A shelf-stable, plant-based base — engineered in Italy — that holds its emulsion through acid, alkali, heat and alcohol, at significantly lower fat. No homogenizer needed: finish it with a standard mixer, wherever your distillery is.
Ethanol, low pH and heat are what normally break a cream liqueur — proteins flocculate, fat separates. Vellera holds the structure together with a plant-based system at significantly lower fat than a conventional cream liqueur, encapsulating years of formulation craft into a single base that any maker can use without a laboratory of their own.
A fully vegan base that carries far less fat than a traditional cream liqueur — a lighter, dairy-free profile without losing body.
Holds its emulsion through acidic and alkaline recipes, different temperatures and the addition of high-proof spirit.
Finish it with a standard mixer. No high-pressure homogenization, so it fits a small distillery's existing equipment.
No homogenizer, no critical window. Add the water phase, then the alcohol phase, in sequence with an ordinary mixer — the process is forgiving, and the alcohol goes in locally so excise and customs are handled downstream by the distillery.
Plant-based, ambient-stable powder, with batch certificate.
Mix in water with a standard mixer — no homogenizer.
Their spirit and aroma, added in sequence. Forgiving process.
Finished under their own label.
Set the product you want. Move any slider and everything else recalculates — what to order, what to add, what it costs.
Indicative mass balance for planning. Final ABV, pH and density are verified on the reconstituted product and confirmed with you during sampling.
The sequence is forgiving — no narrow critical window, no restrictive conditions. Full parameters ship with your technical data sheet.
The base carries acidic and alkaline flavourings equally well — that tolerance is what lets one base serve an entire range. A starting map; your aroma house will refine it.
Lemon, bergamot, blood orange, mandarin, yuzu. Acidic — the classic stress test for a cream, and where the base earns its keep.
Espresso, cold brew, cocoa, dark chocolate, hazelnut praline. The alkaline side, deep colour, strong market pull.
Hazelnut, almond, pistachio, salted caramel, torrone, biscuit. The commercial heartland of cream liqueurs.
Whisky, aged rum, amaretto, brandy, coffee liqueur. Let the spirit lead and keep the flavouring restrained.
Cinnamon, cardamom, chai, bourbon vanilla, tonka, gingerbread. Strong seasonal and gifting performance.
Strawberry, banana, coconut, tiramisù, panettone, cheesecake. Playful, well suited to small formats and RTD.
An assistant that turns a recipe idea into numbers: base required, cost per litre, predicted stability and shelf life — then generates the technical data sheet automatically.
Behind the scenes: digital batch traceability, auto-generated certificates of analysis, B2B lead scoring, demand forecasting and automated invoicing.
A shelf-stable powder that reconstitutes into a drinkable cream, engineered to keep its emulsion across acidic and alkaline pH and in both water and alcohol — so producers can flavor and alcoholize it locally without separation.
Finished cream liqueur is mostly water and needs refrigerated transport with a short shelf life. The dry base ships dense and ambient-stable, cutting cost and letting each distillery add alcohol locally.
Distilleries, liqueur producers and private-label manufacturers who want a cream line without building formulation expertise in house.
Independent laboratory characterization is in progress; published ranges remain indicative targets until certified.
Straight answers on how the base behaves, how you use it, and how to get started. The formulation itself is proprietary — everything you need to produce with it is here.
Alcohol, low pH and temperature swings normally break a cream liqueur by disrupting the fat emulsion, causing curdling or separation. Vellera's base is engineered so the fat phase stays suspended and the emulsion resists separation across a wide range of alcohol, pH and temperature conditions. The way this is achieved is proprietary — it's the core of what you're buying.
Yes. The base is fully plant-based, with no dairy, and carries significantly less fat than a conventional cream liqueur — a lighter, dairy-free profile that still delivers body and mouthfeel. It lets you offer a vegan cream liqueur without reformulating from scratch.
No homogenizer. The base is designed to be finished with a standard mixer, which means it fits the equipment a small or mid-size distillery already has. No high-pressure homogenization step to buy or run.
Very. You add the water phase and then the alcohol phase in sequence, with an ordinary mixer, and the process holds without a narrow critical window or tight restrictive conditions. That tolerance is deliberate — it's what makes the base practical on a real production floor.
The base is designed to remain stable across the strengths typical of cream liqueurs. Because performance depends on your full recipe, we validate your target ABV together with you during sampling rather than quoting a single fixed number.
Yes. The base is engineered to tolerate acidic additions such as citrus and acidic syrups, as well as alkaline ingredients such as cocoa and coffee. That tolerance is exactly what lets it support a broad range of cream liqueur recipes from one base.
No — that's the whole point. The stability is built into the base, so you can produce a finished cream liqueur by following the reconstitution protocol, without developing emulsion formulation expertise in house.
You mix the powder with the water phase using a standard mixer, then add your own spirit and flavor in sequence, and bottle the result. Each batch ships with a technical data sheet and reconstitution instructions.
No. It ships as a dry, non-alcoholic powder. You add the alcohol locally, which means excise and customs on the alcohol are handled at your end, downstream — one of the main logistic advantages of the model.
The dry base is designed for long ambient shelf life with no refrigeration. Finished-cream shelf life depends on your recipe and process and is confirmed during sampling. Published figures are indicative until certified by independent testing.
No. The formulation is proprietary and is Vellera's core intellectual property. You receive everything needed to produce with the base — technical data sheet, allergen and compliance information, and the reconstitution protocol — but not the underlying recipe.
Email us at hello@velleralab.com with your target product, alcohol strength and batch size. We'll send a sample with its technical data sheet and discuss volumes and pricing for your cream line.
Tell us about your cream line and we'll send a sample with its technical data sheet.
hello@velleralab.com