Fruits, Plants & Herbs Eaux de Vie

The origin of eau-de-vie dates back thousands of years, when Arab distillers invented the process of distillation. The term "eau-de-vie" comes from the Latin "aqua vitae," which means "water of life." It was originally an expression used to describe spring water, but it was later adopted to describe this distilled alcoholic beverage.

Eaux-de-vie are produced by fermenting fruits, plants, or herbs, followed by distilling the fermented liquid. The fermentation process involves the transformation of sugars into alcohol by the action of yeasts. Fruits, plants, and herbs are often crushed or ground to extract the juice or essential oils, which are then mixed with water and yeasts to begin fermentation. Once fermentation is complete, the fermented liquid is distilled, meaning it is heated to separate the alcohol from the rest of the liquid components.

The most commonly used plants, herbs, and fruits to produce eaux-de-vie are stone fruits such as plums, cherries, apricots, and peaches, as well as pome fruits like apples and pears. Berries such as raspberries, strawberries, and blackberries are also popular, as are plants and herbs such as mint, thyme, and lavender. Each of these plants and fruits has a unique flavor that can be intensified by the distillation process.