Once Overlooked, Eau de Vie Is More Exciting Than Ever

""It's often relegated to a section of the menu where guests just have to be introduced to it," says Jill Mott, director of wine at The Carlyle in New York City, which offers several eaux-de-vie at Dowling's restaurant and Café Carlyle."

""American whiskey is typically a big punch in the face of coconut and cinnamon, and once drinkers have been there and done that, they look for more complexity and elegance," says Nicolas Palazzi, chief growth officer at importer PM Spirits."

"The process to make eau-de-vie, which tastes like the purest expression of its core ingredient, is simple. Producers crush fruit or vegetables harvested at peak ripeness to ferment the sugars into alcohol."

Eau-de-vie is a lesser-known spirit in the U.S., often introduced to guests unfamiliar with it. The production involves fermenting ripe fruits or vegetables, distilling the mixture, and resting it in glass or steel. Beverage professionals suggest that American whiskey can serve as a gateway to eau-de-vie, as drinkers seek more complexity after familiarizing themselves with whiskey. Several bottles exemplify the diverse flavors of eau-de-vie, including unique options like Reisetbauer Carrot, which features unexpected tropical fruit notes despite being made from carrots.

Read at Bon Appetit