An eau-de-vie using Mirabelles, small yellow plums that are the speciality of Lorraine in eastern France. Miclo distill and then rest their spirit for at least 4 years before selecting the finest examples and blending them together to produce the Grande Réserve.
A plum eau de vie from the folks at Miclo using quetsch, a dark skinned variety of the fruit which is prominently grown in Alsace. Miclo have been making top quality eaux-de-vie since 1962 when the distillery was established in Lapoutrie.
A A Poire William pear eau-de-vie from Gilbert Miclo. He set up his distillery in 1962 in the village of Lapoutrie in Alsace, incidentally a few miles away from the Eau-de-vie Museum. This is made from distilling pears grown in the Rhone valley.
A quality cherry eau-de-vie (not to be confused with cherry brandy, which is actually a liqueur). Claimed to be the oldest fruit used to make eau-de-vie, this example is dry and perfect for a postprandial drink.
A cherry eau-de-vie from Miclo, made using a base of cherry and chosen from their finest maturing spirit. Miclo's Grande Réserve range are aged for three to four years before bottling (rather than the two years for the Tradition range).