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Liqueurs and other Spirits 

The birth of liqueurs has its roots in the mists of time; let's start by saying that they are often mistakenly confused with distillates. The substantial difference lies in the fact that liqueurs derive from the mixing of alcohol, sugar (at least 100 g/lt), flavoring and coloring substances (more or less natural, depending on the quality of the product).

They can be obtained by maceration (infusion) or distillation of an alcoholic infusion. While distillates are obtained from a real process, called distillation, of one or more fermented vegetable raw materials. The production of liqueurs is practically spread all over the world even if Italy, France and Holland excel, by experience, in the production.

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