honkey Posted March 21, 2014 Share Posted March 21, 2014 Is there anything in the US that prevents distilleries from fermenting table sugar (I know it needs to be inverted for yeast to easily ferment it) to be used as a base for liqueurs? Link to comment Share on other sites More sharing options...
Artisan Still Design Posted March 21, 2014 Share Posted March 21, 2014 even table sugar level refinement, if its from a cane base, its still technically a rum. beet sugar base, not sure what you would call it, but theres no legal reason you wouldn't be able to use this for a base in your liqueurs. Sugar beet Neutral is common in Europe. Link to comment Share on other sites More sharing options...
daveflintstone Posted March 22, 2014 Share Posted March 22, 2014 even table sugar level refinement, if its from a cane base, its still technically a rum. beet sugar base, not sure what you would call it, but theres no legal reason you wouldn't be able to use this for a base in your liqueurs. Sugar beet Neutral is common in Europe. No, sugar cane based ferments and distillations are not technically a rum, anymore than corn based ferments and distillations are technically a whiskey. The type of commodity alone does not determine the class of liquor. So to answer the original question, there are no restrictions on type of commodity used for base liqueurs. Link to comment Share on other sites More sharing options...
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