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Title: Eau-de-vie  
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Subject: Kirsch, Rémy Martin, List of alcoholic beverages
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An eau de vie (plural, eaux de vie — also hyphenated eau-de-vie and eaux-de-vie) is a clear, colorless fruit brandy that is produced by means of fermentation and double distillation and it can also be made from grapes. The fruit flavor is typically very light.

In English speaking countries, eau de vie refers to a distilled beverage made from fruit other than grapes. Similar terms may be local translations or may specify the fruit used to produce it. Although eau de vie is a French term, similar beverages are produced in other countries (e.g., German Schnaps, Balkan rakia, Romanian țuică, Czech and Slovak pálenka, Hungarian pálinka, Sri Lankan coconut arrack, and Georgian chacha). In French speaking countries, however, there is also the term eau-de-vie de vin, which refers to eaux de vie from grapes, more precisely those that are not made in the Armagnac or Cognac regions of France. These alcoholic beverages are known as French brandy in the English speaking world.


Eau de vie is a French expression meaning "water of life". Other spirits have similar etymologies, such as whisky, which is an anglicization of the Irish uisce beatha or of the Scottish Gaelic uisge beatha. Similarly, aqua vitae in Latin /ˈɑːkwə ˈvt/ and akvavit /ækvəˈvt/ in the Scandinavian languages are used. The Slavic terms wódka (Polish) and vodka (Russian) are diminutives of the words for water.


Ripe fruit is fermented, distilled, and quickly bottled to preserve the freshness and aroma of the parent fruit. Eaux de vie are typically not aged in wooden casks, hence they are clear. Although this is the usual practice, some distillers age their products before bottling.[1]


Some commonly available flavors are eau de vie de poire (pear) — known as eau de vie de Poire Williams when made from the Williams pear —, eau de vie de pomme (apple), eau de vie de mirabelle (yellow plum), and eau de vie de pêche (peach). When made from pomace, it is called pomace brandy or marc.

While most eaux de vie from the Alpine regions of Europe only rest very briefly in glass containers, others are aged in wooden casks before bottling. Thus, calvados, an apple-based spirit from northwestern France is required by law to spend at least two years in wood, and most producers also offer much older products to the market (up to 20 years or more). Some slivovitz are also aged in wooden casks, giving them their golden or amber color and some additional flavors.

The term can also refer to maple eau de vie, made from maple syrup.


Serving preferences vary. Here are some general guidelines:

  • Serving size: An eau de vie is usually served as a digestif. The typical serving size is 30 to 60 ml (1.1 to 2.1 imp fl oz; 1.0 to 2.0 US fl oz), owing to the high alcohol content of the spirit and because it is typically drunk after a meal during which wine, or some other alcoholic beverage, has already been served.
  • Glassware: Some connoisseurs recommend a tulip-shaped glass; others recommend a snifter.

See also

Drink portal


External links

  • Food & Wine
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