Eau de vie

In the history of spirit production, Eau de vie stands as a mysterious and intriguing beverage. Its fascinating historical narrative, coupled with its unique character, suggests that this spirit was originally crafted by alchemists during the medieval period in France.

Meaning and Characteristics of Eau de vie

Eau de vie, meaning Water of Life in French, is a type of brandy distilled from various fruits such as pears, plums, raspberries, apricots, cherries, apples, and peaches. Unlike other brandies, it is typically not aged in oak barrels, which allows it to preserve the intense fruit flavors and pure aroma of the fresh fruit. It is usually a clear, colorless spirit.

Medieval Origins: From Elixir to Enjoyable Spirit

The history of Eau de vie dates back to medieval France, where monasteries and alchemists played crucial roles in the development of distilled beverages. In these early days, they experimented with various distillation techniques. Eventually, they discovered the Alembic still, an ancient distillation innovation historically significant for extracting essential compounds and concentrated flavors from fruits and herbs. Initially, these distilled spirits were used for medicinal purposes, as they were believed to be elixirs or "elixirs of life" capable of restoring health.

As time progressed, alchemists realized the potential of Eau de vie to create an intoxicating elixir. They shifted the cultural perception of Eau de vie from a medicinal elixir to a pleasurable beverage. By the 17th century, Eau de vie had spread throughout Europe. It was during this period that the term Eau de vie began to be widely used to describe fruit brandies.

In its early days, Eau de vie production was not highly refined. The taste was often harsh and burning, with a strong alcoholic aroma, earning it the nickname Burning water. In France, Eau de vie production became widespread and famous, particularly from the Alsace region, where the brandy's clear, colorless appearance resembled vodka.

Regional Diversity in Europe and America

As distillation techniques improved, Eau de vie began to be produced in various distinct forms across different European regions, with each area utilizing its local fruits. For instance

• In Germany, a famous Eau de vie called Obstler is made from a blend of apples and pears.
• In Switzerland, Kirsch is a renowned Eau de vie made from cherries, celebrated for its clean, pure flavor and fruit aroma.
• Eastern European countries, such as Poland and Hungary, also have their own versions of Eau de vie, often made from plums or pears, known as Slivovitz and Pálinka, respectively.

Later, as Europeans colonized America, they brought their distillation artistry with them, leading to Eau de vie becoming more widely known in the region, particularly in North America. Here, Eau de vie is often made from apples, peaches, and plums, which were abundant and popular fruits in the territory.

The type of Eau de vie is determined by the fruit used. For example, in France, the pear version is called Eau de vie de Poire Williams, the raspberry version Eau de vie de framboise, and the apple version Eau de vie de pomme.

20th Century Challenges and Modern Revival

In the 20th century, Eau de vie faced significant challenges as numerous other distilled spirits emerged, leading to a decline in its popularity. However, in recent years, modern distilleries have shown renewed interest in traditional Eau de vie distillation methods. They are experimenting with a wide range of fruits, from quince and apricots to blackcurrants and plums. Today, Eau de vie is popular not only in its traditional form but also as an ingredient in various craft cocktails, marking its resurgence as a well-known and appreciated spirit with a rich history and unique character.