Liqueurs–distinct from liquors–are complex alcoholic beverages made by infusing spirits with fruits, herbs, nuts, spices, flowers, or cream. While base spirits like vodka, gin, and whiskey are typically center stage in a cocktail, liqueurs play an indispensable supporting role that often provides the key, defining flavor of the drink. Afterall, what is a Negroni without Campari? Or a Last Word without Chartreuse? Liqueurs hold a captivating charm in the world of spirits and whether you're a casual enthusiast or a professional bartender, a better understanding of liqueurs can transform your approach to both drinking and cocktail creation.
Liqueurs as Proto-Medicines
The tradition of liqueur-making dates back centuries, with roots deeply embedded in the monasteries of Europe. Monks and apothecaries originally crafted these elixirs for medicinal purposes, using alcohol to extract the healing properties of ingredients. It wasn't until the Renaissance that liqueurs began to be appreciated for their enjoyable flavors and became commonplace at social gatherings and royal courts across Europe. This transition from medicine to mainstream marks liqueurs as one of the oldest categories of distilled spirits and a staple in the world of fine drinking.
New Era of Craft Liqueurs
Fast forward to today, the production of liqueurs involves a fascinating blend of craft and science. At its core, the process starts with a neutral spirit, typically an alcohol made from grains, fruits, or even sugar cane. A sweetener such as cane sugar or agave is added, along with the distinctive ingredients that give each liqueur its unique flavor profile. These can range from fruits, herbs, coffee and chocolate to spices, flowers, or nuts.
The carefully selected botanical mixture is then left to macerate, allowing the flavors to meld until the perfect balance of flavor, aroma and complexity is achieved. Each year, we produce one batch of Nocino Liqueur, a traditional Italian liqueur made from unripe, or green, English walnuts. Read on to learn about the fascinating history of this ancient potable, first made by Celtic tribes of Scotland as a way to honor the changing of the seasons.
How We Make Nocino Liquuer
Most people know Nocino Liqueur as a popular Italian digestif that is typically imbibed during the holiday season. Immature or, green, walnuts are foraged from walnut trees on the Feast Day of St John the Baptist--celebrated by Catholics on June 24th--and then left to macerate in alcohol for several months to be ready for the addition of sugar and spices, producing a bittersweet liqueur meant for imbibing after large meals during the Christmas season. Wouldn't you know that the practice of making green walnut liqueur actually began as a pagan tradition! During the Roman Empire, soldiers discovered the practice of the Celtic Pict tribe of Scotland. Young women would pick the green walnuts during the summer solstice and prepare the liqueur, which was believed to incur health benefits and even supernatural powers, like aiding in communication with spirits and deities. For these tribes, the typical season to imbibe the liqueur occurred in the Fall, during the pagan holidays that have been replaced by modern celebrations of Halloween or All Saints Day.
Taste the Small-Batch Difference
We craft several different liqueurs at New Deal Distillery and each one underwent a significant amount of experimentation to develop that perfect balance. This is why we were thrilled to discover that several of our liqueurs won medals at two different prestigious spirit competitions this year.
Seasoned industry experts make up the panel of judges at both the L.A. Spirits Awards and the Bartender Spirits Awards, making these wins very special to us. We are beyond excited to receive recognition from well-respected professionals who are committed to quality ingredients and celebrating excellence in the craft.
We invite you to learn more about liqueurs at our 20 Years Distilled Series. We’d love to give you a peek inside our infusion tanks and share what we’ve learned over the years about processing and infusing whole ingredients into our six craft liqueurs.
Please join us Thursday, November 7th, from 4-7 PM for a liqueur-focused happy hour gathering, including our annual Nocino Liqueur release, spirit samples, mini cocktails, and a fun look behind the scenes with New Deal Owner and Head Distiller, Tom Burkleaux. Event is free & 21+. RSVP is required.
