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 delicious apple and pear brandy from Stroh of Austria. A classic combination that's popular amongst eau de vie producers, especially in German-speaking countries, as the flavours balance and complement each other perfectly. Best served chilled.
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
A half litre bottle of mountain pine eau de vie from Krucefix, based in the holy Slovenian village of Križe. The eau de vie is made from fermenting the cones the conifer, which is then twice distilled.
A half litre bottle of wild mint eau de vie from Krucefix, based in the holy Slovenian village of Križe. The eau de vie is made from fermenting wild mint picked from around the distillery, which is then twice distilled.
A half litre bottle of dandelion eau de vie from Krucefix, based in the holy Slovenian village of Križe. The eau de vie is made from fermenting dandelions picked from around the distillery, which is then twice distilled.
Linie Aquavit is a traditional Norwegian potato-based caraway spirit. Differing from the Danish examples, those from Norway must be matured in old sherry casks. with added aniseed, this is rich and complex.
Suza, which is Serbian for "teardrop", is a plum rakija produced in Serbia from domestically grown plums and matured in oak barrels. Best served slightly chilled, either as an apéritif or digestif, it is the perfect accompaniment to traditional mezze dishes.
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 juniper brandy from Slovenian producer Berryshka. The juniper berries are triple distilled and combined with the waters from the ancient forest of Kocevski Rog. Awarded a gold medal at the 2013 World Spirits Awards, we can't wait to try this!
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.