Question about how to produce a Fruit Liquer

[CaymanRumBaron]

Hello fellow distillers,

I have a question that has been burning me up.
In researching the still I wanted to purchase, I came across a 6 liter table top all copper alembic style potstill. They included a recipe for orange liquer which looks like liquid gold.

Heres how its done as per the recipe on the website.

4-5 oranges
1 liter of neutral vodka (store bought or previously distilled)
1-2 cups of brown sugar

Simply slice up the oranges into disks, mix up the vodka with the sugar and combine with the oranges in a bowl and allow to marinate overnight in the fridge.

They then place the liquid from the bowl into the still and then place the orange slices in a copper sieve tray inside the still, seal up the still and distill.

The distillate come out like liquid gold and is said to be sweet and sour. The potstill has little to no reflux whatsoever as the cover is the "column" with a little lyn arm that leads to the coiled condenser. The vapor from the boiling liquid is forced through the oranges slices. This process is quoted as a "basic steam distillation".

Is this a traditional way of producing liquer?

I ask since all the posts I see on here everyone is just marinating distillate and fruit and then filtering with no second distillation.

Thanks in advance