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Liqueurs are historical descendants of herbal medicines; they were made in Italy as early as the 13th century and were often prepared by monks. In the United States and Canada, where spirits are often called liquor , there is often confusion over liqueurs and liquors, especially as many spirits today are available in flavored form . The most reliable rule of thumb is that liqueurs are quite sweet and often syrupy in consistency, while liquors are not. Most liqueurs have a lower alcohol content 15–30% ABV than spirits.
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