Graduation: 20%Vol.
Elaboration:
Liqueurs are obtained by macerating fresh fruit in neutral alcohol. This maceration lasts 2 or 3 weeks depending on the type of fruit. The alcohol extracts the flavours contained in the fruit. The result of this process is called “infusion” which is stored in stainless steel tanks where oxygen is minimised with CO2 and nitrogen. The “infusion” is filtered to obtain a clean and bright product, water is added to reduce the alcohol content to the desired level and finally it is bottled.
Recommendations::
It is consumed cold on any occasion with or without ice.
In cooking it is used, among other things, to make gelatins or to flavor desserts.