Liqueurs & Longdrinks
The history of liqueurs
Like many other spirits, liqueurs have their 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 dissolve their contents and active substances, this process is today also known as maceration. Subsequently, this alcohol mixture is distilled 1-2 times. Many years passed in which pharmacies and monasteries had an unspoken monopoly on the production of calming, stimulating or digestive spirits. Even today, some medical products with a high alcohol content are offered in pharmacies.
The development of liqueurs went from remedies to stimulants - already in the 14th century. Due to the high sugar prices, the production costs were immensely high and the consumption of liqueurs was reserved only for the wealthy. The colonisation made large quantities of sugar available and liqueur production boomed. Traditional companies such as Bols, De Kuyper or Marie Brizard, which are still present on the market today, were founded around the 18th century.
The almost infinite spectrum of different liqueurs also brings with it a variety of drinking recommendations: from pure enjoyment, "on the rocks", as an ingredient of 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 a few years. The shelf life of already opened liqueurs depends on their contents. If ingredients such as eggs or cream are contained - if stored well chilled - they should be drunk within 1 to 2 months. Otherwise it can be stored in the refrigerator for up to 6 months.
*regular prices = former selling prices