If there is one thing that differentiates liqueurs, it is the way they are made, which gives the different drinks a different taste, volume, smell and density. In the market you will see an endless number of brands that assure you one type or another of elaboration so that you can know how it is made and thus verify its quality.
Yes, the manufacture or production of liqueurs is the most delicate part of all. The quality and, of course, the price of each bottle of these alcoholic beverages depends on it. In this section we will differentiate between fermented liqueurs and distilled spirits, so that you will know the differences and similarities between them.
Fermented liqueurs. The simplest way to make liqueur is through fermentation. This involves letting a micro-organism do the work for us, but we must give it the conditions for it to act. This micro-organism (yeast) converts sugar, usually from fruit, into alcohol.
Besides fruits you can ferment tubers and cereals. Liqueurs that are made from fermentation usually have a low alcoholic strength, with most of them reaching 15°. However, with the help of certain conditions the alcohol content can be increased. Some fermented liquors are: wine, beer and cider.
Distilled spirits. In order to make this type of liquor, you must not only ferment it, but also distil it. Distillation is a process where certain components of the mixture are separated by evaporation. The alcohol will be purer, while unnecessary elements will be discarded, leaving a cleaner and stronger liqueur.
After distillation, the liqueur maker has the choice of either ageing or bottling. The most commercialised liquors are usually distilled, such as rum, vodka, tequila, whisky, gin, brandy, among others. Of course, these liquors have an alcohol level exceeding 25%.