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 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 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.
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.
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!
A 50cl bottle of Dutch producer Lubberhuizen & Raaff's eau de vie made from Betuws gold apples. Based in an old fire station in the beautiful Betuwse region, the fruit comes from the orchards that surround it.
A 50cl bottle of pear eau de vie from traditional Dutch producer Lubberhuizen & Raaff. The distillery's location is actually a former fire station in the picturesque Betuwse region, the fruit coming from the orchards that surround the building.
A 50cl bottle of quince eau de vie from traditional Dutch producer Lubberhuizen & Raaff. The fruit is grown in orchards around the distillery in the Betuwe region. The building itself was previously a fire station.
A bottle of White Dog from Mikkeller. Made using a combination of malted barley and corn, this is incredibly approachable served neat for what is effectively and unaged whisky and is equally at home when added to cocktails.