Other fruit spirits

Question 1

What are the three classes of fruit spirit?

Answer 1

1. Pip fruits (quince, pear, apple etc.).
2. Stone fruits (plums, cherries, etc.)
3. Berries (raspberries, strawberries, etc.).

Question 2

What are the two techniques for making fruit spirits?

Answer 2

Fermentation

Maceration

Question 3

Describe Fermentation.

Answer 3

crush
add cultured yeast
ferments to alcoholic liquid of about 5%

Decide whether to include stones or not.

Question 4

What is Kirsch like when made with and without stones?

Answer 4

With stones it has marzipan aroma;

without it is more overtly cherry.

Question 5

What has to be done if stones are used?

Answer 5

Pressing that makes sure they are not damaged, otherwise their flavours/aromas will be overwhelming.

Question 6

Describe maceration.

Answer 6

Macerate in neutral alcohol diluted with water, and then distill. Tends to give fresher flavours.

Question 7

Describe distilling of fruit spirits.

Answer 7

Double column still up to 86% maximum.

Question 8

Are fruit spirits aged?

Answer 8

No, generally not. If at all probably in ash which gives subtler flavours. But may be some mellowing in inert containers.

Question 9

Describe Poire William.

Answer 9

Eau de Vie (colourless fruit brandy). Some producers have entire pear inside the bottle.

Commercial brands include Williamine, produced in Valais, Switzerland by Louis Morand, and protected as an AOP

Question 10

Name some types of fruit spirit.

Answer 10

Eau de vie de framboise; eau de vie de pêche; kirsch (in German ‘kirschwasser’ - cherry water)

Question 11

Describe kirschwasser.

Answer 11

Typically 40 - 50 % abv; dry