Talk:Curaçao (liqueur)

message: Support Sure, there's no reason two have to articles for the same thing. Gws57 15:05, 8 December 2006 (UTC)
replies: text: Since the merge looks to be uncontroversial, I'll go ahead and do it. - mako 01:02, 17 December 2006 (UTC)
thread_title:  Merging [[Orange Curacao]] 

message: I have removed ...
As of 2002, most Curaçao liqueur is produced synthetically elsewhere.
... as it's vague and unreferenced. Maikel 20:46, 15 November 2007 (UTC)
thread_title: Synthetic?

message: Quote:  A non-native plant, Larahas developed from Valencia oranges transplanted by Spanish explorers. While Valencias are sweet, the nutrient-poor soil and arid climate of Curaçao changed the fruit's taste, creating the Laraha. ... Larahas are bastardised bitter oranges, not bastardised Valencias.  Maikel (talk) 13:39, 20 November 2007 (UTC)
thread_title: Valencias to Larahas?

message: [www.curacaoliqueur.com] cites that the liqueur actually has a 31% Alcohol by Volume, whereas the page lists 21%.  —Preceding unsigned comment added by 68.209.116.39 (talk) 04:37, 7 March 2008 (UTC)
thread_title: % By Volume?

message: Is blue really more common than orange? That surprises me. I've looked for a ref but can't find one. Rees11 (talk) 14:32, 9 March 2009 (UTC)
thread_title:  Color 

message: The Triple Sec article lists brands. SHouldn't there be a list of brands of Curacao?72.94.197.60 (talk) 00:13, 23 June 2010 (UTC)
thread_title:  Brand List 

message: As suggested above, much of the confusion around this stems from branding and marketing.  Curaçao (whether clear, orange-colored, or blue), triple sec, Grand Marnier and Cointreau are all just orange-flavored liqueurs and essentially interchangeable, with the latter two simply being different brands with different recipes.
"Curaçao" and "Triple Sec" are terms that have been in use for an orange flavored liqueur since at least as early as 1829, five years prior to the Combier claim, as shown by The Encyclopedia Americana, Volume 30, 1829, where the index gives:
"Triple sec (liqueur) 17-560, 
::Curaçao 8-328"
The island of Curaçao was (and is) under Dutch rule, hence the export of the orange peels to Holland for the making of Curaçao orange liqueur.  Since Bols has been in operation since 1575, it's reasonable to assume that they made curaçao fairly early on and considerably prior to the French. Note that it was Holland that was importing the oranges from their colony on Curaçao, so if the liqueur was being made in France, the French were getting the oranges from the Dutch.
The confusion between triple sec and curaçao comes from the fact that we have, over time, adopted the shortened term "triple sec" as the full name for this liqueur, when it is really just one style of curaçao.  Originally, one would have distinguished between "Curaçao doux" "Curaçao sec" and "Curaçao triple sec", that is: sweet Curaçao, dry Curaçao, and triple dry Curaçao.
In 1855, Traité des liqueurs, et de la distillation des alcools, Pierre Duplais writes on page 425:
Curaçao de Hollande. - On nomme ainsi les zestes ou écorces d'un fruit d'une espèce particulière d'oranger bigaradier croissant dans l'île de Curaçao, l'une des Antilles, et qui tombe de l'arbre avant sa maturité. Ses écorces sèches sont douées d'une forte odeur aromatique très-agréable, elles doivent être peu épaisses et d'une couleur vert bronzé. Les véritables écorces de curaçao de Hollande sont fort difficiles à trouver dans le commerce : on leur substitue souvent celles de curaçao carton, dont la valeur vénale est quatre fois moindre.
Translated:
Dutch Curaçao. - The zest or peel of the fruit of a particular species of sour orange growing on the island of Curaçao in the Antilles, and which falls from the tree before its maturity. It's dry rind is endowed with a strong and very pleasant aroma; they must be thin and a bronze-green color. The genuine curaçao peel from Holland is very difficult to find in trade: they are often replaced with substitutes whose market value is four times less.
Other early references:
1889 Chambers's encyclopaedia: a dictionary of universal knowledge - Page 619
Curaçoa is a well known and esteemed liqueur usually made in Holland with the dried peel of the Curaçao orange, the peel being macerated with water and then distilled with spirit and water. The result is sweetened with sugar and a little Jamaica rum is often added. A palatable imitation can be made from the fresh peel of bitter oranges and whisky.
An introduction to practical pharmacy, Blanchard & Lea, 1859  Page 150
Curaçao Cordial (Imitation) 
Take of Curaçao bark (bitter orange) [...]
Peel of sweet oranges [...]
Cloves, Canella [...]
Brandy [...]
Neutral sweet spirits [...]
Distilled orange flower water [...]
Sugar [...]
Prepare a tincture by percolation with the aromatics brandy and sweet spirits then add the distilled orange flower water and the sugar. The genuine Curaçao cordial is imported from Rotterdam and is highly esteemed. This recipe furnished me by LM Emanuel of Philadelphia forms a good imitation of it. Its chief use in medicine is as a remedy for nausea especially when a symptom of pregnancy.''
1897 New American supplement to the latest edition of the Encyclopædia,- Page 966
CURAÇAO ORANGES, small oranges which have fallen from the tree long before maturity. They have properties similar to those of orange peel but are more bitter and acrid. A sweet liquor known as curacao is made by dissolving the dried orange peel in alcohol with sirup and spices added, distilling the solution and about one per cent of Jamaica rum. The center of manufacture is Amsterdam and the curacao liqueur is esteemed highly.
-----
I have no interest in editing the Wikipedia pages for these topics, but I hope this sheds some light for those who do.
Gwydion Stone (talk) 18:03, 8 July 2010 (UTC)
thread_title: 19th Century Sources

message: Unless curaçao is an umbrella or generic term for bitter orange-flavored liqueurs, this is incorrect.  Shouldn't it be more like, "High-end bitter orange-flavored liqueurs, like Grand Marnier..."  I've never seen anything in cookbooks are bartenders manuals to indicate that this is correct.
But, if curaçao is a generic/umbrella, then you need to make a statement to that effect, and bolster it with an outside source, to avoid confusion.  However, I would think that only those liqueurs made on Curaçao by the parent company would be called Curaçao, upper case.  The company website states that:  "...N.V. Senior & Co. which company produces the one and only GENUINE "Curacao of Curacao" liqueur."Zlama (talk) 07:00, 23 February 2012 (UTC)
thread_title:  High-end Curaçaos like Grand Marnier??? 

message: Re: :File:Blue_Curaçao_Bottle.jpg, I never saw a 3/4 already consumed bottle of anything used in an article. Jidanni (talk) 01:22, 19 April 2014 (UTC)
thread_title:  Fresh bottle image would be better 

message: I'm going to remove the bit about the Senior family. This is sourced to Benjamin, but the Senior family is never mentioned in that book. The only mention of Curaçao liqueur is on page 47, and all it says is that the Laraha was brought to Curaçao by the Spanish in 1527 and that most orange liqueur is now made "synthetically off the island." Kendall-K1 (talk) 21:05, 25 February 2016 (UTC)
thread_title:  Senior family 

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thread_title:  External links modified 

message: In the References section, this line:  "Webpage about Curacao Liqueur and Triple secs". Archived from the original on May 29, 2013. Retrieved 2012-01-01., the link for the original now leads to a pornography website. I am new and I am not sure how to correct this information. For all I know, I am using the Talk page wrong as well. Mrs Lermbot (talk) 20:52, 16 May 2016 (UTC)
replies: text: If you click on the main link, you'll go to the archived version. You have to click on "original" to get the imposter. We don't usually remove links just because they no longer work; see Wikipedia:Link rot. So I'm not sure there is anything that needs to be done about this. Kendall-K1 (talk) 21:09, 16 May 2016 (UTC)
thread_title:  Link goes to a porn site 

message: I do not think that what is described in "production" is distillation.  It is rather maceration or some such thing - the alcohol is distilled previously. --2607:FEA8:D5DF:1AF0:0:0:0:F6CC (talk) 03:45, 8 September 2020 (UTC)
thread_title:  distillation? 

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