Why does white grape liqueur taste too spicy, bitter or perfumed?

Expanded Explanation

An overly spicy or perfumed result usually means the aromatics were extracted too strongly for the delicate white grape base. Cardamom, coriander, ginger and saffron are all potent compared with the fruit, and even the correct quantities can become dominant if they are heavily crushed, infused too long or used with grapes that have relatively mild flavour.

Bitterness can also come from damaged grape seeds, excessive crushing or prolonged contact with stems. Grapes should be destemmed and only lightly crushed or halved. Cardamom pods and coriander seeds should be opened gently rather than ground. Once a harsh spice note is detected, remove the aromatics immediately instead of hoping additional infusion will soften them.

After filtration, allow the liqueur to rest before making major corrections because sharp spice edges often settle. If it remains too intense, blend in a small measured quantity of plain white rum or a separately prepared grape infusion. A little additional sugar or honey can round bitterness, but excessive sweetness will not truly fix an over-extracted spice profile.