"Eaux-de-vie blanches ", literally "white waters of life", are spirits distilled from fruits. The most common fruits used are cherries (kirsch), pears (Poire Williams), plums, and raspberries (framboise). They represent 2/3 of the market, but you can find "eaux de vie" from other fruits or herbs.

Fabrication Process

The quality of "Eaux de vie Blanches" is based on the quality of the fruits. It must be derived from perfectly ripe fruits. Cheaper "Eaux de vie" are sometimes made of frozen or damaged fruits.

Fruits preparation

Stone and pit fruits are crushed and allowed to ferment. Generally there is enough natural yeast in the skin and there is no need for more. The glucose is converted into alcohol in less than 10 days. It produces low alcohol wines, which are heated in the stills.

Berries have a low sugar level, so they are left in alcohol for a long time to release the flavor.

Distillation
The principle of distillation is to evaporate the water and alcohol. With the alcohol comes the various flavorings it captured. The produced vapors are then cooled down to make them become liquid. Water and alcohol evaporate at different temperatures. The art of the distiller is to collect the liquid when it is limpid with an alcohol content of around 50 to 60 percent. It is then very strong and rough.

Aging

Good quality eaux-de-vie is kept for at least three to four years in a tank of glass vats. The glass will give no color to the liquid while keeping all the flavors. Very good ones are kept for seven to ten years. They lose their original harshness and become softer and more full-bodied.

The Secret of the Pear in the Bottle Revealed

How to Serve Eaux-de-vie

Eaux-de-vie are usually served chilled but never iced. You also use them to do "trous normands".

A "Trou normand" (literally "norman hole") is a fruit sorbet sprinkled with some "eau-de-vie". You would try to associate the flavors. For example, a "Poire Williams" would go well with a pear sorbet. It is supposed to help digestion and is served before the main course of a many dishes lunch or dinner.

Meyer's eaux-de-vie