Are Japanese plums good for liqueur, and should I keep the skins on?

Expanded Explanation

Japanese plums (often more tart and aromatic than some European varieties) are excellent for liqueur because they bring bright stone-fruit acidity and perfume. Keep skins on for color and aroma, but avoid crushing them into mush—too much skin contact for too long can add bitterness and tannin.

Use 40–50% ABV and start tasting at day 5. Many plum infusions peak around 2–4 weeks, depending on ripeness and cut size. Halve and pit the plums; if you want a faint almond note, you can add a few cracked pits only if you’re confident in controlled, short contact—otherwise skip pits for safety and consistency.

Common mistakes include using underripe plums (thin, sharp), leaving fruit too long (compote notes), and oversweetening. Flavor impact should be tart, juicy, and slightly floral; vanilla or a tiny cinnamon note can round it. Store cool and dark; plum liqueurs often improve after a month of rest.