Infused Alcohol Drives Success in the Fruit Beverage Industry

In recent years, beverages with infused alcohol have gained considerable popularity in markets such as the United States and Canada. This growth is the result of a combination of trends toward more natural products, authentic flavors, and experiences that go beyond standard drinks.

Infusions with fruit puree meet these high expectations and also provide a richer and more complex sensory experience. Thus, more and more bars, restaurants, and specialty stores are increasingly offering fruit alcoholic drinks on their menus and shelves.

Drinks with Infused Alcohol: How to Optimize the Industrial Process?

There are specialized techniques that improve the industrialization of alcohol infusions and their congeners, for example:

• Apple cider cocktails,
• distilled spirits,
• and beer styles with fruit puree.

Therefore, consider these recommendations to ensure the final product's consistency, quality, and safety.

Selection of High-Quality Fruits

The natural raw material must be at its optimum ripeness. This ensures that the flavors are effectively transferred to the alcohol.

Preparing the Puree

it is essential to use appropriate machinery to ensure a smooth and uniform texture.

Temperature Control

During infusion, it is important to keep the alcohol and fruit puree at a low temperature. This helps to preserve the natural flavors and aromas of the fruit and prevents degradation of the product.

Infusion Time

A too-short infusion may result in a poor flavor. However, a prolonged one can result in bitter or unwanted flavors. In other words, experimenting with different times and performing sensory tests can help find the perfect balance.

Filtration and Clarification of the Infused Alcohol 

After infusion, the product must be filtered to remove any solid residue. Then, further clarification ensures that the final beverage is visually appealing and free of any impurities.

Keys to the Commercialization of Drinks with Infused Alcohol

Once you acquire a high-quality product, the next challenge is to market it effectively. Therefore, consider these strategies to achieve it:

• Label and packaging: packaging should reflect the quality and handcrafted character of the product. Use bright colors and graphics that represent the natural ingredients.
• Brand narrative: in your social media, talk about the origin of the fruits, the production process, and your brand values to connect emotionally with consumers.
• Tastings and events: organize tastings and participate in local events to increase the visibility of your products. It also allows consumers to experience the distinctive flavors of infusions.
• Constant innovation: experiment with new fruit combinations, explore different infusion techniques, and stay on top of market trends.

Infused alcohol drinks with fruit purees represent a great opportunity for beverage producers. Dare to incorporate them to capture the attention of consumers looking for authentic and refreshing options, you must innovate to reach a wider audience and impress your customers.

Bibliographic references

Diageo Bar Academy. (2024). Una guía para barrenderos sobre la infusión. https://www.diageobaracademy.com/es-lac/home/entrenamiento-en-linea-y-e-learning-articulos/una-guia-para-bartenders-sobre-la-infusion

Lozano, F. (n.d.). Producción de bebidas alcohólicas a partir de diferentes frutos colombianos. Universidad de Los Andes, Departamento de Ingeniería Química. https://repositorio.uniandes.edu.co/server/api/core/bitstreams/c858bb04-d2fa-42d4-9779-d2f2f1e9eb37/content