Liquor Vs. Liqueur

Liquor is a distilled alcoholic beverage sometimes used as a base ingredient for the production of liqueur. Liqueur infuses flavoring agents and has added sugar syrup. Liqueur has a weaker alcoholic proof than liquor. Both fall under the category of spirits.

History

The Chinese began distilling about 800 B.C. using fermented rice wine. Proprietary liqueur brands first appeared in 16th century Europe using plant flavors.

Production

Spirits are made through the distillation of fermented grains, fruits or other plant juices to produce liquor. Fruit, herb or spices are then steeped in sweetened liquor to produce flavored liqueur.

Types

Whiskey, vodka, rum, gin, tequila, bourbon and brandy are types of liquor. Amaretto, schnapps, creme de cacao, sloe gin, ouzo and triple sec are examples of liqueur.

Ingredients

Liqueur normally uses brandy or whiskey as a base spirit, then fruits, nuts, herbs, spices, coffee beans or chocolate are added for flavoring.

Function

Liquors and liqueurs may be consumed separately or used together in cocktail recipes. Liqueurs are sometimes consumed after a dinner because of their sweet taste.

References

• Encyclopedia Britannica: Liqueur
• Encyclopedia Britannica: Distilled beverage