Crèmes are a sub-category of the liqueur family, and contain a minimum of 250 grams of sugar per litre (whereas standard liqueurs usually only contain 100 grams per litre) and at least 15% ABV. Not to be confused with ‘cream liqueurs’, the cream-based liqueurs popular in Anglo-Saxon countries, crèmes are made from fruit and other raw materials, and are generally very sweet; they are consumed at the end of a meal or in a cocktail. Note that Crème de Cassis (blackcurrant) has a special classification and must contain a minimum of 400 grams of sugar per litre.

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