Distillation 101
Distillation is the process by which alcohol is concentrated by heating a fermented mixture containing a relatively low amount of alcohol, and condensing the resulting vapors. This works because alcohol evaporates at about 78 Celsius and water at about 100. That’s the technical side of it. The artistic part comes in when you think about the fact that most of the components that are responsible for aroma volatilize at room temperature, and that by distilling you can concentrate them at the same time as the demon alcohol. The goal of the eau de vie distiller is to capture the aromatic components that identify a variety of fruit, and eliminate the things that would eventually break down, liberating the spirit of the fruit from its body.
Eau de vie (water of life) is distillate made from any fruit, distilled to be consumed without aging. To do this and make an enjoyable product, you have to start with great quality fruit. The fruit has to be free from bruises or cuts, which set up pathways for wild yeast fermentation. Fermentation is held at low temperatures, and the resulting mash is distilled in small batches. Our stills hold about 65 gallons, and yield anywhere from 3 gallons of brandy to ten gallons in a single still run. To scale this down to bottle size, one 750 ml bottle of Poire William requires 30 pounds of Bartlett pears.
Eau de vie is traditionally served ice-cold at the end of a meal as a digestif. It can also be incorporated into cocktails and to furnish beautiful top-notes when finishing sauces.
