Production
There are 3 classical ways to produce liqueur:
1. Destilation
2. Maceration
3. Emulsion
Our ecological liqueurs are made by maceration.
Palmapurlicores uses real fresh fruit (most of
the fruit comes from a biofinca situated right
next to palmapurlicores.) to produce the
ecological liqueurs.
The composition of the ingredients is based on
as much naturalness as possible.
That means that our ecological liqueurs really do contain only:
fruit, fresh fruit-juice, alcohol, sugar, water
and herbs or/and spices. All these ingredients
are based on controlled ecological agriculture..
You can experience the result of this
consistently ecological and natural production
by an incomparable natural taste and the
unadultered consistence of the different liqueurs..
Because the fruit used by palmapurlicores are
harvested only in small qunatities just as the
liqueurs are only produced in very small
quantities all the different fillings of one type of
liqueur do show their own individual character..
1. Destilation
Fruit, resp. herbs or other kind of possible
material gets destilled and the produced alcohol
is then developed to liqueur.
2. Maceration
Fruit, respectively fruitjuices, are added to
alcohol which then draws the flavours and other
essences out of the fruits. After that process the
fruit is filtered and the liqueur is filled in bottles..
3. Emulsion
Emulsion is a process in which, simply
expressed, liquid is mixed with fat. Than sugar
is added. A famous liqueur of emulsion is, for example,
liqueur of eggs.
We donīt want to forget to mention a fourth,
"modern" method of producing liqueur because
probably most of the comercialized liqueurs are
made this way:
4. Flavouring
Take alcohol, water and sugar and add chemical
flavors, flavor enhancer, stabilizer of all kind and
some nice colours and create any liqueur you
can dream of.