• Distilled Spirit Specialty

  Sugar Wash: A Sweet Solution

  Posted by honkey on March 21, 2014 at 11:48 am

  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?

  daveflintstone replied 10 years, 9 months ago 3 Members · 2 Replies
• 2 Replies

• 

  artisan still design

  Member

  March 21, 2014 at 7:13 pm

  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.

• 

  daveflintstone

  Member

  March 22, 2014 at 12:38 am

  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.

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