Liqueur vs. Liquor: Key Differences Between Liqueur and Liquor

Liqueur and liquor are drinks with high alcohol content and similar-sounding names. However, there are essential differences between these two categories:

• Fermentation: Liquor—also known as hard alcohol, spirits, or distilled spirits—is a category of alcoholic beverages that ferment and undergo distillation. In the distillation process, heat and condensation increase the alcohol content, and a significant portion of the water boils off, concentrating the alcohol and particular compounds. Liquors usually starting with a grain base (distillers occasionally use fruits). The six main categories are whiskey, brandy, rum, vodka, gin, and tequila.
• Flavorings: Liqueurs, also known as cordials, are heavy, sweet, and complexly flavored drinks. Most begin with liquor as a base; then, distillers add herbs, spices, and other flavorings. Bartenders can serve liqueurs as-is or add them in small amounts to a liquor base to form mixed drinks.
• Sugar: The main difference between liquor and liqueur is sweetness. Liqueurs are intensely flavored with the most predominant note usually being sweetness. Flavoring herbs and oils and added sugar provide flavor and texture.
• Alcohol content: Both liqueurs and liquors have a range of alcohol content. Most liquor is in the 40 to 55 percent range of Alcohol by Volume (ABV), or 80 to 110 proof. Liqueurs typically contain more ingredients, so the alcohol content is generally lower, from 15 to 30 percent ABV or 30 to 60 proof.

Most of the liquors of the world fall into six broadly recognized categories. Each is listed below, along with its distinguishing characteristics:

1. 1. Whisky: Whiskey is distilled grain alcohol, primarily from the fermentation of barley, corn, wheat, or rye. Whiskies range in color from light gold to deep amber and tend to be 40 to 55 percent ABV. Whiskey serves as the base of several famous cocktails, such as the Manhattan and Old Fashioned.
2. 2. Rum: The base alcohol for rum is made from molasses or sugarcane juice, which imparts a distinct flavor, although the liquor itself usually isn’t sweet. Often aged in oak barrels, darkening the color from its original clarity, rum is famous as a straight drink or as the basis for cocktails such as Rum and Coke.
3. 3. Vodka: Vodka is generally made from fermented cereal grains, potatoes, and in some cases, distilled fruit. Vodka is one of the most popular spirits of Eastern and Northern Europe. Though flavor varieties exist, vodka is typically clear, and its neutrality makes it a versatile mixer. You can consume vodka neat or on the rocks, and the standard ABV for vodka is 40 percent.
4. 4. Gin: Gin is the most complex liquor variety. While it starts with a base spirit of grain (or fruit) alcohol, it contains oils, spices, and botanicals, depending on the type or brand. Most gins are flavored at least in part by juniper berries, which give gin its sharp, floral, somewhat astringent flavor, but many varieties use plenty of other ingredients. Gin, which forms the basis of iconic cocktails such as the Martini and the Gin and Tonic, can range from 37.5 to 50 percent ABV.
5. 5. Tequila: Tequila’s base alcohol is fermented from the blue agave plant, giving its unique, earthy flavor. Hailing from the state of Jalisco in Mexico, the ABV of tequila ranges from 35 to 55 percent ABV. It’s the basis for classic cocktails like the Margarita or Tequila Sunrise, but is also frequently consumed as a shot with salt and lime to cut the flavor.
6. 6. Brandy: Brandies are made from distilled wine made of fermented grapes. Some brandies include other fruits in the distillation process, like apples or pears. You can consume brandy neat, add it to hot beverages or cocktails, or use it in cooking to deglaze pans and as an ingredient in soups and sauces. Brandies range in ABV from 35 to 60 percent.

Many cultures produce distinctive liqueurs, with subtle regional variations due to ingredient availability and taste. Below are some of the most common:

1. 1. Amaro: Amaro is a broad category of regional Italian bitters. (Amaro is Italian for “bitter.”) Made from either a neutral spirit or brandy, this bitter liqueur is a staple in the Italian lifestyle. A curated blend of botanical ingredients—typically an inherited recipe that includes herbs, spices, and flowers, as well as barks and roots like gentian root, cinchona, and wormwood—gives each variety of amaro its unique flavor.
2. 2. Cream liqueurs: These thick, sweet liqueurs are made with the addition of milk or a milk substitute, along with sweetener, to provide a creamy sweetness to the drink. Baileys Irish Cream and Amarula are two examples of cream liqueurs.
3. 3. Creme liqueurs: Creme liqueurs are thick, sweet, syrup-like beverages. Unlike cream liqueurs, creme liqueurs do not contain dairy. Instead, added sugar provides a thick consistency. Crème de cassis, crème de cacao, and crème de menthe are different flavors of this category.
4. 4. Citrus liqueurs: These cordials feature citrus flavors, such as the orange liqueur Triple Sec and limoncello, a category of liqueur flavored with lemon peel.
5. 5. Amaretto: Amaretto is an Italian liqueur made from apricot kernels, which give the liquor a distinctly bitter almond flavor. Its name comes from amaro, the Italian word for “bitter.” Sweeter notes of brown sugar temper the bitterness of the apricot pits. Amaretto contains 21–28 percent alcohol by volume (ABV) and can be sipped alone or added to cocktails.
6. 6. Coffee liqueurs: These liqueurs contain caffeine, and the predominant flavor is coffee. Coffee liqueurs, such as Kahlúa or Sheridan, are generally served with cream and sugar.
7. 7. Schnapps: Some varieties of schnapps do not classify as liqueurs, but those with added sweetness and flavoring agents, such as peach schnapps, are liqueurs.
8. 8. Medicinal: Some liqueurs, such as Chartreuse and Benedictine, were initially used for medicinal purposes. These liqueurs tend to be floral and highly complex, with an ingredient list that remains secretive.

Learn more about mixology from award-winning bartenders Lynnette Marrero and Ryan Chetiyawardana. Refine your palate, explore the world of spirits, and shake up the perfect cocktail for your next gathering with the MasterClass Annual Membership.