Maceration
Also known as: steeping
In short
Maceration means letting solids steep in liquid until they have given up their aroma: strawberries in gin, spices in rum, citrus peels in sugar. We explain the principle and the link to oleo saccharum and infusion.
In depth
What is maceration?
Maceration means letting solids such as fruits, spices or peels steep in a liquid until it has taken on aroma, color and character. The liquid can be a spirit, a syrup or even sugar: oleo saccharum, the oil sugar made from citrus peels, is a maceration and has its own entry with us.
Time is the ingredient
Maceration needs patience, depending on the ingredient you count in hours to days. Soft fruits give up their aroma quickly, hard spices need their time, and anyone in a hurry should look at sous vide infusion, which speeds up the steeping.
The relatives
The sibling principle is infusion with its own entry. And a maceration hides inside a shrub as well: fruit meets sugar before the vinegar joins.
Remember this one
"The filler makes the length, maceration makes the patience, the frosted glass makes the cold."
At our lounge
Ask us for drinks with steeped aromas, maceration is something you can taste.