Eaux-de-Vie

Central Europeans have been distilling fruits for centuries, creating an outstanding and bedazzling array of eaux-de-vie of cherries, pears, apples, strawberries, raspberries, blueberries, apricots and plums, to name a few.

Fruit eaux-de-vie are derived from perfectly ripe fruit that has been fermented and distilled. Quality eaux-de-vie are clear, with an intense nose and palate evocative of the base fruit. They are always dry, smooth and well rounded to maximum satisfaction. They should be served in snifters to appreciate their distinct aroma and should be chilled but never iced. They can be poured into coffee, or even be mixed in pastries as Normans do.

Italians distil grappa from wine pomace. Grappa today is a sophisticated and smooth product often distilled from Moscato or Nebbiolo pomace, but also from Riesling, Chardonnay, Cabernet Sauvignon and even icewine.  Marc is the French term for grappa and Burgundians, Champagnards and Bordelais all have their versions. In Charente Maritime they produce Pineau de Charente where to 2/3 grape juice 1/3 marc is added; this makes a refreshing aperitif. In Champagne they do the same with their marc and grape juice.

Austrians and Germans produce some fine apricot eaux-de-vie. Kirsch eau de vie - although the French, Spaniards, and north Italians also produce this heavenly distillate it is always called by its German name. In Switzerland cherries grow practically in all cantons but in particular Schwyz, Uri, Luzern, Vaud, Valais, Geneva, Bern, Basel produce fine kirsch. In Switzerland people enjoy kirsch in their coffee, on its own, after a festive meal, and in cakes.

Poire Williams a.k.a pear eaux-de-vie is excellent on their own, in coffees, fruit salads, pastries, and even as a stomach settling medication after a particularly "greasy" meal. Some distilleries market pear brandy with a pear in the bottle. Growing the pear in the bottle is a laborious and costly process and such products command a high price.

Berries (strawberries, raspberries, blueberries) are often used for eau de vie . Alsatians, Swiss, Austrians and Germans produce particularly flavourful and smooth berry distillates. In Slavic countries plum brandy generically is called slivovic.