08 Dec Do You Know

Though this term is used for brandies destined to be- come cognac or armagnac, the description is given also to the dry, true-fruit distillates made from fruits other than grapes, usually bottled at higher strength than liqueurs, between 40% and 45% ABV, and sometimes aged.

These are generally classified according to whether made from soft or stone fruit. But all eaux-de-vie are un- sweetened, clean, and fresh in character. This means that the fruit used must always be ripe and untainted, which is costly as it takes around 100 kilos of fruit to make five to ten litres of fruit spirit.

The Alpine triangle in Europe is a major area for

IMAGE ONE

Though this term is used for brandies destined to be- come cognac or armagnac, the description is given also to the dry, true-fruit distillates made from fruits other than grapes, usually bottled at higher strength than liqueurs, between 40% and 45% ABV, and sometimes aged.

These are generally classified according to whether made from soft or stone fruit. But all eaux-de-vie are un- sweetened, clean, and fresh in character. This means that the fruit used must always be ripe and untainted, which is costly as it takes around 100 kilos of fruit to make five to ten litres of fruit spirit.

The Alpine triangle in Europe is a major area for

IMAGE TWO

No Comments

Post A Comment