Eau de Vie

Eau de Vie, meaning “water of life” in French, is a clear, colourless fruit brandy made by distilling fermented fruit juice. Unlike traditional brandy, it is usually unaged, allowing the pure essence of the fruit to shine through. Common varieties include pear (Poire Williams), plum, cherry, raspberry, and apple.

Eau de Vie has a clean, dry, and intensely aromatic flavour, capturing the essence of the fruit it’s made from. Pear Eau de Vie, for example, tastes like fresh, ripe pears with floral notes, while cherry or raspberry versions offer bright, tart fruitiness. It is typically not sweet, despite its fruity aroma.

Eau de Vie is made from whole fermented fruit, whereas brandy is usually distilled from wine or fruit juice. Eau de Vie is rarely aged, resulting in a lighter, more delicate spirit, while brandy is often aged in oak for deeper colour and flavour.

Eau de Vie is traditionally served neat and chilled as a digestif after meals. It can also be used in cocktails or paired with desserts. Some fruit eaux de vie are served in small tulip glasses to concentrate their aroma.

No, Eau de Vie is dry, despite its fruity aroma. It contains no added sugar and is appreciated for its purity and intensity rather than sweetness.

Yes, Eau de Vie is used in gourmet cooking and baking. It adds aromatic depth to fruit compotes, sauces, and desserts, and is often used to flambé dishes or infuse syrups.

Popular varieties include Poire Williams (pear), Kirsch (cherry), Framboise (raspberry), Mirabelle (plum), and Calvados-style apple eaux de vie. Each reflects the character of its fruit and region of origin.

Eau de Vie pairs well with fruit-based desserts, chocolate, cheese, and pâté. It’s also excellent alongside poached fruits or used to elevate sorbets and tarts.