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Among Irish Cream liqueurs, particularly lower-shelf than the big names, do any use an all-out unrefrigerated-single-serve-coffee-creamer approach to achieving shelf stability, i.e. tetrasodium pyrophosphate and other preservatives? If so, any clues as to which do and which don't? Can assumptions be drawn based on ABV? Price? Other factors?

  • Do they not need to list the ingredients? – Bee Jul 10 at 15:15
  • In the US it's not required to list ingredients on liquor. – Nathan Knutson Jul 10 at 22:37
  • Ah that makes sense – Bee Jul 11 at 12:30

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