Distillate, macerate and percolate

Most herbal liqueurs are made using the maceration method. They are simply left to soak in an alcohol-water mixture for a certain period of time, then the herbs are strained out, the remaining macerate is filtered, and sweetened with invert sugar. This is also the method used by large and well-known manufacturers.

Similar to maceration is percolation, where the herbs are also extracted in a usually cold alcohol-water mixture, but under running flow, which saves time.

A more complex process involves distilling the herbs after maceration to obtain the "herbal spirit." This spirit is highly concentrated and very delicate in taste. The essential oils are captured by the alcohol vapor and, through cooling, are transferred into the distillate.

The herbal spirit used in monastic liqueurs undergoes further, secret processes, and special ingredients are added, such as a portion of the macerate drawn off or other distillates. This is why such distillate liqueurs aave a particularly complex flavor and are simultaneously herbaceous and high-toned.

Those who prefer a bitter flavor will tend to prefer cold-infused spirits. Those who favor a refined, complex flavor should explore distilled liqueurs. The finest and most expensive of these liqueurs were formerly known as "Grand Fins."