![]() However, some customers prefer to add ice cubes to cool their drink. Most of the time it is served at room temperature, but it is possible to drink Eau-de-Vie chilled straight from the freezer or with ice. Eau-de-Vie in starred gastronomic restaurantsĮau-de-Vie can be savoured as an aperitif or a liqueur in starred gastronomic restaurants. The name Eau-de-Vie comes from people’s beliefs that it was good for the mind and body. This belief still exists, notably in the French tradition of the “trou normand” which consists of drinking a glass of Calvados between each course during a festive meal. Consumed in the past as a liqueur, Eau-de-Vie was thought to help digestion. The healing element of this spirit gradually changed, and it was transformed into a drink when its flavour improved. ![]() Originally, Eau-de-Vie was used for medicinal reasons, for example as an antiseptic, due to its concentration in alcohol. ![]() Eau-de-Vie was also known at this time as ardent “water”. ![]() In the Middle Ages, Alchemists, who created the first Eau-de-Vie thought that they had found an elixir which would increase the lifespan of the person who consumed it. “Aquae Vitae” means water which gives life. The word Eau-de-Vie comes from the Latin “Aquae Vitae”, which, incidentally, is the root of the word Aquavit, a Scandinavian spirit. Production of Eau-de-Vie first started in the Middle Ages, when the oldest Eau-de-Vie, Armagnac made with dry white wine, was produced in Gascony in the 14 th century. So, the difference between Eau-de-Vie and Liqueur is the amount of sugar added. Liqueurs, however, are different from Eau-de-Vie because of their sugar content, which is over 100 grammes/litre of alcohol. This explains their much lower alcohol content. Eau-de-vie is classed as a spirit.ĭistillations of Eau-de-Vie are made with a still and are produced in distilleries.Īfter It’s distillation, Eau-de-Vie is then aged in vats.Ĭontrary to Eau-de-Vie, Wine or Beer are made with food (grapes or cereals) which is simply fermented. Several elements can be added to the grape pomace, like “vin de Chaudière” which is very acidic wine, low in alcohol content (it gives an Eau-de-vie made from wine), grape pomace (which gives an Eau-de-vie made from marc), root vegetables or grains. In viticulture, grape pomace is the dry residue left after the wine has been pressed, trod, and vatted. Grape pomace can also be used in the Distillation or double distillation of Eau-de-vie. The production of Eau-de-Vieĭistillation or double distillation helps increase the alcohol content in the drink. This strong alcohol content allows the bottle to be kept several months, once opened. The alcohol content of Eau-de-Vie varies between 50 and 60°.
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