Talk:List of liqueurs

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[edit] Goldschlager

Goldschlager isn't herbal, it is cinnamon, right? Billy. Cinnamon is an herb, no?~CB

Please sign posts by adding four tildes after your post. Cinnamon is considered a spice (it is tree bark) but in the broadest sense could be considered an herb; herbal liqueurs often contain both herbs that come from leaves (such as mint), as well as roots (angelica), bark (cinnamon), berries (juniper), etc. They're still called "herbal." Badagnani 21:49, 21 June 2006 (UTC)

Technically, cinnamon is listed as a spice. Herbs are leaves, spices are seeds or bark, and cinnamon is a bark. BiggKwell 21:54, 21 June 2006 (UTC)

We don't have a category "spiceal liqueurs"; liqueurs made with various aromatic vegetal materials are still called herbals. Badagnani 21:58, 21 June 2006 (UTC)

[edit] Absinthe

Absinthe is not a liqueur. It is a liquor, but does not have the sugar content to meet the industry-agreed standard for liqueur. Cordials and liqueurs must contain at least 2.5% sugar by weight. Which probably means a few other drinks should not be on this list. Alanmoss 14:30, 19 February 2006 (UTC)

dictionary.com lists it as an liqueur from 4 different reputable dictionarys. Unless you can provide a source to the contrary its a liqueur. Discordance 20:02, 3 March 2006 (UTC)

These days, 'liqueur' is also a trade description, and so defined in various regulations. Here's what the Council Regulation (EEC) No 1576/89 of 29 May 1989 says on the topic: "Liqueur: (1) A spirit drink, having a minimum sugar contents of 100 grams per litre [...]. (2) The name 'crème de' followed by the name of a fruit or the raw material used, excluding milk products, shall be reserved for liqueurs with a minimum sugar contents of 250 grams per litre [... followed by a note that Crème de Cassis must have at least 400 grams of sugar per litre. ..." There have been some later amendments for gentian and cherry liqueurs. [1]. (Also note that the grams per liter refers to sugar expressed as invert sugar.) Athulin (talk) 20:08, 17 January 2008 (UTC)

[edit] Deletion vote

All liqueur enthusiasts, please vote here: Wikipedia:Articles for deletion/Qi (spirit). Thank you, Badagnani 07:14, 13 June 2006 (UTC)

[edit] Cordials/liqueurs

Someone has just added that the fruit liqueurs are actually cordials. Is this accurate? Is there a question of terminology changing over time? And are fruit liqueurs liqueurs and also cordials at the same time? Do cordials have different sugar content? Expertise from knowledgeable editors will be appreciated here. Badagnani 12:41, 3 July 2006 (UTC)

Originally, the term indicated a recommended medical usage -- i.e. for the heart or the stomach. Later, it seems to have become a general label for a refreshment or a pick-me-up. Strong coffee, for instance, was a cordial. Liqueurs were occasionally taken as cordials -- I have seen drinks we would call bitters mentioned being taken as cordials. I suspect from there it became a way to suggest a 'serious' purpose to a drink, instead of none at all. And from there it may have become a stamp of quality, and so got a life of its own. To some extent I believe modern usage may be a consequence of the seemingly general prohibition of home-distillation: home-produced liqueurs & cordials had to be produced by infusion/maceration/digestion/percolation or similar 'cold' method. (I think there is a term for these already -- ratafia -- but 'cordial' would probably be more acceptable.)

There may be differences in national usage: I see from books.google.com that Fanny Kemble noted the American use of 'cordial' for 'liqueur' in her Journal, along with other differences in drinking practices. But the cordial she notes (an indifferent sort of noyeau) is used as a refreshment after a ride or a drive, so perhaps it's just an idea of alcohol as a refreshment that she finds peculiar. Athulin (talk) 20:14, 13 January 2008 (UTC)

[edit] Calvados

Calvados should be added as a fruit (apple cider based) French liqueur.--70.150.28.27 (talk) 04:34, 2 January 2008 (UTC)

Calvados is not a liqueur, in that it has no added sugar. It is a type of fruit brandy made from apples. Badagnani (talk) 04:36, 2 January 2008 (UTC)

Where should it go so ignorant souls can find it? --70.150.28.27 (talk) 04:39, 2 January 2008 (UTC)

It's mentioned at the Brandy article, specifically at Brandy#Fruit brandy. It's also in the template at the bottom of most alcoholic beverages pages. Badagnani (talk) 04:46, 2 January 2008 (UTC)

[edit] Paan Liqueur

Paan Liqueur counts as a liqueur, doesn't it? Biologyiscool 05:54, 11 September 2006 (UTC)

Is this betel leaf liqueur from Sikkim? Do you know about it? There isn't much online. If you know something please add it. Badagnani 06:38, 11 September 2006 (UTC)

Is it this one? http://www.indolink.com/NRINews/paanLiqr.html It says there's no betel in it. Badagnani 06:40, 11 September 2006 (UTC)

[edit] Whisky Liqueurs

I created and populated a section for whiskey based liqueurs, where the whisky itself is the predominate flavor. Some of these are not cloyingly sweet, yet identify themselves as "liqueur". I don't think the definition of liqueur should include "high sugar". In some cases, the residual sugar of the fruit or even the whisky itself used is enough to sweeten the drink. I'll try to go back and wikify some of the more popular entries in the category. Consuelo D'Guiche 20:42, 28 August 2007 (UTC)

The modern trade definitions of the term insist on a minimum sugar contents, so 'high sugar' seems motivated. Indeed, sugar contents has been a kind of quality stamp, where Huiles and Cremes (as in Creme de Menthe) usually have a sugar content of around 35-40%. There is, however, a usage which suggests fortfication or possibly quality (cf. liqueur wine). I suspect that may be the origin of 'whisky liqueur' Athulin (talk) 19:20, 13 January 2008 (UTC)