Talk:Flavored liquor

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  • spiced rum is not a in the same category as flavored rum such as barcardi limon. Spiced rum is just dark rum, spices are the normal ingredients, this distinction should be made.
If you're saying that all dark rum has spices, I believe you're incorrect. The darkness comes from caramel color or from the wood of the barrels, often toasted (like brandy). Spiced rum is thus a flavored liquor. Badagnani 05:38, 26 September 2006 (UTC)
  • as far as flavored vodkas having added sugar, check a bottle. fruit itself is sucrose so adding anything but mere fruit essence is adding sugar. Essence is expensive stuff but many top shelf liquor would use it. I also believe that cheaper flavored vodkas and rums add additional sugar. [1] is the quickjest link i pulled up to support that.
  • As far as as flavored vodka and rum being lower proof, its part of the process of adding essence or sugar syrup, it dilutes the liquor. A typical Smnirnoff vodka is 80 proof, a typical flavored vodka of that same brand (Smirnoff vodka twist) is 70 proof. The same trend applies to other distillers too.

--Db0x12c 05:03, 26 September 2006 (UTC)

  • The infusion process for not necessarily have to include a syrup. That is generally the distinction between a liquor and a liqueur. Some minuscule amounts of sugar may be necessary to carry some of the flavor, but it need not be sweet. The percentage alcohol by volume is not due to the liquor being diluted by the infusion, but generally it is reduced so as to not over-power the flavor. There are examples of higher proof flavored liquors. For instance, we make a product XXO 19/90, which is a 90 proof (45% abv) and still carries a strong coffee flavor without being sweet. --—Preceding unsigned comment added by LuctorInternational (talk • contribs)

[edit] Suggested page move-

I beg to move that the article be moved to "Flavoured Liquor". -82.32.43.183

Why? -- Ari 18:22, 13 November 2006 (UTC)
  • Oppose move. Content is not culturally specific to either UK or North America and page was created with this spelling; no need to change. Badagnani 22:34, 13 November 2006 (UTC)
  • Oppose. This is just another case of disruption for the sake of disruption. Kafziel Talk 22:40, 13 November 2006 (UTC)
  • In favourQuite right, the article is not culturally specific to anywhere in particular. So would it therefore not make sense for the article to be in the widest-spoken dialect of english? And a note to Badagnani: Does Canada not spell it "flavoured"? And many of the English-speaking Carribean islands? --—Preceding unsigned comment added by Cjk91 (talk • contribs)
Comment: If you write a non-culturally specific article on some subject, with a title containing a word that could be either in UK or U.S. spelling, you are free to spell it how you like, and no one will come to your article attempting to change it. That's our policy. Badagnani 17:52, 14 November 2006 (UTC)
  • Oppose. Exactly what Badagnani said. Frankly these edits to pages seem to be nothing more than an attempt to disrupt wikipedia to make a point. If you feel so strongly about this across multiple pages I would suggest taking it up with wikipedia guidelines and petition for a language guideline instead of causing disruptions to a page at a time. -- Ari 18:07, 14 November 2006 (UTC)

[edit] Merger proposal

There's already been some confusion over at Vodka infusion about the difference between flavouring and infusing, which is probably a result of the two being in separate articles, and not helped by some commercial versions of infusions using flavouring instead. I can't help feeling that there's a really good 'launchpad' article to be written that gives an overview of all drinks that have flavourings added to a distillate before bottling, so everything from gin (which admittedly gets redistilled), compound gin, sloe gin, flavoured vodkas, absinthe, bitters etc - or just go for broke and include the weaker drinks like the vermouths as well. I'm not quite sure what you'd call such as article (aromatised wine is the official EU terminology for the vermouths and relatives, so Aromatised spirits??), but it feels like such an overview article is needed to clarify some of the different processes. FlagSteward 01:10, 30 September 2007 (UTC)

I support the merger. As to your suggestion, I think that would actually be a great article for over at Wikibooks Bartending Guide. Are you familiar with the Bartending Task Force or the more active WikiProject Mixed Drinks? We'd love to have you join either or both groups. It helps to work together and talk amongst other people familiar with the subject matter. The groups have both been on a bit of a hiatus since several of the key Project members (including me) have been on WikiBreaks for a while. But I'm back and trying to get things energized again. --Willscrlt (Talk) 12:58, 26 May 2008 (UTC)