Liqueurs

What separates a liqueur from a crème de is sugar, and the law draws the line: Regulation (EU) 2019/787 sets the minimum sugar per liter for each category. Both share the same alcohol floor, at least 15% ABV. The base can be an agricultural alcohol, a distillate or a spirit such as cognac or rum.

Three Sugar Levels, from Liqueur to Crème de Cassis

A liqueur contains at least 100 g of sweetening products per liter, measured as invert sugar. Two groups are allowed less: 70 g for cherry or sour cherry liqueurs whose alcohol comes only from a brandy made from those fruits, and 80 g for liqueurs flavored solely with gentian, a similar plant or wormwood.

A “crème de,” followed by the name of a fruit or another raw material, is a richer liqueur: at least 250 g of sugar per liter, with no dairy at all. The fruit or plant in the name must give it its dominant flavor, so a crème de mûre tastes first of blackberry.

Crème de cassis sits at the top. It must exceed 400 g of sugar per liter and can only be made from black currants. At the other end, a drink that falls below the liqueur thresholds loses the name; if it fits no other category, it is sold as a “spirit drink.”

What a Liqueur’s Name Tells You About Its Flavor

A liqueur whose name cites a food, such as pear, coffee or caramel, must get its main flavor from that food itself. Flavoring substances can only be added to reinforce it, where needed.

Some liqueurs allow only flavoring foods and natural flavorings. That covers citrus liqueurs, orange included, as well as black currant, raspberry, cherry and blueberry liqueurs, plus mint, anise, génépi and gentian liqueurs.

A liqueur can also be certified organic. It then follows Regulation (EU) 2018/848 on organic production as well, which covers processed farm products intended as food.

Cherry Brandy, Orange Brandy: Liqueurs Despite the Name

Some names are misleading. “Cherry brandy,” “orange brandy,” “apricot brandy” and “prune brandy” are liqueurs made in the EU, not brandies: the regulation allows these compound terms because they reflect established production methods.

The word “liqueur” must then appear right next to the term, in letters at least as large. If the alcohol does not come from the brandy named, the label states what it is in the same field of view, with wording such as “made from” or “made using.”

Milk, Pastis, Fortified Wine: What Sets a Liqueur Apart

Can a liqueur contain milk or cream?

A liqueur can contain milk or cream, and it may then be called “crème” followed by the ingredient that gives its main flavor. It is still a liqueur, with at least 100 g of sugar per liter and 15% ABV. The name “crème de,” by contrast, rules out any dairy.

What is the difference between a liqueur and pastis?

A liqueur has at least 100 g of sugar per liter, while pastis has less than 100 g and at least 40% ABV. Pastis is an anise spirit that must also contain natural licorice extracts, and only natural flavorings may be used in it.

What is the difference between a liqueur and a fortified wine?

A liqueur is a sweetened, flavored spirit drink, while a fortified wine, called “vin de liqueur” in France, is wine with alcohol added. It starts from grape must or wine, fortified with grape spirit or wine brandy, and usually reaches 15 to 22% ABV. Pineau des Charentes and Floc de Gascogne are two examples.

Where can you buy liqueurs direct from the producer?

You can buy liqueurs direct from the producer on Avenue des Vins. Your order ships straight from the producer, with no middleman.

See also: Cognac-Armagnac - Gin - Whisky