eaudevie

Eaudevie, more commonly written eau de vie, is a category of clear fruit brandy produced by distilling fermented fruit juice or mash. The name, from the French meaning “water of life,” reflects traditional beliefs about its vitality and digestif qualities. When fresh, it is typically colorless, though some versions acquire a pale amber hue from light oak aging.

Production and characteristics: Fruit mash is fermented to create an alcoholic base, then distilled to concentrate flavor and alcohol. The resulting spirit usually runs around 40–50% ABV. Many producers skip or minimize aging to preserve fruit character, while some eau de vie are lightly aged in wood to add softness and subtle color. The aroma and flavor reflect the source fruit, ranging from crisp apple or pear to deeper plum, apricot, cherry, or apricot notes.

Common varieties and usage: The most famous examples come from pear (Poire Williams) and apple, but plum, cherry, apricot, and other fruits are used. Eau de vie is typically consumed neat as a digestif, either chilled or at room temperature, and also serves as a base for fruit liqueurs or as an ingredient in cocktails and desserts.

Regional context: While France remains closely associated with eau de vie, similar fruit brandies are produced in other parts of Europe under regional names such as obstbrand in German-speaking areas. The term encompasses a wide range of fruit-focused eaux-de-vie, distinct from grape-based brandies like cognac and armagnac.