"A higher sugar content in a liqueur means that it will have a shorter shelf life compared to other liquors with less sugar and a higher percentage of alcohol. More sugar in an alcohol creates an environment that promotes micro-organisms to grow, as bacterias feed on sugar, increasing the chances of bacteria growing in your liqueur bottles over time."
"Liquors that are higher in ABV have a lower chance of bacterial growth after the bottle has been opened, as alcohol kills most bacteria."
"The majority of liqueurs can be safe to drink between six months to a year after opening when stored properly. Any liqueurs with fruit or cream in them are particularly sensitive to spoilage."
Aging enhances flavors in some alcoholic beverages, particularly fine wines and barrel whiskeys. However, not all alcohol benefits from aging. Liqueurs, which contain higher sugar levels, have shorter shelf lives and are prone to bacterial growth. Proper storage is essential to prolong the shelf life of liqueurs, especially those with fruit or cream. Most liqueurs can remain safe to drink for six months to a year after opening if stored correctly.
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