Should a liqueur made out of fruit not have the taste of alcohol

Evening!

I have made a fruit liqueur out of jaboticaba, a South American fruit.

Smashed a jar full of them, put in the liquor, a 1kg (2.2lbs) of sugar, & let it sit for almost 2 months.

After seperating the finished product, I refrigerated it, gave it a taste, & did not taste the alcohol whatsoever, it went down smooth like a juice.

Is that good or bad?