The best liqueurs

History and Origin of Distillates

The roots of distillates and the methodologies used to create them are closely intertwined with the history of these beverages. These techniques, originating in the Arabian East and originally oriented towards cosmetic purposes for religious reasons, only began to be used in Europe after the introduction of stills. Initially, production focused on bitter alcoholic beverages with therapeutic properties, prepared through the use of herbs and spices. A legendary tale relates that the first traces of the use of liqueurs date back to 1300, during the Jubilee of Pope Boniface VII, when ecclesiastical apothecaries cured his renal colic with an elixir even containing gold flakes. Throughout history, due to the high cost of alcohol at the time, the production of liqueurs remained mostly limited to medicinal use. During the 16th century, Catherine de Medici started the production of sweet liqueurs as a sign of hospitality at the court in Florence and later in Paris. With the discovery of the Indies, Holland became a leader in the production of liqueurs, followed by France and Italy, which, thanks to their strong religious influence, handed down the recipes from generation to generation, resulting in elixirs that are appreciated by connoisseurs today.

Distillate Production Methods

A distillate is a spirit drink, often flavoured. The creation of distillates and bitters involves combining alcohol, sugar and flavourings from different sources. This process, which takes no more than two years, requires at least 100 g/l of sugar and a minimum alcoholic strength of 15% vol. Based on the ingredients, distillates can be classified into:

• Natural Distillates: characterised by a single predominant aroma.
• Fantasia Distillates: composed of various aromatic substances for a complex bouquet.
• Creams: with more sugar for a higher density and lower alcohol content.

Production techniques vary according to the agricultural ingredients used:

• Maceration: temporary solubilisation in water or other solvents.
• Infusion: brief heat treatment with boiling liquid on aromatic ingredients.
• Percolation: passage of aromas through solvent liquids or porous masses.
• Decoction: prolonged boiling of aromatic components.
• Pressing: mainly for citrus fruits.
• Distillation: stills for distilling alcoholic macerates.

Distillates: Types and Characteristics

In the category of spirits, there are countless recipes from all over the world, from the lesser known to the famous. Some examples of well-known distillates include:

• Myrtle: typical of the islands of Corsica and Sardinia, obtained by macerating myrtle berries and leaves.
• Alchermes: with a crimson colour, often used in confectionery, made from alcohol, water, spices and colouring agents.
• Amaro: usually served as a digestive, characterised by herbs, spices and roots for bitter flavours.
• Amaretto: made from herbs and bitter almonds.
• Sambuca: aniseed-flavoured, with distillate of green and star anise.
• Chartreuse: originally created by French Carthusian monks, with about 130 herbs and spices.
• Baileys: Irish liqueur with whiskey, coffee and milk cream, sugar and other flavourings.

Difference between Distillates and Liqueurs

The distinction between the two categories should be emphasised: both are alcoholic beverages, but the production methods are different. Liqueurs are mixtures of a pre-existing alcohol base, sugar, flavourings, water and sometimes colourings, with a maximum alcohol content of 50 per cent. Distillates, on the other hand, are derived from the distillation of fermented musts made from fruit, cereals, tubers and wine, with an alcoholic strength of more than 40%.

Prices and Producers of Excellent Distillates

At xtraWine explore our carefully chosen selection of spirits. The list includes products suitable for experts and beginners, from mixology to digestives. You will find high-quality spirits from all over the world. Discover your taste by relying on our fact sheets and take advantage of the unmissable offers on xtraWine.