Why does pine shoot liqueur turn bitter or too resinous?

Expanded Explanation

Pine shoot liqueur can become bitter when the shoots are too old, woody or dark green. The best material is soft, young, light-green spring growth. Older shoots contain stronger resin and tougher plant material, which can dominate the drink and create a harsh medicinal finish instead of a fresh woodland aroma.

Another common mistake is over-maceration. Pine shoots, citrus zest, ginger and juniper are all powerful ingredients. Leaving them in alcohol for too long can make the liqueur taste heavy, sharp or overly gin-like. Orange zest in particular should be used with restraint because it can easily cover the delicate pine flavour.

Bitterness can also come from poor filtering or pressing the shoots too aggressively. Gentle pressing is useful, but crushing the plant material hard can release rougher flavours. To fix a slightly bitter batch, let it mature for several months, then adjust with a small amount of honey syrup if needed. Severe bitterness is harder to correct, so careful timing and ingredient selection matter most.