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 pear brandy from grappa maker Poli, distilled from Wiliams pears grown in the South Tirol. This is made using artisanal methods, namely in small batches in a discontinuous bain-marie vacuum still. A soft and fragrant brandy.
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 rather special Venetian grappa from boutique producer Caliera. This is rather smooth and flavoursome, nothing like the standard firewater some restaurant owners in Italy give to English tourists as a practical joke.
A premium Chilean pisco from the Camposano family, now on to their 5th generation in the business. Waqar is made using Muscat wine and is distilled in small batches to produce a natural and aromatic pisco. San Francisco WSC - Best Pisco
An 'eau-de-vie-de-bier' from the crazy distillers at Adnams, taking their top notch Broadside bitter, distilling it and then maturing it in new French oak for a year before bottling. It's unlike almost anything you've tried before.
First seen in 2007, Aalborg's Norguld Aquavit is believed to be world's first one distilled from amber, fossilised tree resin. Full-bodied and with flavourings including fennel, this is aged in Spanish ex-sherry casks for further complexity.
A combination of plums, pears and apples serve as the ingredients in Mikelj Spirits' mixed fruit brandy (known as sadjevec in Slovenian), which is made in accordance with traditional Slovenian methods. Twice distilled, it is at its best served chilled, and ideally served as an aperitif or digestif. Na zdravje!