이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 370개와 수입업체 477개가 색인되어 있습니다.
528건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-05-01.
오렌지 리큐르에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 528건을 분석하고, 월간 단가 벤치마크로 오렌지 리큐르의 수출 경쟁력과 소싱 리스크를 추적하세요.
오렌지 리큐르 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
오렌지 리큐르의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
오렌지 리큐르의 YoY 변동 상위 국가는 코스타리카 (+81.6%), 인도 (+71.5%), 영국 (+52.4%)입니다.
오렌지 리큐르 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 오렌지 리큐르 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 오렌지 리큐르 거래 단가가 있는 국가는 파나마 (14.54 USD / kg), 스위스 (11.68 USD / kg), 남아프리카 (10.54 USD / kg), 프랑스 (5.83 USD / kg), 네덜란드 (4.80 USD / kg), 외 5개국입니다.
오렌지 리큐르의 원산지-도착지 무역 흐름을 금액, 물량, 점유율 기준으로 분석해 수요 측 소싱 채널을 모니터링하세요.
Classification
Product TypeProcessed Food
Product FormBottled spirit drink (liqueur)
Industry PositionValue-added alcoholic beverage
Market
Orange liqueur is a sweetened, orange-flavoured spirit drink typically traded within the broader international customs category for liqueurs and cordials (HS 220870). Market positioning is closely tied to cocktail culture (notably styles marketed as triple sec or curaçao) and to premiumization within the spirits aisle and on-trade mixology. Because it is shelf-stable and shipped as a finished bottled product, global trade logistics resemble other distilled spirit drinks more than fresh citrus supply chains. The most material upstream vulnerability is volatility in citrus peel/essential-oil availability and cost driven by citrus diseases such as Huanglongbing (citrus greening).
Specification
Major VarietiesTriple sec (orange-flavoured cordial/liqueur type designation in U.S. standards), Curaçao (including coloured variants, e.g., blue curaçao, in U.S. standards), Orange liqueur blended with grape brandy/brandy-style bases (style category; formulations vary by producer and regulation)
Physical Attributes
Pronounced orange/citrus aroma with sweetened palate; colour ranges from clear to amber, with some coloured curaçao variants
Compositional Metrics
European Union: liqueur minimum alcoholic strength by volume is 15%, and minimum sweetening products (as invert sugar) is 100 g/L in the general case (with specified lower thresholds for some specialty liqueurs)
United States (TTB standard of identity): cordials/liqueurs must contain sugar at not less than 2.5% by weight of the finished product
Packaging
Sealed bottles (commonly glass) with tamper-evident closure; label declarations driven by destination-market spirits regulations (e.g., alcohol strength, legal name/class/type)
ProcessingCitrus oil fraction (from peel/essences) can be oxidation-sensitive; filtration and controlled storage help preserve aroma and prevent haze
Supply Chain
Value Chain
Citrus peel/essence sourcing → maceration/infusion and/or distillation → blending with base spirit, water, and sweetening → resting (optional) → filtration/polishing → bottling → distribution via spirits channels (on-trade, retail, duty-free)
Demand Drivers
Cocktail and mixed-drink usage (orange-flavoured liqueur as a core modifier in many classic and contemporary recipes)
Premiumization and brand-led differentiation (base spirit choice, flavour intensity, and positioning)
Foodservice and hospitality recovery cycles affecting on-trade volumes
Temperature
Ambient distribution is typical; avoid heat and prolonged light exposure to protect citrus aromatics
Shelf Life
Unopened product is generally shelf-stable; post-opening quality is driven primarily by oxygen exposure and volatile aroma loss rather than microbial spoilage
Risks
Plant Disease HighHuanglongbing (citrus greening) is described by USDA as one of the most serious citrus diseases worldwide, with no cure and potential to kill trees within a few years. As orange liqueur depends on citrus-derived peel and aromatic components, disease-driven shocks to orange supply can tighten availability and raise costs for peel, essential oils, and related flavouring inputs.Diversify citrus-origin sourcing for peel/essences across multiple regions, maintain qualified alternate flavouring input suppliers, and use longer-term contracts and inventory buffering for critical citrus-derived inputs.
Regulatory Compliance MediumSpirit drink legal definitions, permitted flavouring sources, sweetening thresholds, additives/colours, labeling rules, and excise regimes vary across jurisdictions (e.g., EU spirit drink categories vs. U.S. class/type standards). Non-compliance can trigger relabeling, border holds, or market withdrawals.Maintain destination-market regulatory dossiers (composition, additives/colours, ABV, sweetening basis), and pre-approve label artwork and claims with local compliance review.
Product Integrity MediumCounterfeit and diverted spirits can appear in complex distribution networks, creating consumer safety risks and reputational damage for legitimate suppliers.Use track-and-trace, tamper-evident packaging, controlled distributor authorization, and routine market sampling.
Sustainability
Packaging footprint (glass and secondary packaging) and distribution emissions typical of bottled spirits trade
Upstream citrus disease pressure can increase orchard chemical inputs and replanting needs, raising environmental scrutiny in citrus supply regions
Energy use in distillation (where used) and blending/bottling operations
Labor & Social
Seasonal agricultural labor conditions in citrus harvesting and peel/essential-oil supply chains
Illicit/counterfeit alcohol risks in some markets with consumer safety and brand-integrity implications
FAQ
What makes an orange liqueur a “liqueur” under EU rules?Under EU spirit drink rules, a “liqueur” is a spirit drink with a minimum alcoholic strength of 15% ABV and a minimum sweetening content expressed as invert sugar of 100 g/L in the general case. Citrus-fruit liqueurs have additional flavouring-related constraints described in the EU spirit drinks regulation.
How does the U.S. define cordials and liqueurs, and where do triple sec and curaçao fit?U.S. standards define cordials and liqueurs as flavored distilled spirits made by mixing or redistilling spirits with fruits or other flavoring materials and containing sugar of at least 2.5% by weight. The same U.S. standard lists “Triple Sec and Curacao” as orange-flavoured cordial/liqueur type designations.
What is the single biggest upstream supply risk for orange liqueur ingredients?Citrus greening (Huanglongbing) is a major risk because it can severely reduce citrus yields and fruit quality and has no cure; disruptions in orange production can cascade into tighter supply and higher prices for peel- and oil-derived flavour inputs used in orange liqueurs.