Fruit Spirits

Question 1

Name the 3 broad categories of fruit that can be distilled

Answer 1

• stone (plums, cherries)
• pip fruits (pears, apples)
• berries/soft fruits (raspberries, strawberries)

Question 2

Name the 2 techniques that can be used for making fruit spirits

Answer 2

Fermentation & Maceration

Question 3

What is an important decision that must be made when fermenting stone fruit?

Answer 3

Whether to leave the stone in. It can add a distinct flavour. For example in Kirsch, the cherry stone adds a marzipan flavour.

Question 4

Briefly explain the maceration technique when creating a fruit spirit.

Answer 4

The fruit is macerated in a mixture of neutral alcohol and water. Maceration results in a different flavour profile in comparison to fermentation. For example raspberries can be both fermented and maceration to make a fruit spirit however the macerated berries would result in a more intensely fruity final product.

This is used for fruit that is expensive or in short supply.

Question 5

If a fruit spirit is to be matured what wood will be used and what are the positives and negatives of doing so?

Answer 5

They would use ash. It has a less assertive flavour which allows the fruit to shine. However it also has a high evaporation rate.