Liqueurs
Named from a Latin word meaning "to dissolve," liqueurs were made in Italy as early as the thirteenth century, and have developed from medieval herbal medicines. Many of these were prepared in monasteries, and these origins survive in names such as Chartreuse and Benedictine. Most liqueurs do not spend a long time maturing, but they may be rested during production to allow their various flavours to blend. Nearly all liqueurs are sweet, with a highly concentrated dessert flavour. We supply apple, almond, blackcurrant, coffee, passion fruit and peach liqueurs from Germany, and mandarin liqueur Armagnac from France.
|
||||||||||||
©2009 Charles Salt. Design and build by Athelnet Web Services |
||||||||||||
