Liqueur production

Liqueur production involves infusing a base alcohol, often neutral spirits, with natural flavors such as fruits, herbs, spices, or botanicals. The ingredients are either soaked (macerated) or distilled with the alcohol to extract their aromatic compounds and flavors. After infusion, the mixture may be sweetened with sugar or syrup to balance the flavors. The liqueur is then filtered, sometimes aged for added depth, and finally bottled. This process results in a flavored, often sweetened alcoholic beverage with a smooth, distinctive taste designed for sipping or mixing.