When it comes to alcoholic beverages, the terms liqueur, spirit and amaro are often used as if they were interchangeable. In reality, they refer to very different categories, both in terms of production methods and in relation to taste, alcohol content and how they are consumed. Understanding the difference between liqueurs and spirits is not just a theoretical matter: it helps you choose what to drink, when to drink it, and how to use it properly in mixing.
This article clearly and accurately explains the differences between liqueurs, spirits and amari, answering the most common questions and bringing clarity to definitions that are often confusing.
What’s the difference between a liqueur and a spirit?
The main difference between a liqueur and a spirit lies in the production process.
A spirit is produced by distilling a fermented raw material. The process starts with a mash or alcoholic liquid obtained from the fermentation of natural sugars (grapes, grains, sugarcane, potatoes), which is then distilled to separate the alcohol from water and other compounds. The result is a dry alcoholic beverage, with no added sugars, and an alcohol content generally ranging between 38% and 50% ABV.
A liqueur, on the other hand, is made from an alcoholic base (often a spirit or neutral alcohol) to which sugar is added, along with natural flavorings, spices, herbs, fruit or infusions. By law, a liqueur must contain a minimum amount of sugar, which is precisely what makes it sweeter, more viscous and generally lower in alcohol content than a spirit.
In short, the spirit is the origin, while the liqueur is a subsequent transformation.
What’s the difference between a spirit and an amaro?
Here too, the distinction is linked to composition and purpose.
A spirit is essential, dry and direct. It expresses the character of the raw material and the distillation method. It is usually enjoyed neat, sipped slowly, or used as a cocktail base.
An amaro, instead, is a specific category of liqueur. It is made by infusing bitter herbs, roots, barks and spices in alcohol, with the addition of sugar. The result is a complex beverage with a distinctly bitter taste, often associated with the Italian digestive tradition.
The difference, therefore, is not only technical but also functional: a spirit is a “pure” drink, while an amaro is an aromatic preparation historically linked to digestion.
What’s the difference between an amaro and a liqueur?
From a regulatory standpoint, amaro is a liqueur. However, not all liqueurs are amari.
Liqueur is a broad category that includes very different products: sweet, creamy, citrus-based, spiced or fruity. Amaro represents a well-defined subcategory, characterized by the dominant presence of bitter-tasting botanicals of vegetal origin.
A liqueur can be chocolate, coffee, hazelnut or fruit-based; an amaro, instead, must maintain a balance between sweetness and bitterness, with a complex and layered aromatic profile. The mouthfeel also differs: liqueurs tend to be smooth and round, while amari are drier and more persistent.
What is meant by amaro?
The term amaro refers to an aromatized alcoholic beverage made from herbs, roots, spices and plant-based ingredients with a bitter taste. Traditionally, it originated as an herbal preparation used to aid digestion, and only later became a convivial drink.
Italian amari represent a true cultural excellence: each region has its own recipes, often secret, combining dozens of different botanicals. The alcohol content generally ranges between 20% and 35% ABV, with a lower sugar presence than sweet liqueurs, yet still necessary to balance the bitterness of the herbs.
Today, amaro is no longer just an after-dinner drink, but a key ingredient in contemporary mixology.
What are the seven main spirits?
In common usage and the most widespread classification, there are seven major families of spirits, defined by raw material and production method.
- Whisky is made by distilling fermented grains and is characterized by aging in wooden barrels.
- Rum is derived from sugarcane or molasses and is typical of tropical regions.
- Gin is a spirit flavored with juniper berries and other botanicals.
- Vodka is a neutral spirit, made from grains or potatoes, designed to be as flavorless as possible.
- Brandy is obtained by distilling wine and is often aged in wood.
- Grappa is an Italian spirit made from grape pomace.
- Tequila is produced by distilling blue agave.
These spirits share the absence of added sugars and a dry, clearly defined alcoholic structure.
How to tell liqueurs from spirits
Recognizing whether you’re dealing with a liqueur or a spirit is easier than it seems if you observe a few key elements. Sweetness on the palate is the first clue: if the taste is sweet or syrupy, it’s almost certainly a liqueur.
Alcohol content is another factor: spirits tend to have a higher ABV. Texture also helps—liqueurs are often denser, while spirits flow lightly in the glass.
However, some products can be confusing. Let’s look at them one by one.
Is limoncello a spirit?
No, limoncello is not a spirit, but a liqueur. It is produced by infusing lemon peels in alcohol, followed by the addition of water and sugar. No citrus distillation takes place. Its pronounced sweetness and relatively moderate alcohol content clearly place it in the liqueur category.
Is rum a liqueur or a spirit?
Rum is a spirit. It is produced by distilling fermented molasses or sugarcane juice. There are also rum-based liqueurs, made by adding sugar and flavorings, but rum itself—especially agricultural or aged styles—is a spirit in every sense.
Is vermouth a spirit?
No, vermouth is not a spirit. It is an aromatized wine, fortified with alcohol and flavored with herbs and spices, including wormwood. Although it contains added alcohol, its base remains wine. From a regulatory standpoint, it falls under aromatized wines, not spirits.
Is whisky a liqueur?
No, whisky is not a liqueur, but one of the most iconic spirits in the world. It contains no added sugars and develops its aromatic profile through grain fermentation, distillation and barrel aging. Any perceived sweetness comes from the wood, not from sugar.
Is grappa an amaro?
No, grappa is not an amaro, but a spirit. It is made by distilling grape pomace and does not involve the addition of sugar or flavorings. There are aromatized or barrel-aged grappas, but the structure remains that of a dry spirit. An amaro may have a similar alcoholic base, but the production process is entirely different.
Is wine a spirit?
No, wine is not a spirit. It is a fermented beverage, obtained by transforming the sugars in grapes into alcohol, without any distillation process. However, many spirits—such as brandy or cognac—originate from wine through subsequent distillation.
