Other Fruit Spirits

Question 1

Other fruit spirits: Introduction.

Answer 1

• Any fruit can be used to make a spirit, and fruit distillates are made throughout the world. Nevertheless, they have become a speciality in an area of Europe from Alsace through southern Germany, Switzerland, northern Italy, Austria and into central Europe.
• These spirits, sometimes called eau-de-vie in French, or Wasser or Geist in German, aim to capture the essence of the fruit.

Question 2

Other fruits spirits: Fruits used.

Answer 2

• A large number of fruits are used, and can be divided into three main classes of fruit:

• Pip fruits (Williams Pear, apple, quince, etc).
• Stone fruits (plums like Mirabelle and Quetsch, cherries like Kirsch, etc).
• Berries/soft fruits (raspberries, strawberries, etc).

Question 3

Other fruit spirits: Fermentation or Maceration.

Answer 3

There are two techniques to prepare the fruit for distillation: fermentation or maceration.

• FERMENTATION

• Fruits are crushed and then cultured yeast is added to start the fermentation.
• The alcoholic liquid produced is around 5% abv.
• For stone fruits: important choice to make is whether or not include the stones in the fermenter. The stones can add a distinct aroma like in Kirsch. The stones need to remain undamaged while the fruit is crushed, otherwise the aroma they give can become overwhelming. If stones have been used, they are removed prior to distillation.

• MACERATION

• Specific berries and soft fruits can be macerated in neutral alcohol diluted with water, rather than fermented. Used for expensive fruit or in short supply.
• The juice from these fruits could be fermented, and distillates made from the same fruit taste different if macerated or fermented. For ex., raspberries that are macerated and then distilled produce a spirit that is more intensely fruity than one made from fermented raspberry juice.

Question 4

Other fruit spirits: Distillation.

Answer 4

• Using a typical double-pot still distillation.
• Some producers use stills with short rectifying column. The extra reflux that this promotes can result in a lighter style of spirit being produced.
• Regardless of the style of still, producers tend to collect their spirit at a high strength in order to capture the most fragrant, volatile aromatics but they may not be distilled more than 86% abv.

Question 5

Other fruit spirits: Maturation.

Answer 5

• In general, fruit distillates are not aged, but many distillers mellow some of their new spirit either in glass jars or stainless steel. This process is most widely used for stone fruit spirits.
• Soft fruit spirits tend to be bottled earlier.
• If wood ageing is used, distillers will often use ash rather than the more assertive oak, though the downside of ash is high evaporation levels.