Distillery
Our Spirits ::
Eau de vie (fruit brandy) is French for "water of life". The spirits are clear and represent the pure distillation of fermented fruit. The balance of fruit and alcohol reflects both the artisan skills of the distiller and the quality of the fruit. Our small specialty distillery has captured the essence of local pears, cherries, apples, apricots and plums. We use 15 to 20 pounds of perfect fruit to produce a single bottle of spirit.
View our Distilled Spirits & Brandies
Fruit brandy is typically served at the end of a multi-course meal as the final expression of hospitality. A digestif, it clears your palate and aids digestion. It is served straight up in a small glass. Remember, these are full strength 80-proof spirits. You will taste both the alcohol and the fruit, but neither should dominate.
When chefs reach for a bottle of spirits or fortified wine to add that final burst of flavor to a dish, they know that they are relying on the wisdom and expertise of another culinary professional, the distiller, to deliver a consistently superior flavor essence.
When a sauce containing fruit brandy is carefully reduced or flambeed, the alcohol evaporates at 172.4 degrees F, considerably below the boiling point of water, so most cooked dishes retain the flavor of the spirit but not the alcohol. Seasoned chefs know that when they cut cream, eggs, or butter to reduce calories, a small amount of spirits can add body and soul to their creations.
Flambe is tableside "theater," impressive to any guest. Since much home entertainment occurs right in the kitchen today, you don't even need a tableside flambe pan. You can complete the service in a large saute pan right on your stovetop. Much of your preparation can be done in advance by reducing your sauce and pre-blanching or sauteing your main ingredient. At the time of service, simply reheat, add and warm the brandy, tip the pan carefully to the open flame, let the alcohol flame off, and serve. Voila!
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