About This Style
What These Profiles Represent
U.S. labeling rules treat cordials and liqueurs as flavored distilled spirits made by mixing or redistilling spirits with fruits, flowers, plants, juices, other natural flavoring materials, or extracts, with at least 2.5% sugar by weight. That regulatory frame supports treating herbal liqueur as a broad flavored-liqueur grouping rather than one single production style.
Historical examples show the grouping developed through separate regional products rather than one verified origin story. Chartreuse official material traces Green Chartreuse to 1840 and current production by the Chartreux Fathers in Isere, France; Benedictine identifies Fecamp production with 27 plants and spices; Becherovka identifies a Karlovy Vary herbal recipe dating to 1807.
The DUI Professional Herbal profile set is broader than classic bitter digestifs. It includes Italian amari, French monastic-style liqueurs, German and Czech herbal bitters, peppermint and spearmint schnapps, anise liqueur, ginger liqueur, and aperitivo records.
Database averages are useful for screening and page context, but For BAC simulation, use the selected drink record, pour volume, product ABV, timing, consumed fraction, and individual model inputs.
