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Remember that fruit spirits are not sweetened but liqueurs are. For example, Kirsch is unsweetened but cherry brandy is sweetened. Flavour is added to liqueurs in one of three ways. First, they may be distilled with flavouring in a pot still. Secondly, as done with soft fruits, the flavouring element may be soakeed in the alcohol for about four weeks. The third method is to pump the alcohol over the flavouring, similar to the way water is pumped over coffee in a percolator.
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