Put simply, eaux-de-vie are brandies made with plants, or 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 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 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 2004 vintage Gravenstein Apple brandy from boutique Austrian producers Rochelt. This is a very juicy and highly aromatic variety, which has been distilled and aged for a minimum of six years for a round and soft flavour.
A bottle of 2003 vintage grape brandy from boutique Austrian producers Rochelt. Made from Muscat grapes, which are known for being the variety which most expresses grape aromas, this is aged for a minimum of 7 years to produce a fresh and fruity brandy.
A bottle of 2002 vintage grape brandy from boutique Austrian producers Rochelt. Made from Gewurztraminer grapes, a variety which gives off rose petal aromas, this is aged for a minimum of 8 years to produce a wonderfully aromatic brandy.