Should I use pomegranate juice or arils for pomegranate liqueur, and which tastes better?

Expanded Explanation

Arils (the seeds with pulp) usually give the best aroma because you’re extracting fresh fruit oils and the “sparkle” of the pulp, not just sweetness. Juice is convenient but often tastes flatter and can carry added acids or preservatives that change the balance. If you use juice, add it after you’ve made an alcohol infusion, not as the main extraction, because adding lots of water early can reduce stability and increase haze.

For arils, use 40–50% ABV and macerate 7–14 days, tasting from day 5. Keep arils mostly intact; crushing increases tannin from the seed and makes filtration harder. If using juice, use a smaller measured amount, then sweeten and adjust acid carefully—pomegranate is naturally tart, and over-acidifying can make it sharp.

Common mistakes are using low-proof alcohol (fermentation risk), over-crushing (bitterness), and chasing color by over-steeping. Flavor impact should be tart, ruby, and bright; a tiny vanilla note can round it, but keep spices minimal. Store cool and dark; pomegranate oxidizes, so minimize headspace and consider smaller bottles once opened.