Eau de vie
An eau de vie (French for spirit, literally "water of life") is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is typically very light. In English-speaking countries, "eau de vie" refers to a distilled beverage made from fruit other than grapes. Similar terms may be local translations or may specify the fruit used to produce it. Although "eau de vie" is a French term, similar beverages are produced in other countries (e.g., German" Schnaps", Greek "ρακί", Turkish "rakı", Balkan "rakia", Romanian "țuică", Czech and Slovak "pálenka , Hungarian pálinka", and Sri Lankan coconut "arrack"). In French, however, "eau de vie" is a generic term for distilled spirits. The proper French term for fruit brandy is "eau-de-vie de fruit", while "eau-de-vie de vin" means wine spirit (brandy), and several further categories of spirits (distilled from grape pomace, lees of wine, beer, cereals, etc.) are also legally defined as "eau-de-vie" in a similar fashion. Many "eaux de vie" made from fruits, wine, pomace, or rye have a protected designation of origin within the European Union. Production. Fruit spirit. Traditional fruit spirit is made  with ripe fruit that is fermented, distilled, and quickly bottled to preserve the freshness and aroma of the parent fruit. "Eaux de vie" are typically not aged in wooden casks, hence they are clear. Although this is the usual practice, some distillers age their products before bottling. Geist. Some fruits, such as raspberries, rowanberries, rosehips, and sloes, do not contain adequate sugars for fermenting. Instead, the spirits are produced by macerating fruit in neutral grain spirits for some time before distilling. The legal term used for these spirits within the European Union is "Geist", meaning "spirit" in German. "Geist" can  also be produced with vegetables, nuts, herbs, and other plant materials such as rose petals, mushrooms or pumpkin seeds. Varieties. Most commonly available flavors in France are "eau de vie de poire" (pear, known as "eau de vie de Poire Williams" when made from the Williams pear), "Eau de vie de framboise" (raspberries), "eau de vie de pomme" (apple), "eau de vie de mirabelle" (Mirabelle plum), and "eau de vie de pêche" (peach). When made from pomace, it is called pomace brandy or "marc". While most "eaux de vie" from the Alpine regions of Europe only rest very briefly in  glass containers, others are aged in wooden casks before bottling. Thus, calvados, an apple-based spirit from northwestern France, is required by law to spend at least two years in wood, and most producers also offer much older products to the market (up to 20 years or more). Some "slivovitz" are also aged in wooden casks, giving them their golden or amber color and some additional flavors. Romanian "țuică bătrână" is aged in casks made from mulberry wood, which impart a pale brown color. In the Caribbean, eaux-de-vie are made from tropical fruits such as banana, ambarella, guava , mango, pineapple, and sapodilla. The term can also refer to maple "eau de vie", made from maple syrup. Serving. An eau de vie is usually served as a "digestif". The typical serving size is , owing to the high alcohol content of the spirit and because it is typically drunk after a meal during which wine, or some other alcoholic beverage, has already been served. Sometimes, also is used in traditional recipes of the French cuisine, for deglazing, instead ofor together withthe usual white wine. "Eaux de vie" should be served cold.