Description

Fruit Liqueurs are a sub-category of the wider liqueur family of drinks. The term fruit is used in a broad sense here, as it may apply to a number of artificially produced flavors as well as the botanical definition, as a plant structure containing seeds.

The production process of fruit-flavored liqueurs can be relatively simple. Blending is the most common and most economic production method; flavoring, coloring, sugar plus any additional ingredients, such as preservatives and stabilizers, are blended with a neutral spirit to achieve a basic fruit-flavored liqueur.