricultural origin, noble spirits, spirits, distillates, wine and fruit wine. Also fresh, pickled and dried fruits, fruit pastes, herbs, tea, eggs, cocoa, milk, chocolate and special flavors may be used in the production of liqueurs.
Crémes are very sweet liqueurs (at least 250g sugar per liter), which are usually further processed into cocktails.
The sheer endless spectrum of different liqueurs also brings with it a variety of drinking recommendations: from pure enjoyment, "on the rocks", as an ingredient in a cocktail, a long drink, an ice cream or as a highlight in a cake. There are no limits to creativity.
Unopened liqueur bottles have a very long shelf life, up to several years. The shelf life of already opened liqueurs depends on their contents. If ingredients such as eggs or cream are contained, the liqueur should be stored well chilled and drunk within 1 to 2 months. Otherwise it can be stored in the refrigerator for up to 6 months.