Put simply, eaux-de-vie are brandies made with any fruit that isn't a grape. Fruit brandies are made with a bewildering array of different raw ingredients - indeed, there can be few fruits that have not at one time or another had an enterprising distiller trying to make an eau-de-vie out of them. Read More »
A high quality traditional apricot brandy from the Hungarian distillation experts at Zwack. In case you're confusing the name with an American president, it's pronounced 'baratsk'.
An Aquavit (or Akvavit if you're Danish) from the Helsingør distillery, first produced back in 1842. It's spiced with cumin, fennel and a little bit of coriander.
A special edition Aquavit produced by the Helsingør distillery for Easter 2012. It's spiced with cumin, dill, fennel and lemon peel, and a has a hint of sherry to it.
A spirit from Van Wees made by the months-long infusion of tonka beans in neutral spirit. These South American native beans have a spicy flavour reminiscent of vanilla, almonds, cinnamon and cloves, and this spirit is a great way of getting a hint of tonka into your cooking and cocktails. THIS IS A 20CL BOTTLE
An aged aquavit from Helsingør, flavoured with caraway, fennel and grains of paradise before being laid down in madeira casks to pick up colour and rich fruity flavour.
A cask matured Danish aquavit from Helsingør, flavoured with caraway and other botanicals before being aged in a PX sherry cask, giving a dark colour and big fruity richness.
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.
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.