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Eau-de-Vie
Pronounced, “OH da VEE” translates to “Water of Life” This drink has always been popular in Europe, but is fast becoming one of the hottest drinks in America. This is due to its mix ability in cocktails! So what is “Eau-de Vie”? According to Wikipedia it is “a colorless fruit brandy that is prepared via fermentation and double-distillation.” The fruit is grown, harvested when ripe, and then the whole crushed fruit is fermented prior to distillation. They are not typically aged in wooden casks, hence they remain clear. Once distilled, they are bottled rapidly to preserve the freshness and aroma of the parent fruit. The most common fruits used are cherries, pears, plums and rasberries. In Europe, for hundreds of years, it was sipped as the perfect after-dinner digestif (to help digest your meal). You would not believe the amount of fruit that is required to make one bottle of Eau-de Vie. How about 15 pounds? That is enough for your yearly supply of pies and jams. You would think with that much fruit, you would be in for a tasty SWEET surprise…nope. The fermentation process consumes all of the sugar, but leaves the most wonderful aroma. So the beverage is very dry. The quality of the fruit and the style of distillation. The best drink is distilled in a heated water bath rather than direct heat. After being imported from Europe for years, the United States has now stepped into the fore front of the production of quality Eau-de-Vie. There are producers in California, Colorado, and even Connecticut. The best though, has been said to be produced by Reisetbauer of Austria and can run as high as $170 a bottle. Their varieties are endless with carrot, ginger and piquant rowanberry just to name a few. Today’s mixologists are now discovering that the wonderful aromas that the drink produces are fabulous for new drink creations with gin, rye and other base alcohols.
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