Dried figs offer concentrated fruit sugars and a caramelised, almost toffee depth that enriches liqueurs with warmth and structure. Their dense sweetness builds body and smoothness, while subtle earthy notes add complexity. They infuse beautifully into brandy, rum, or spiced bases, pairing well with cinnamon, vanilla, coffee, and citrus zest. The result is a rich, comforting liqueur with a long, mellow finish.
Concentrated fig sweetness, caramel notes, chewy dried-fruit richness.
Adds dense sweetness and depth; excellent for winter or dessert-style liqueurs.
Chop dried figs; 250–400 g per 1 L. Infuse 4–8 weeks in brandy or rum.
Cinnamon, clove, vanilla, coffee, cacao, orange peel.
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