About This Style
What These Profiles Represent
Under U.S. TTB labeling rules, cordials and liqueurs are flavored distilled spirits made by mixing or redistilling spirits with or over fruits, flowers, plants, pure juices, or other natural flavoring materials, and they must contain at least 2.5% sugar by weight. EU Regulation 2019/787 separately defines liqueur as a sweetened spirit drink with at least 15% ABV and allows the legal name to be supplemented by the flavoring or foodstuff that gives the predominant flavor.
Fruit-flavored liqueurs do not have one verified origin story. Official Cointreau history describes the house beginning in Angers in 1849 with liqueurs, expanding from regional fruit flavors into many essences, and recording orange liqueur in recipe books by 1857. Grand Marnier official material places Cordon Rouge in 1880 as a blend of French cognac, distilled orange liqueur, and sugar.
Modern fruit liqueur production remains location- and producer-specific. Official producer pages document Angers production for Cointreau, Loire Valley production for Chambord, Saumur production for Combier, French origin for Giffard Banane du Bresil, Dominican Republic production for Chinola, and Bardstown bottling for PAMA. The map below reflects producer or production-place information where available; rows without usable location information are not forced into a geography.
The active DUI Professional profile set for Liqueur / Fruit includes generic cordial styles and named products such as Cointreau, Chambord, Midori, Hpnotiq, Licor 43, Luxardo Maraschino, PAMA, DeKuyper Peachtree, Chinola, Passoa, and Patron Citronge. The database average is useful for subtype context only; casework For BAC simulation, use the selected drink record, pour volume, product ABV, and timing/body assumptions.
