Eau de vie

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Eau de vie

Eau de vie (pronunciation: /oʊ də viː/; etymology: French, literally '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.

History

The term eau de vie is a French term used to refer to a distilled beverage. It is believed to have been used since the Middle Ages. The term is used in France and other French-speaking countries to refer to a type of fruit brandy. In other countries, the term may refer to any kind of distilled beverage.

Production

The production of eau de vie involves the fermentation of fruit into a wine, which is then distilled to produce the brandy. The fruit used can vary, but common choices include apples, pears, plums, cherries, and raspberries. The fruit is fermented into a wine, then distilled twice to produce a clear, colorless brandy. The final product is typically bottled at 40% alcohol by volume.

Varieties

There are many varieties of eau de vie, each made from a different type of fruit. Some of the most popular include:

  • Poire Williams: Made from Williams pears, also known as Bartlett pears in the United States.
  • Framboise: Made from raspberries, this is often the most expensive type of eau de vie.
  • Mirabelle: Made from mirabelle plums, this is a specialty of the Lorraine region of France.
  • Kirsch: Made from cherries, this is a specialty of the Black Forest region of Germany.

Related Terms

  • Brandy: A spirit produced by distilling wine, which is then aged in wooden casks.
  • Distillation: The process of purifying a liquid by heating and cooling.
  • Fermentation: The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms.

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