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BRANDIES AND LIQUEURS
Alsace fruits in brandies and liqueurs
The quality of brandies is intimately linked to the different phases of production of the product, as long as you start with fruit of the very best quality, of course.
Indeed, fruit is the only raw ingredient in French fruit brandies, and the aroma, the flavour and the delicacy of the final product are entirely dependent upon the quality of this fruit. These qualities are obtained after three successive and complementary operations: fermentation or maceration, distillation, and to finish aging.
Indeed, fruit is the only raw ingredient in French fruit brandies, and the aroma, the flavour and the delicacy of the final product are entirely dependent upon the quality of this fruit. These qualities are obtained after three successive and complementary operations: fermentation or maceration, distillation, and to finish aging.
The good XIIth century monk surely did not realise what he would create when he burned the fermented cherry pulp and made the first cherry brandy. History has not remembered the name of this alchemist monk, only the German name of his find: Kirsch(-wasser), that is to say cherry-water.
His discovery caught on and was soon very popular in the XVIIth century; and the method of distilling quickly spread. Our range of Fruit brandies and Liqueurs includes Kirsch, plum, mirabelle, quetsch plum, Williams pear, raspberry, elderberry, holly berry, not forgetting our ever-popular Gewurztraminer marc.
Our range of fruit brandies
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