Liqueurs, dating back to the Middle Ages, are spirituous beverages with at least 100g of sugar per liter, created by flavoring an alcoholic base with fruits, plants, or dairy products through processes like maceration or infusion. Acting as a solvent, alcohol captures the taste, color, and fragrance of agricultural products. The first liqueurs are linked to the medieval popularity of hypocras and garhiofilatum. Arnaud de Villeneuve, a physician, crafted various herb-infused medicinal wines, pioneering the use of an alambic for alcohol distillation. Over time, liqueurs evolved from medicinal elixirs to prestigious castle spirits, with varieties including herbal, fruit-based, seed- based, and those using barks and roots. Today, liqueurs are essential in cocktails and enjoyed as digestifs after meals.
