What mistakes make pine shoot liqueurs overly resinous?

Expanded Explanation

The most common mistake is using too many shoots or leaving them in alcohol for too long. Young pine shoots are aromatic and can move quickly from fresh, citrusy, and green into thick resin, bitterness, and medicinal sharpness. A long maceration may seem tempting, but it often extracts heavier compounds that overpower the liqueur. Once the resin character becomes excessive, it is difficult to correct fully with sugar or honey.

Another mistake is using older, tougher pine growth instead of soft spring shoots. Mature needles and woody pieces can bring harsher flavours, especially if crushed heavily or infused in strong alcohol. Including too much brown stem material can also make the result woody and dry. The best material is tender, clean, fresh growth with a bright aroma and no signs of damage, pollution, mould, or dryness.

Poor balance can also make resin seem stronger. Too little sweetness, no acidity, or no resting time may leave the liqueur sharp and unfinished. Honey, lemon, apple, vanilla, or gentle spice can help round the profile, but moderation is still essential. Strain early, taste often, and let the finished liqueur mature before judging the final flavour.