Dried kokum, widely used in coastal Indian cooking, brings vivid ruby color and a pleasant, wine like sourness to liqueurs. Its tangy, slightly fruity character balances sweetness and brightens heavier bases such as rum or dark spirits. Kokum works beautifully with spices, citrus, or tropical fruits, adding refreshing sharpness and layered depth. It is perfect for vibrant, coastal inspired liqueurs with a clean, lingering finish.
Concentrated sour fruit, smoky-tart notes, deep berry acidity.
Adds strong acidity and depth; excellent for bold, amaro-style liqueurs.
Break pieces; 60–120 g per 1 L. Infuse 2–4 weeks in rum or vodka.
Cinnamon, chili, cacao, honey, orange peel.
This website uses cookies to ensure you get the best experience on our website. Read our Privacy Policy.