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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.