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Producers

Liqueur/Cordial

A liqueur is a sweet alcoholic beverage, often flavored with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream. The word liqueur comes from the Latin word liquifacere which means "to dissolve." This refers to the dissolving of the flavorings used to make the liqueur. Liqueurs are not usually aged for long periods, but may have resting periods during their production to allow flavors to marry.

In some parts of the world people use the words cordial and liqueur interchangeably. Though in these places the two expressions both describe liquors made by redistilling spirits with aromatic flavorings and are usually highly sweetened, there are some differences. While liqueurs are usually flavored with herbs, cordials are generally prepared with fruit pulp or juices. Nearly all liqueurs are quite sweet, with a highly concentrated, dessert-like flavor.

Liqueurs date back centuries and are historical descendants of herbal medicines, often those prepared by monks, as Chartreuse or Bénédictine. Liqueurs were made in Italy as early as the 13th century and their consumption was later required at all treaty signings during the Middle Ages. [1]
Today liqueurs are made worldwide and are served in many ways: by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails, etc. They are often served with or as a dessert. Liqueurs may also be used in cooking.

Some liqueurs are prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar or other items. Others are distilled from aromatic or flavoring agents. The distinction between liqueur and spirits (sometimes liquors) is not simple, especially since many spirits are available in a flavored form today. Flavored spirits, however, are not prepared by infusion. Alcohol content is not a distinctive feature. At 15 to 30%, most liqueurs have a lower alcohol content than spirits, but some liqueurs have an alcohol content as high as 55%. Dessert wine, on the other hand, may taste like a liqueur, but contains no additional flavoring.

There are many categories of liqueurs including: fruit liqueur, cream liqueur, coffee liqueur, chocolate liqueur, schnapps liqueur, brandy liqueur, anise liqueur, nut flavoured liqueur, and herbal liqueur.
Anise liqueurs have the interesting property of turning from translucent to cloudy when diluted: the oil of anise remains in solution when in the presence of a high concentration of alcohol, but crystallizes out of the solution when the alcohol concentration is reduced by dilution. Floating liqueurs is a technique often used by bartenders to impress their customers. This is done by "floating" a measure of the desired liqueur in a glass by pouring it slowly over an inverted spoon or down a glass rod, so that the liquids of different densities will remain unmixed. This creates a rainbow effect in a glass when using different colored cordials.

Know-how

The natural value of a traditional know-how
All the scientific analyses having proved that the slightest deviation from the original production techniques alters the natural qualities of the fruit, the producers have chosen to give priority to the traditional maceration methods, the sole real guarantee of its criteria of absolute quality. For that reason, They still use a large cellar, unique having in their area today, with its majestic lines of age-old oak barrels in which the best quality fruit patiently macerate.

Blackcurrant crème liqueur is the leading fruit liqueur in France. On this segment, Védrenne is a reference player, owing to its geographical location and know-how - and the brightest jewel in its crown, Supercassis. The proximity of the small fruits cultivations, Védrenne’s faithfulness to the producers, the rigorous selection of the best fruit varieties, are all part of optimally guaranteeing that each "elixir" will have the fruits' richness, and unique and authentic fragrances.

Then comes the transformation of the fruits. Mastering centuries-old maceration techniques, gifted with great expertise in raw materials such as fruits and plants, Védrenne has continually perfected and adapted its production plant to developments in the market, to meet the demands of its customers and therefore guarantee a high level of quality for all the products it makes. Its great tank with its stainless steel rotating drums (which protect fruit from light and oxidation), as well as its high technology press, rouse the profession's admiration.

The imposingly large maturation cellar makes it possible to age noble eaux-de-vie like Marc and Fine, in great oak tuns.
Védrenne buys its eaux-de-vie each year at the Beaune Charity Wine Sale.

A cordial is any invigorating and stimulating preparation; e.g., peppermint cordial. The term derives from obsolete medicinal usage, as various beverages were concocted which were believed to be beneficial to one's health, especially for the heart (cordialis, Latin). From the Renaissance onwards, cordials were usually based on alcohol in which certain herbs, spices or other ingredients were allowed to steep. Examples of such cordials are Rosa Solis or Rosolio, derived from the carnivorous sundew (Drosera rotundifolia L.) and believed to not only invigorate the heart, but to be an aphrodisiac as well, and Royal Usquebaugh (from a Celtic word meaning life water which also gave rise to the word whiskey), a spicy concoction containing flecks of gold leaf thought to capture the sun's golden radiance. Precious ingredients like the gold leaf mentioned, as well as pearls and coral were sometimes added. These were believed to revive the spirit and to preclude disease.

Cordials became more and more frequently consumed recreationally as time progressed, eventually evolving into liqueurs.

Process

The liqueur-making process respects the fruit and takes its fragility into account: maceration of the blackcurrant berries in alcohol takes place in stainless steel rotating drums, sheltered from air and light. After going through the press, the infusions racked are sugared exclusively with dry sugar. They contain no additives, not even those authorized by law.An explosive and vegetal nose in which all the blackcurrant's power is expressed, confirmed on the palate with the brilliance of the fruit flavours, a great delicacy followed by perfect length.Supercassis is drunk pure, over ice, and as an accompaniment. With still white wine or sparkling wines, with red wine, with dry vermouth or sparkling water, and as a marvellous accompaniment to desserts (over ice creams...).

It can also embellish dishes with sauces. Discover the great many cocktail and culinary recipe ideas that exist!

See others examples :