Eau de vie
Eau de vie
| Type | Spirit |
|---|---|
| Manufacturer | |
| Distributor | |
| Country of origin | France |
| Region of origin | |
| Introduced | |
| Discontinued | |
| Alcohol by volume | 35–50% |
| Proof (US) | 70–100 |
| Color | Clear |
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Eau de vie (French for "water of life") is a clear, colorless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is typically very light. The term is French for "water of life" and is similar to the terms aqua vitae in Latin, uisge beatha in Scottish Gaelic, and usquebaugh in Irish.
Production
Eau de vie is traditionally made by fermenting fruit and then distilling the liquid to produce a high-proof spirit. The process involves the following steps:
- Fermentation: The fruit is crushed and allowed to ferment, converting the sugars into alcohol.
- Distillation: The fermented fruit mash is distilled twice to increase the alcohol content and concentrate the flavors.
- Aging: Some eau de vie is aged in wooden casks, but many are bottled immediately after distillation to preserve the fresh fruit flavors.
Common fruits used in the production of eau de vie include pear, apple, plum, cherry, and raspberry.
Varieties
There are many varieties of eau de vie, each named after the fruit from which it is made. Some popular types include:
- Poire Williams: Made from Williams pears.
- Kirsch: Made from cherries.
- Framboise: Made from raspberries.
- Mirabelle: Made from mirabelle plums.
Consumption
Eau de vie is typically consumed as a digestif, served in small amounts after a meal. It is often served chilled or at room temperature in a small tulip-shaped glass to concentrate the aromas.
Cultural Significance
Eau de vie has a long history in France and other European countries, where it is often associated with traditional agriculture and rural life. It is also used in cooking and baking to add flavor to dishes and desserts.
See also
References
External links
Eau de vie
Eau de vie bottles
Nosing glass with Eau de Vie
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