Kirsch (Cherry)

Produced using black cherries from grafts of wild Alsace cherry trees. The fruit is placed in the vats and brewed for four to five weeks, allowing the pips to transmit to the pulp the mild almond taste which is characteristic of the product.

One of the oldest "eau-de-vie" varieties, its origins go back to the 18th century.

Thanks to its exceptional qualities, Kirsch is enjoyed in cocktails, long drinks, punches, as a digestif, and it is also a fine ingredient favoured by gourmets for the preparation of pastries, ice cream, flambées and many other types of dish.

Poire Williams (Pear)

An unmissable treat, Poire Williams is today seen as one of the classic 'eau-de-vie" varieties. It has a particularly fine and delicate flavour. Poire Williams is aged in stone casks or in demijohns. It is best consumed at a very low temperature (6 to 8 degrees), allowing it to give off its distinctive aroma as it warms up in the glass.

Framboise (Raspberry)

This low-sugar fruit needs to undergo maceration for 4 to 6 weeks before distillation, then it is aged in demijohns. This 'eau-de-vie" faithfully expresses the delicate flavour of freshly picked raspberries. Raspberry "eau-de-vie" should be served cool (6 to 8 degrees) to bring out all its flavour and finesse.

Prune (Old Plum)

Our Vieille Prune "eau-de-vie" is the result of a skilful blend of Buhl quetsch plums, which have deliciously sweet yellow flesh, Ente plums and Alsace quetsch plums. Vieille Prune "eau-de-vie" is aged in oak barrels, which gives it its bright amber hue and well-rounded taste. This "eau-de-vie" is renowned for its lightness, its fruity bouquet, its finesse and its digestive qualities.

Mirabelle (Yellow plum)

The word Mirabelle comes from the Latin for "beautiful to look at" and this fruit certainly lives up to its name. Ripening in August, it adorns the trees of our orchards with its golden pearls. This small plum, yellow in colour with speckles of red, has sweet, juicy flesh, which produces a soft "eau-de-vie" with great flavour, served neat for appreciation of its finesse.

Quetsch (quetsch plum)

Quetsch is the star of Alsace plums. In Alsace the existence of the quetsch plum tree can be traced back to ancient times. This oblong fruit, very dark in colour with hints of violet, has amber-coloured flesh which is sweet and full of flavour, enabling the distillation of an "eau-de-vie" highly sought-after by all lovers of Quetsch. It can be served either with ice or in traditional style, that is, after finishing your cup of coffee, pour some "eau-de-vie" into the cup while it is still warm, bringing out all the flavour. This type of "eau-de-vie" can be considered a "rare variety", since its production hab been abandoned by many distillers.

Raisin Gewurztraminer (grape Gewurztraminer)

Gewurz / traminer: Gewurz means "spice" in German / traminer is a grape variety native to the Tyrol in Austria.

Marc de Gewurztraminer is produced from the most typical of Alsace grape varieties, Gewurztraminer.

The grape is de-stalked and fermented for three weeks. After distillation is complete, a tasting is organised by the National Appellations of Origin Institute, which certifies the product for sale under the name Marc d'Alsace Gewurztraminer, which is a regulated appellation. This "eau-de-vie" is aged in vats for a minimum of three years. It is refined, elegant, and highly aromatic. It is a high quality "eau-de-vie", and certainly the fruitiest marc.

It is a high quality "eau-de-vie", and certainly the fruitiest marc.

It is served at low temperature (6 to 8 degrees), as a digestif. It is also ideal for making an "Alsatian coffee", which is prepared in the same way as an Irish coffee (make a light cordial to thicken the "eau-de-vie"). It is also perfect for pouring over lemon sorbet, a popular combination in Alsace.