Bulk LIqueurs, Flavoured Spirits & Bases

Aromatised wines, such as vermouth, are wines that have been fortified and infused with various botanicals, including herbs, spices, and citrus peels. These wines must contain at least 75% wine in their composition and have an alcohol content typically between 14.5% and 22%. The flavouring process involves macerating botanicals in a base wine, which is then fortified with additional alcohol.

Liqueur wines, also known as fortified wines, are wines that have been enhanced with additional alcohol, often brandy, and flavoured with various ingredients. Popular examples include port, sherry, and Marsala.

These are herbal and spiced liqueurs.

Vermouth: A fortified and aromatised wine flavoured with botanicals, commonly used in cocktails like a martini. It can be dry, sweet, or white, with a base usually made from white wine.

Bitters: Highly concentrated infusions of herbs, spices, and other botanicals.

Fernet: A type of amaro, known for its strong, bitter taste with herbal and spicy notes, often enjoyed as a digestif.

Kräuterlikör: A German herbal liqueur made from a blend of spices, herbs, and roots, with Jägermeister being a well-known example.

Ouzo is a traditional Greek spirit flavoured primarily with anise, which gives it a distinctive liquorice flavour. It is typically consumed as an aperitif and is known for turning milky white when water is added—a characteristic known as the “ouzo effect.” Ouzo is produced by distilling a base spirit with aniseed and other botanicals, following specific Greek traditions.

Sambuca is an Italian liqueur that is also flavoured with anise, but often sweeter than ouzo.

Fermented bases made from citrus are used as foundational ingredients for creating flavoured liqueurs and spirits. These bases are produced by fermenting citrus juices like lemon or orange, which are then distilled to create a neutral spirit with subtle citrus undertones.

Cream bases are essential for producing cream liqueurs, where a neutral spirit is blended with dairy cream and other flavourings. These bases must be carefully stabilised to prevent separation and ensure a smooth, rich texture. Popular examples include Irish cream, which is often flavoured with chocolate, coffee, or vanilla.