Testing ChatGPT’s Booze Knowledge
I wanted to not only test ChatGPT’s distilled spirits knowledge but also to see if it would come up with a clear breakdown of all the different spirits categories. The industry as a whole feels somewhat intimidating and vast! So typically people will get comfortable in one category and not branch out to other categories because they are unknown. I understand this from a personal level and it has taken a lot of research on my part to break free from my “bourbon-only” mindset and then my “whiskey-only” mindset. Now I enjoy all types of distilled spirits! Well, I’m still not super well-versed in gin, vodka, and liqueurs if I’m being honest, but I’m sure I’ll get there! I want to help others open their minds to other categories by making it simpler to understand the different types of spirits categories and subcategories without completely dumbing things down. I turned to ChatGPT to see if it could help me and… well… I’m not fully satisfied. But let’s take a look at ChatGPT’s understanding of different types of spirits!
Write a guide that outlines the various distilled spirits categories and highlights how each category is different from the others.
ChatGPT: Distilled spirits are a type of alcoholic beverage that are made by distilling fermented grains, fruits, or vegetables. The process of distillation concentrates the alcohol and removes impurities, resulting in a stronger and more purified drink. Here is a guide to understanding the different categories of distilled spirits and how they differ from one another:
Whiskey: Whiskey is a distilled spirit that is made by fermenting and distilling grains, such as barley, corn, rye, and wheat. The flavor profile of whiskey can vary greatly depending on the specific grains used, the production method, and the aging process. Whiskeys are further categorized as Scotch, Bourbon, Rye, Irish, and Japanese whiskey, each with different regulations and production methods.
Brandy: Brandy is a distilled spirit that is made by fermenting and distilling fruits, such as grapes, apples, and plums. The flavor profile of brandy can vary greatly depending on the specific fruits used, the production method, and the aging process. Brandy is further categorized as Cognac, Armagnac, and Calvados, each with different regulations and production methods.
Gin: Gin is a distilled spirit that is made by fermenting and distilling grain alcohol and infusing it with juniper berries and other botanicals. The flavor profile of gin can vary greatly depending on the types of botanicals used and the production method. Some popular types of gin are London Dry, Plymouth, Old Tom, Genever and New American gin.
Vodka: Vodka is a distilled spirit that is made by fermenting and distilling grains, such as barley, corn, rye, and wheat. The flavor profile of vodka is generally neutral, with little to no taste or aroma. Vodka is known for its high alcohol content and versatility in cocktails.
Tequila: Tequila is a distilled spirit that is made by fermenting and distilling the juice of the blue Weber agave plant. Tequila can only be produced in certain regions of Mexico, specifically the states of Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas. Tequila has a distinct smoky, earthy flavor and is often used in Margaritas and other cocktails.
Rum: Rum is a distilled spirit that is made by fermenting and distilling sugarcane juice or molasses. The flavor profile of rum can vary greatly depending on the specific ingredients used, the production method, and the aging process. Rums are further categorized as white, gold, dark and spiced rum, each with different characteristics.
Liqueurs: Liqueurs are distilled spirits that are made by infusing alcohol with fruits, herbs, spices, and other flavorings, and then sweetening it with sugar or other sweeteners. The flavor profile of liqueurs can vary greatly depending on the types of ingredients used and the production method. Some popular types of liqueurs are cream, fruit, herbal, coffee, nut, and chocolate liqueurs.
Please note that this list is not exhaustive and there are many other types of distilled spirits available, each with their own unique flavor profile. Additionally, the flavor profile of distilled spirits can vary depending on the specific brand and the production method used.
I found this answer adequate but there were some things I wasn’t satisfied with. First of all, vodka and gin don’t have to be distilled from grains but often are. The main thing that defines vodka is it must be distilled higher than 95% ABV, which removes effectively any flavor. Gin typically starts with a neutral base and juniper must be the main flavor characteristic. I know, it feels like I’m really nitpicking here, but I want to make sure everything is clearly defined.
Secondly, tequila is a subcategory of a broader type of distilled spirit: agave spirits. Being that there are now tons of mezcals (also a subcategory of agave spirits) readily available, we should be using “agave spirits” as a main distilled spirits category rather than tequila. So if you are reading this and you own a liquor store that has a sign that says “Tequila”, please swap it out for one that says “Agave Spirits”.
Lastly, I wanted further details about each category, so I asked it for more information starting with whiskey.
Write a guide to understanding the different types of whiskey around the world along with the general flavor profiles of each type.
ChatGPT: Whiskey is a popular spirit that is produced in various countries around the world, each with its own distinct style and flavor profile. Here is a guide to understanding the different types of whiskey along with their general flavor profiles:
Scotch Whisky: Scotch whisky is made in Scotland and is known for its diverse range of flavors. There are two main types of Scotch whisky:
Single Malt Scotch: Made from malted barley and distilled in pot stills at a single distillery. It offers a wide array of flavors, including fruity, floral, and smoky notes.
Blended Scotch: A blend of malt and grain whiskies from multiple distilleries. Blended Scotch tends to be smoother and more approachable, with flavors ranging from light and fruity to rich and smoky.Irish Whiskey: Produced in Ireland, Irish whiskey is typically triple-distilled and made from a mixture of malted and unmalted barley. Irish whiskey is known for its smoothness, light body, and a range of flavors that can include vanilla, honey, and grassy notes.
American Bourbon: Bourbon is a type of whiskey made primarily in the United States. It is made from at least 51% corn and aged in new, charred oak barrels. Bourbon often features rich, sweet flavors of caramel, vanilla, and oak, with some variations showcasing notes of spice, fruit, and smokiness.
Tennessee Whiskey: Similar to bourbon, Tennessee whiskey is produced in Tennessee and undergoes an additional charcoal filtering process called the Lincoln County Process. This gives Tennessee whiskey a distinctive character with flavors similar to bourbon but with a smoother and slightly sweeter profile.
Rye Whiskey: Rye whiskey can be produced in various countries, but it is commonly associated with the United States and Canada. Rye whiskey is made primarily from rye grain and offers a spicier and drier flavor profile compared to bourbon. It may feature notes of pepper, cinnamon, and nutmeg.
Japanese Whisky: Japanese whisky follows the production techniques of Scotch whisky and has gained recognition for its exceptional quality. Japanese whiskies exhibit a wide range of flavors, from light and delicate to rich and complex, often with notes of fruit, malt, and subtle smoke.
It's important to note that within each type of whiskey, there can be significant variations in flavor profiles based on factors such as the specific distillery, aging process, and ingredients used. Exploring different expressions within each category can provide a deeper understanding and appreciation of the diverse world of whiskey.
Some important things to note are that Scotch, Irish, and Japanese whisk(e)y must be aged for at least 3 years. Up until a few years ago, Japanese whisky did not follow similar standards to whisk(e)y made in other countries, however, recent standards, such as the minimum age, were introduced by the Japanese Spirits & Liqueurs Makers Association.
Also, bourbon is not primarily made in the US, it must be made in the US. I would have put bourbon and Tenessee whiskey as subcategories of American whiskey similar to how GPT put single malt scotch and blended scotch as subcategories of scotch. All American whiskeys except for corn whiskey (and soon American single malt whiskey) must be aged in new, charred oak barrels. There is no minimum age requirement for American whiskeys, however, it’s common to come across straight whiskey in the US that must be aged for at least 2 years (or at least 4 years if there is no age statement on the bottle).
Overall, this isn’t a bad list of whiskey categories, however, it’s not great. It doesn’t provide a nice, simple structure for understanding how the different types of whiskies throughout the world are related to and different from one another. Let’s see if the brandy guide is any better!
Write a guide to understanding the different brandy categories from around the world for the intermediate consumer.
ChatGPT: Brandy is a spirit made from distilled wine or fermented fruit juice. It is produced in various countries around the world, each with their own unique styles and traditions. Here is a guide to understanding the different brandy categories from around the world for the intermediate consumer:
Cognac: Cognac is a brandy that is produced in the Cognac region of France. It is made from specific grapes, primarily Ugni Blanc, Folle Blanche and Colombard, and double distilled in copper pot stills. Cognac must be aged for a minimum of two years in oak barrels and it is known for its smooth and complex flavor profile, with notes of vanilla, caramel, and fruit.
Armagnac: Armagnac is a brandy that is produced in the Armagnac region of France. It is made from specific grapes and distilled in a single pass in a continuous still. Armagnac is aged for a minimum of one year in oak barrels and it is known for its rich and robust flavor profile, with notes of fruit, spice, and wood.
Calvados: Calvados is a brandy that is produced in the Normandy region of France. It is made from apples and aged for a minimum of two years in oak barrels. Calvados is known for its crisp and fruity flavor profile, with notes of apple, pear and wood.
Grappa: Grappa is a brandy that is produced in Italy. It is made from the pomace, or the skins, seeds, and stems of grapes that are left over from winemaking. Grappa is distilled in a special still called a discontinuous still and it is known for its strong and robust flavor profile, with notes of fruit, spice and sometimes with a slightly bitter aftertaste.
Pisco: Pisco is a brandy that is produced in Peru and Chile. It is made from specific grapes and distilled in copper pot stills. Pisco is aged for a minimum of three months in oak barrels and it is known for its floral and fruity flavor profile, with notes of grape, apricot and peach.
When looking for brandy to try, pay attention to the label which will indicate the country of origin and the type of brandy it is. This should give you a good idea of what to expect in terms of flavor.
This breakdown was pretty good! I wouldn’t really add or change much except that Peruvian Pisco must be rested for at least 3 months in oak, however, Chilean Pisco does not need to be rested. I know, I know. I’m nitpicking. Let’s move on to gin!
Write a guide to understanding the different types of gin around the world along with the general flavor profiles of each type.
ChatGPT: Gin is a spirit that is made by distilling grain alcohol and infusing it with juniper berries and other botanicals. The flavor profile of gin can vary greatly depending on the types of botanicals used and the production method. Here is a guide to understanding the different types of gin around the world and their general flavor profiles:
London Dry Gin: This is the most common type of gin, and it is characterized by its strong juniper flavor and dry taste. London dry gin is made by distilling neutral spirit with botanicals, and then redistilling the mixture. The gin must have no added sugar or other sweeteners, and must be bottled at a minimum of 37.5% alcohol by volume.
Plymouth Gin: This type of gin is only produced in Plymouth, England and it has a slightly sweeter and more floral flavor profile than London dry gin. Plymouth gin is made by distilling neutral spirit with botanicals, and then redistilling the mixture. Plymouth gin must have no added sugar or other sweeteners, and must be bottled at a minimum of 41.2% alcohol by volume.
Old Tom Gin: This type of gin is considered a historical style that was popular in the 18th and 19th centuries. Old Tom gin is characterized by its sweeter taste, due to the addition of sugar during the production process. Old Tom gin is made by redistilling neutral spirit with botanicals and sugar.
Genever: This type of gin is considered the original gin, and it originated in the Netherlands. Genever is made by distilling malted barley, wheat, and corn with juniper and other botanicals. Genever has a malty, slightly sweet flavor with a strong juniper taste.
New American Gin: This is a relatively new style of gin that has emerged in the United States in recent years. New American gin is characterized by its unique and diverse botanical profile, which can include a wide variety of fruits, herbs, and spices. The flavor profile of new American gin can vary greatly depending on the specific botanicals used.
Flavored Gin: This type of gin is made by infusing gin with fruits, herbs, spices, and other flavorings. Flavored gin can have a very diverse flavor profile and can include a wide range of flavors such as: cucumber, lavender, Earl grey, Rose, etc.
Please note that this list is not exhaustive and there are many other types of gin available, each with their own unique flavor profile. Additionally, the flavor profile of gin can vary depending on the specific brand and the production method used.
This is also not a bad breakdown! Note: London Dry gin does not have to be made in London! I would have left out the minimum ABV requirement because this varies depending on what area of the world the gin is made in, which can get confusing. For example, in the US all gins (and all spirits for that matter) must be at least 40% ABV, however, in the EU gin only has to be higher than 37.5% ABV.
Old Tom gin is made with added flavors and sweeteners, so the sugar (or other sweetener) is added after distillation. I just wanted to ensure that was clear. Because it is also flavored, meaning flavoring is added after distillation, it is technically a flavored gin. Alright, enough about gins, let’s move on to agave spirits!
Write a guide to understanding the various categories of agave spirits from around the world and how the production process of each category is different from the others.
ChatGPT: Agave spirits, also known as mezcal and tequila, are made from the fermented and distilled juice of the agave plant. These spirits are primarily produced in Mexico, but can also be made in other countries such as the United States.
Tequila: Tequila is made from at least 51% blue Weber agave and can only be produced in certain regions of Mexico, specifically the states of Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas. Tequila production involves cooking the agave in industrial ovens, crushing it with a tahona (a large stone wheel), and then distilling it in copper or stainless steel stills.
Mezcal: Mezcal is made from a variety of agave species, not just the blue Weber agave, and can be produced throughout Mexico. The production process for mezcal is generally considered more traditional, as the agave is cooked in underground pits, crushed using a horse-drawn tahona, and then distilled in clay or copper stills. Mezcal is usually smokier in flavor than tequila due to the roasting process of the agave.
Sotol: Sotol is a spirit made from Desert Spoon (Dasylirion wheeleri) agave, which is native to the Chihuahuan Desert in the northern regions of Mexico and parts of the United States. Sotol production process is similar to Mezcal, with the agave plant being cooked in underground pits, crushed with a tahona, and distilled in copper stills.
Raicilla: Raicilla is a spirit made from a variety of agave species, like Mezcal, but it is produced in a specific region of Mexico, the Jalisco state. Raicilla production process is similar to Mezcal and Sotol, with the agave plant being cooked in underground pits, crushed with a tahona, and distilled in copper stills.
Bacanora: Bacanora is a spirit made from wild agave plants, known as "angustifolia haw" and it is produced in the state of Sonora, Mexico. Bacanora production process is similar to Mezcal, Sotol, and Raicilla, with the agave plant being cooked in underground pits, crushed with a tahona, and distilled in copper stills.
In summary, Tequila and Mezcal are the most well-known agave spirits, but there are other regional variations with different production methods and agave species used. Each category of agave spirit has its distinct flavor profile and characteristics, which is influenced by the agave species used, the production method, and the aging process.
Let’s clear some things up here. “Agave spirits, aka tequila and mezcal” is an inaccurate statement. Tequila and mezcal are the most common types of agave spirits, but these terms should not be used interchangeably. I have heard numerous times that “tequila is a type of mezcal” and “mezcal is any spirit made from agave”, but these are inaccurate statements. Tequila and mezcal, along with sotol, raicilla, and bacanora, are all legally defined by the Mexican government. They can only be made in certain regions of Mexico by distillers that have specific licenses. Otherwise, they can only label their products as “agave spirits” (or “destilados de agave”). So even though colloquially “mezcal” indicates a spirit distilled from agave, that’s not how it’s defined legally. I spend so much time talking about this because I want to make sure you don’t look past agave spirits at the liquor store just because they don’t say “mezcal” on the label! These agave spirits are usually made in an artisanal way when so many tequilas and mezcals are produced in an industrial manner. So make sure to look for agave spirits next time you’re searching for mezcals at the liquor store.
Speaking of being produced industrially, it is hard to come by tequila that uses tahonas for crushing the piñas. Often, mechanical mills are used. This is also common in the production of readily available mezcals, however, artisanal mezcals will use more traditional methods such as the tahona. You’re probably wondering why this is even important and the main takehome here is that the more the process is industrialized, the more that flavor is removed from the final spirit.
Nevertheless, ChatGPT did a decent job breaking down the various types of agave spirits (sotol technically isn’t an agave spirit because the Dasylirion wheeleri is agave-like, but not an agave plant. However, this is the best category for sotol to fall under). But I wanted to know if there were other types of agave spirits produced outside of Mexico, so I asked GPT.
Provide examples of agave spirits made outside of Mexico.
ChatGPT: While the majority of agave spirits are produced in Mexico, there are a few examples of agave spirits being made outside of the country. Here are a few examples:
Sotol: As mentioned before, Sotol can also be produced in parts of the United States, specifically in the Chihuahuan Desert regions of Texas and New Mexico.
Raicilla: Raicilla can also be produced in California, USA where it is made with different varieties of Agave species but not the Weber blue agave.
Agave Spirit: Agave spirit is a general term that is used for any spirit made from the Agave plant, regardless of where it is produced. Some agave spirits are produced in the United States, Australia, and Europe, using a variety of agave species.
Tequila: Tequila can also be produced outside of Mexico, mainly in South Africa, Australia, and Israel, but it must be made according to the regulations of the Tequila Regulatory Council (CRT) and must be made with at least 51% blue Weber agave.
Please note that the above-mentioned spirits are not as common as the ones produced in Mexico, and may not be as widely available. It is also important to note that the flavor profile and characteristics of agave spirits made outside of Mexico may be different from those made in Mexico, due to variations in agave species, production methods, and aging process.
Please provide the sources that cite that raicilla and tequila can be made outside of Mexico.
ChatGPT: I apologize for any confusion, Tequila and Raicilla can only be produced in certain regions of Mexico according to the Tequila Regulatory Council (CRT) and Mexican laws. The Tequila must be made with at least 51% blue Weber agave, grown, distilled and bottled only in specific regions of Mexico to be called Tequila. The same applies to Raicilla, it is a spirit made from a variety of agave species, but it is produced only in the Jalisco state of Mexico. My previous statement regarding Agave spirits made outside of Mexico was incorrect.
I included ChatGPT getting tripped up because I wanted to emphasize that you can’t believe everything that’s on the internet (yes, I know my blog post is also on the internet. So this is your invitation to fact-check me!). As I mentioned above, there are a lot of things about agave spirits that seem to be commonly accepted (i.e. “tequila is a type of mezcal”) that aren’t accurate once you look into them. Alright, let’s move on to rum!
Write a guide to understanding the different rum categories and different production methods of each category from around the world for the intermediate/expert consumer.
ChatGPT: Rum is a spirit made from fermented and distilled sugarcane juice or molasses. It is produced in various countries around the world, each with their own unique styles and traditions. Here is a guide to understanding the different rum categories from around the world for the intermediate consumer:
Caribbean Rum: This is the most well-known and widely-produced type of rum, with the majority coming from countries such as Jamaica, Barbados, and Cuba. The production of Caribbean rum typically begins with the fermentation of sugarcane juice or molasses. The fermented liquid is then distilled in copper pot or column stills. The rum is then aged in oak barrels, often previously used for aging bourbon or whiskey, for a period of time before being blended and bottled. Caribbean rums are known for their smooth and complex flavor profiles, with notes of tropical fruits and spices.
Spanish-style Rum: Also known as Ron, these rums are produced in countries such as Spain, the Dominican Republic, and Venezuela. They are aged for a longer period of time than Caribbean rums and are known for their smooth and elegant flavor profiles. Spanish-style rum is also known for its solera aging system, where a portion of older rum is blended with younger rum to create a consistent flavor profile.
British-style Rum: These rums are produced in countries such as Bermuda, Guyana, and Trinidad. They are known for their robust and full-bodied flavor profiles, with notes of caramel and toffee. The production process for British-style rum typically involves the use of pot stills for distillation and aging in bourbon or whiskey barrels for a period of time.
French-style Rum: Also known as Rhum Agricole, these rums are produced in the French Caribbean islands such as Martinique and Guadeloupe. They are made from fresh sugarcane juice and are known for their grassy and vegetal flavor profiles. The production process for French-style rum typically involves the use of column stills for distillation and aging in oak barrels for a period of time.
American-style Rum: These rums are produced in the United States and are known for their smooth and light flavor profiles. They are typically aged for a shorter period of time than other rums. The production process for American-style rum typically involves the use of column stills for distillation and aging in oak barrels for a shorter period of time than other rums.
When looking for rum to try, pay attention to the label which will indicate the country of origin, aging process and the type of rum it is. This should give you a good idea of what to expect in terms of flavor.
Well, at least it didn’t break down the rum category into white, gold, dark, and spiced rum, although I suppose that has more to do with how I prompted it. Rum categorization is an ongoing topic because each country regulates rum/rhum/ron differently. Not to mention, not every country recognizes those regulations and unfortunately, this leads to a lot of confusion around the various types of rum. So let’s get into it!
What is the problem with GPT breaking down the rum category into Caribbean, Spanish-style, British-style, French-style, and American-style rums? It’s better than categorizing them by color, however, these are not standardized terms. For example, rums from Jamaica and Cuba could not be more different from one another. Cuban rum has to be aged for at least 2 years and is typically charcoal filtered to provide a very light tasting rum (and also light in color). Jamaica on the other hand is known for producing funky, high-ester rums, meaning they are packed with overripened tropical fruit flavors. Putting these into the same group and calling them “Caribbean rums” seems silly and confusing. And most of the time a rum label that says “Caribbean rum” is going to be a blend of rums from anywhere in the Caribbean (usually with added flavors and sweeteners).
Now some people prefer to categorize rums based on colonial history, meaning as Spanish, French, and British style rums. As I mentioned above, these are not standardized categories and often they are not written on labels, but we can use this as a general guide for how some countries are making rum. ChatGPT did a decent job breaking down these styles. Although, Spanish-style refers to rums made in the former Spanish colonies such as Cuba, Puerto Rico, and Dominican Republic rather than referring to rums made in Spain.
What makes these three styles of rum different is their production methods. Spanish-style rums are typically molasses-based, column distilled, aged, and filtered and solera aging is common. This results in a lighter, more oak-driven flavor profile. British-style rums, like those produced in Jamaica and Barbados, are usually also molasses-based, however blending pot and column distillates is common. These rums robust and flavorful, however, the flavor profiles vary depending on the country of origin as well as the individual distillery. Don’t even get me started on all the different styles that are produced by each distillery! Finally, French-style rums tend to be made from fresh-pressed cane juice and column distilled, which gives the rums grassy and vegetal notes. Rums made from cane juice rather than molasses are known as agricoles. Rhum agricoles produced in Martinque and Guadeloupe are well defined and regulated by the French government.
Now, what about American-style rum? This isn’t usually a style included in the same list as the other styles that are based on colonial history. This is most likely because rum has recently been rediscovered in the US (it was an integral part of life in colonial America), and there are only a handful of distilleries just making rum. If I were to describe the style, it would be molasses-based, distilled with a hybrid pot still, and aged in American oak. I also wouldn’t describe rums produced in America as light, but rather oak-forward.
Again, ChatGPT didn’t do terribly, but it could have done better at breaking down the rum category. It is correct in saying that the country of origin, rum type, and how it’s aged will give you insights into the rum’s flavor profile. Let’s move on to liqueurs!
Write a guide that outlines the various types of liqueurs around the world.
ChatGPT: A liqueur is a type of spirit that is made by infusing alcohol with fruits, herbs, spices, and other flavorings, and then sweetening it with sugar or other sweeteners. The flavor profile of liqueurs can vary greatly depending on the types of ingredients used and the production method. Here is a guide to understanding the different types of liqueurs around the world and their general flavor profiles:
Cream Liqueurs: This type of liqueur is made by blending cream or dairy products with a base spirit, such as whiskey or brandy, and flavorings. Cream liqueurs are known for their rich and creamy texture, and can have a wide range of flavors such as chocolate, caramel, and coffee. Examples of cream liqueurs include Baileys, Kahlúa and Amarula.
Fruit Liqueurs: This type of liqueur is made by infusing alcohol with fruits, such as berries, citrus fruits, and tropical fruits, and then sweetening it with sugar. Fruit liqueurs can have a wide range of flavors, depending on the specific fruits used, and can be used in a variety of cocktails and desserts. Examples of fruit liqueurs include Cointreau, Grand Marnier, and Limoncello.
Herbal Liqueurs: This type of liqueur is made by infusing alcohol with herbs, spices, and other botanicals, and then sweetening it with sugar. Herbal liqueurs can have a wide range of flavors, depending on the specific botanicals used, and are known for their unique and complex flavor profiles. Examples of herbal liqueurs include Chartreuse, Fernet-Branca, and Campari.
Coffee Liqueurs: This type of liqueur is made by infusing alcohol with coffee beans, and then sweetening it with sugar. Coffee liqueurs are known for their rich and robust coffee flavor, and can be used in a variety of cocktails and desserts. Examples of coffee liqueurs include Kahlua, Tia Maria, and Patron XO Cafe.
Nut Liqueurs: This type of liqueur is made by infusing alcohol with nuts, such as almonds, hazelnuts, and walnuts, and then sweetening it with sugar. Nut liqueurs can have a rich and creamy texture and a nutty flavor, and are often used in baking and cooking. Examples of nut liqueurs include Frangelico, Amaretto, and Disaronno.
Chocolate Liqueurs: This type of liqueur is made by infusing alcohol with cocoa beans, and then sweetening it with sugar. Chocolate liqueurs are known for their rich chocolate flavor and can be used in a variety of desserts and cocktails. Examples of chocolate liqueurs include Godiva, and Creme de Cacao.
Please note that this list is not exhaustive and there are many other types of liqueurs available, each with their own unique flavor profile. Additionally, the flavor profile of liqueurs can vary depending on the specific brand and the production method used.
I don’t have much to say about the liqueurs because they’re hard to categorize. One thing is that Kaluah is a coffee liqueur, not a cream liqueur. I would also consider adding spice and flower liqueurs to this list, but otherwise, it has the right idea.
