A World of Sweet Traditions and Bold Innovations

Often misunderstood or underestimated, liqueurs are one of the most versatile and culturally expressive categories in the spirits world. At their core, liqueurs are made by combining a base spirit - like brandy, rum or neutral alcohol - with added flavours from fruits, herbs, spices, nuts, flowers or creams, then sweetened to taste. 

But what makes them interesting isn't just their variety. It's their ability to tell stories: regional traditions captured in liquid form, unexpected ingredient combinations, and new styles that respond to today’s drinkers - whether that’s through lower alcohol, more natural ingredients, or flavour-led innovation. 

This year’s IWSC results prove that the category is evolving with purpose. From 335 entries spanning 10 countries, all were awarded medals, including 18 Gold Outstanding and 48 Gold medals. Floral liqueurs claimed unexpected prominence, whilst traditional categories like citrus fruit (68 medals) and orchard fruit (54 medals) demonstrated that classic doesn't mean predictable when executed with precision. 

A Floral Renaissance  

“Interestingly, it seemed to be floral’s time to shine,” noted IWSC Spirits Judging Committee member David T. Smith. “We had a beautiful chamomile liqueur – so intense, and you think how delicate chamomile is – but it was well captured. Cherry blossom, likewise, and a bergamot [liqueur] as well.” 

These results weren’t luck. “The biggest surprise was the quality of the floral liqueurs,” Smith continued. “Petals can break down, become tannic and bitter. We saw brilliant execution - real skill in distilling and production.”

Floral liqueurs also have commercial potential: “These could work nicely with wine or low-alcohol cocktails. Just a little lemon, sparkling water – you’ve got a spritzy drink with relatively low alcohol and sugar.” 

A Note On Flavour  

Germany led the medal tally with 50 winning entries, followed by the Netherlands (48) and Italy (35). But some of the most intriguing stories came from further afield: Japan (15 medals), Taiwan (14), and Croatia (16) reminded judges and buyers that regionality - and story - remain essential. 

Soplica from Poland impressed with a multitude of Bronze and Silver wins across lemon, hazelnut and raspberry liqueurs. Taiwan offered inventive, corn-flavoured liqueurs, while Japan and China highlighted the enduring appeal of plum-based and floral blends. 

Judge Oscar Angeloni noted, “Hot, spicy notes are getting more popular. The trend is reflecting consumer needs.” This appeared across multiple bronze winners featuring ginger, cinnamon, and exotic spice blends. 

When Quality Counts 
 
The results revealed a category in transition. “As has been the case for the last few years, we’ve seen the quality increase again and again – especially around how realistic the flavours are,” Smith said. 

However, judge Richard Applegate shared a note of caution: “A lot of the liqueurs were uninspiring – thin and watery. It shows when they’ve been developed to a price point.” His advice to producers was clear: "I would recommend investing in quality of liqueur flavours and mouthfeel. Several of the submissions were basic with simple flavours that didn't deliver quality products." 

Coffee, Cream and Beyond
 
Coffee liqueurs remain a pillar of the category - 30 medals were awarded this year, with bronze winners like Switzerland's Swiss Mountain Cold Brew Coffee Liqueur and Australia's Panama Craft Distilling Xopa Coffee Liqueur showing global interpretation of this classic category. 
 
Cream-based entries also impressed - over 19 medals were awarded across diverse combinations, from traditional Irish expressions to innovative Asian-inspired matcha cream offerings.  

On the topic of experimenting with flavour, Smith said “To make just a good orange liqueur doesn’t necessarily cut it anymore. You have to explore different flavour profiles. We had a corn-flavoured liqueur - and you go, I can see how that could work with certain whiskies.” 

Does It Make You Take Notice?

For buyers, these results act as a spotlight. “Winning a medal at the IWSC is an indication of product quality – it tells consumers that what they’re buying tastes like what it says it is,” Smith explained. “That bridge between expectation and reality is so important.”

With more consumers looking for lower-ABV options, nostalgic styles, and authentic flavour stories, today’s best liqueurs are perfectly positioned – particularly those balancing craft and creativity.

See below for a full breakdown of gold medal winners, and click through to our results page to see all medal-winning liqueurs.