Liqueurs were produced as early as in the 13th century and are believed to be the historical descendants of herbal preparations with therapeutic properties. The contemporary meaning of the term liqueur has only come into use in the 16th century.

The term liqueur is nowadays used to describe sweet spirit drinks with an aroma of fruits, flowers, seeds or other natural aromatic substances and preparations.

Their sugar content and alcoholic strength by volume may not be lower than 10% by weight and 15% vol. respectively.

Alcohol of agricultural origin, distillates, spirit drinks or a mixture of the above are used for their production. Their aroma depends on the method selected in each case (maceration, extraction, distillation or a combination of all three methods), the recipe and the producer’s skill.

Liqueurs are consumed in many ways: neat or with ice, in the form of aperitifs or digestifs or as a cocktail ingredient.