There is practically no variety of fruit that cannot be enjoyed in alcoholic form, from cactus fruits from the desert or berries from the Arctic. But not all varieties of fruit are equally suitable for producing spirits. It depends greatly on the fruit’s sugar content.
Eau-De-Vie
This term is French for “water of life,” and includes a wide range of colorless fruit brandies. Stone fruit, such as cherries, plums, apricots, and peaches, are most frequently used, but berries also flavor some of the best-known eau-de-vie. The fruits generally have so much natural sugar that the mash reaches 40 percent alcohol content by Volume, or 80 proof, during fermentation, so extra sugar is needed. ()ne of the best-known examples is kirsch, or French cherry eau-de-vie, also called Kirschwasser in Germany. It is produced from fully ripe fermenting cherries or from their juice, without any additional sugar and alcohol.
Plums are another popular ingredient for flavoring eau-de-vie across europe. In Alsace, for example, blue plum eau-de-vie is called quetsch. In Germany, Zwetschgenwasser and Pflaumenwasser respectively are produced from ripe or fermenting...
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