Agriculture Reference
In-Depth Information
Table 16.12
Some fruit liqueurs
Spirit base
1
Fruit base
% ABV
Examples
Apple
Schnapps; neutral
spirit
18, 20
Sour Apple (Granny Smith)
(Steinbok Schnapps, Australia);
Manzana Verde (Giffard, France)
Apricot
Neutral spirit
25
Abricot du Rousillon (Giffard,
France)
Cia da Banana, Brazil
2
; Crème de
Bananes (Marie Brizard, France)
Banana
Cachaça; neutral
spirit
22, 20
Blackberry
Neutral spirit
16-20
Crème de Mures (Boudier, France);
Cassis Noir de Bourgogne (Giffard,
France)
Blackcurrant
Neutral spirit
16-20
Crème de Cassis (Giffard, France)
Cherry
Neutral spirit or
cherry spirit
(Kirsch)
24, 28
Bols, De Kuyper (Holland); Kirsch
Liqueur (Schladerer, Germany)
Lemon
3
Neutral spirit or
grappa
25, 20
Limoncello (Distillerie Trentine,
Italy); Limon Giallo (Giffard,
France)
Orange
3
Neutral spirit (or
vodka)
16-40
Arancello (Italy); Cointreau
(France)
4
; Grand Marnier
(France)
4,5,6
; Orange Curacao
(Marie Brizard, France)
5
; van der
Hum (South Africa)
7
Plum
Gin; plum spirit or
neutral spirit
26, 22
Sloe gin (Plymouth, UK)
8
;
Dittisham Plum Liqueur (Bramley
and Gage, UK)
Raspberry
Neutral spirit or
raspberry spirit
28, 35
Himbeer Liqueur (Schladerer,
Germany); Liqueur de Framboise
(Gauthier, France)
Notes:
1
Neutral spirit is highly rectifi ed (83-96% ABV) from continuous or repeated distillation of
fermented agricultural products, such as grapes, fruit, cereal grains, sugar beet or sugar cane.
2
Made from whole bananas.
3
Made with peel or essential oils.
4
Uses distillate of dried peels of bitter and sweet oranges.
5
Made with Cognac.
6
Aged in oak.
7
Made from aged brandy, wine distillate, local orange (naartje) peel and other (non-citrus)
components.
8
From fruit of the Blackthorn (
Prunus spinosa
).
Herbs, spices and their extracts, essential oils and distillates play crucial roles
in fl avouring a number of distilled drinks, notably gin and liqueurs. Tonutti and
Liddle (2010) recently reviewed their uses in this role.
The three basic categories of gin are summarised in Table 16.13, but a more
detailed description can be found in Zach (2007) and Buglass
et al.
(2011a).
Central in the production of much gin is gin distillate, produced by macerating
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