Within Diageo are our international brands, which we undertake to distribute in the liquor category: Baileys, Sheridan's and Safari.
Ethyl alcohol of agricultural origin is used in the production of liquor. The origin of alcohol can be agricultural raw materials such as wheat, barley, and potatoes. The alcohol content of the liquor must be at least 15% by volume. In the production of fruit liquor, it is essential to use at least 25 kg of fruit for every 100 liters of alcohol to ensure 100% alcohol in the product. In the production of liquor, ethyl alcohol of agricultural origin is added with flavorings, milk, dairy products, fruit, and agricultural products such as wine, flavored, diluted with water, sweetened and bottled after resting.
The main category of liqueur is divided into two: fruit liqueur and liqueur. The fruit liquor production phase can be summarized as follows: The fruits that form the basis of the liquor are harvested during the ripening period. The fruits are processed and made ready for liquor production. Afterwards, parts such as fruit, fruit juice, and fruit peels are processed with ethyl alcohol of agricultural origin, and liquor is produced by applying various production techniques such as maceration and distillation to transfer the aromas to the liquor to be produced. The fruit liquor obtained in this way is diluted with water, sweetened, and bottled after resting.