The Distilling

The eaux-de-vie are made in copper Charente-style stills which allow double distillation.

Our three stills can hold 100, 140 and 150 litres of liquid: these different and relatively small capacities allow high quality eau-de-vie to be produced. Another important factor is the cleanliness of the stills.

Distillation of fruits after fermentation (double distillation)

The fruit is picked when it is ripe and put into a fermentation vat. The sugar and yeast present in the fruit produce alcohol.

After six weeks of fermentation, the first distillation takes place and the so-called ‘imperfect’ alcohol (imparfaits)* is produced.

The ‘imperfect’ alcohol is distilled a second time. The ‘tête’* and ‘queue’* of the distillation are separated off to leave only the ‘cœur’* (heart) which contains 70% alcohol. The alcohol content is reduced to 45% by adding spring water.

• ‘imparfaits’ : alcohol produced by the first distillation; strength = approx. 40% alcohol

• ‘tête’ (head): very strong alcohol with a distinct smell of ether

• ‘queue’ (tail): very weak alcohol containing impurities from fruit skins

Distillation of macerated fruit (Eau-de-Vie or Spirits)

Eau de vie :

Only some alcohols made with macerated fruits are legally entitled to be called ‘Eau-de-Vie, obtained by maceration and distillation’ (according to a list drawn up by the Fraud Squad). The legal proportions are 100 kg of fruit to a maximum of 20 litres of pure alcohol.

The fruit is macerated in brandy containing 75% alcohol, made from distilled wine. The length of time the fruit are macerated for depends on the type of fruit. Only one distillation takes place during which the ‘tête’ and ‘queue’ are separated off.

Spirits:

The fruits are macerated in the same way as for eau-de-vie, however more than 20 litres of pure alcohol can be used for 100 kg of fruit.
Only one distillation takes place during which the ‘tête’ and ‘queue’ are separated off.

For example, 100 kg of coffee macerated in 120 litres of pure alcohol.