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BVland Butterscotch liqueur Rating:3

Visited: 2009

Imagen BVland Butterscotch liqueur

Family:Other Liqueur


BVland presents a range of spirits identified by their brightness and aroma, which come from essences of aromatic fruits and plants from diverse corners of the world, sweetened with the sap of the same plants and coloured with natural colorants.

Preparation – production: Three fundamental components are involved in their preparation: alcohols from cereals, several types of sugars to give the corresponding sweetness to each type of liqueur and the aromatic stage that identifies it. 

The aromatic stage is one of the main characteristics of the production of BVland liqueurs. To achieve a product with its own identity macerations are carried out on the previously selected fruits, ensuring that their ripeness is optimum so that they provide very well-defined esterified aromatic components and with a natural accent that reminds us of the moment of picking ripened fruit. The selection of suitably ripe fruit enables us to obtain persistent aromas in time, which do not become distorted and give the product stability in aroma and taste, as well as a generous amount of sugars from the fruit itself. 

Having macerated these fruits in a mixture of alcohol and water for a specific time, these macerations are distilled in our traditional stills in order to extract the different aromatic compounds. These distillations are carried out and strictly controlled by expert distillers with longstanding experience in obtaining aromas. 

The alcohol content in the liqueurs is done through the distillations of the macerations and with a small amount of previously treated cereal alcohols and filtered with activated carbon in order to eliminate undesired smells and flavors in the final product.

The final sweetness is achieved with several sugars such as maltose, fructose and glucose. Their combination is carefully balanced to avoid over-sweetness that overshadows the characteristic flavors and aromas that the other components provide to the formula. In this stage acids from fruits are combined, such as citric acid, tartaric acid and malic acid, to combine the sweetness with the acidity of the fruit from which it comes.

Tasting notes
  • Colour: Dark topaz, bright and transparent.
  • Aroma: Sweet pulsating aroma with subtle touches of dried fruits such as walnuts and hazelnuts, it gives off a primary aroma of caramel, a butterscotch aroma.
  • Flavour: Medium sweet, of caramel, slightly bitter like the formation and creation of butterscotch, with tendency towards hazelnut and sugared almond.
  • Sensation on swallowing: Well-identified sweetness, slightly bitter and burning due to the alcohol content, giving the sensation of pleasant fieriness in the throat when swallowing. 

  • Category: Liqueurs.
  • Alcohol content: 18°
  • Suggestions - how to drink it: Drink it very cold, or with or without ice. Very pleasant as an aperitif or digestive. Due to its concentration of sugar we suggest you drink it with non-sugar sweeteners.
  • Prizes: Silver Medal (Best in Class) International Wine & Spirits Challenge 2010.


Source: Masoliver Grup

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