The word liqueur is derived from the Latin liquefacere, meaning “to make liquid.” Liqueurs were probably first produced commercially by medieval monks and alchemists. They have been called balms, crèmes, elixirs, and oils and have been used over the centuries as medicines and tonics, love potions, and aphrodisiacs.
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.
Herbal Liqueurs are very popular, and there are many famous examples often made by Monks, and often made to age old recipes with tens, if not hundreds, of ingredients. Chartreuse and Benedictine are both Monastic liqueurs. A number of herbal liqueurs were first created for medicinal use!
Bean, Nut, and Seed Liqueurs
Liqueurs flavored with various types of nuts, beans (such as cacao and coffee), and seeds. Coffee, chocolate, almond, aniseed, and hazelnut are among the favorite flavors worldwide.
A relatively new style, cream liqueurs have advanced by better shelf life research on creams. The use of cream in a liqueur is mainly for a textural, mellowing component and a wide variety of flavours exist.
These liqueurs use whisky as the base and often derive much of the attributes from the whisky. Other flavourings are used, but the aroma and taste of the base spirit overrides the flavouring element.