· Blenders International · Water Science
Why does a liqueur need a tighter water spec than a whisky? Sugar, cream, and the calcium that curdles a bottle
A whisky forgives a little calcium because there is nothing in the bottle for calcium to react with. A liqueur is not so lucky — it carries sugar, fruit acids and, in the cream category, a dairy protein emulsion that ionic calcium is known to coagulate. This is why liqueur producers buy demineralised water, and what happens when they do not.