Berry liqueurs are still the crowning glory of fruit liqueurs. Typical, intensive smell in connection with a fruity and sour finish and lasting freshness on the tongue characterize these products. Although there are many excellent currant or raspberry liqueurs, blackberry and blueberry make the air very thin. This is mainly due to the fruits. Aromatic wild blueberries or fully ripe blackberries are difficult to find, and with liqueurs it is simply the case that all the characteristics of the fruit – whether good or bad – are to be found in the end product.
Especially for the sensory fine-tuning and evaluation of the end product it is very important to know how which liqueur has to smell and taste. The best way to do this is to put the characteristics of the liqueur into words.
For example, blackcurrant liqueur made from blackcurrants should be an aromatic and spicy liqueur with an intense deep blue, almost non-transparent colour. The pronounced acidity and the typical Chassis note additionally determine the overall picture.
But besides the berry liqueurs there are numerous other liqueurs, such as sour cherry liqueur, peach liqueur, sloe liqueur and much more. How these individual liqueurs should smell and taste, you will learn in my book “Blitz-Liköre – prepare in the morning – enjoy in the evening”.
If you are interessted, just have a look at this book under the tab technical literature.