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Clear fruit brandy: the orchard distilled, with nothing added back.
Alsace, the Black Forest, and Switzerland
The name is French for water of life, and farm stills across Alsace, the Black Forest, and Switzerland have spent centuries turning surplus orchard fruit into the after-dinner glass.
Ripe fruit ferments and is distilled, usually twice, then bottled clear and unaged; cherries make kirsch, pears make poire Williams, raspberries make framboise.
All perfume, no sugar: the fruit's aroma at full volume over a bone-dry spirit.
Did you know
For pear-in-the-bottle poire Williams, growers slip empty bottles over spring blossoms and let the pear grow to full size inside the glass, still on the tree.
Also known as: eau de vie de raisin, eau d or liquor, eau d'or liquor
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