Top Rated Eau-De-Vies

"Eau-de-vie" usually means a clear, unaged brandy distilled from any type of fruit. These are the Tasting Table's favorites!
Jul 27, 2016
  • 10
    10 Tamworth Garden Unaged Apple Brandy
    88
    Fruity
    This unaged apple brandy is distilled from New Hampshire grown Macintosh and Cortland apples. While most of the distillery's brandy production is ageing in barrels, this unaged eau de vie is released without ageing.
  • 9
    9 Schoharie Eau-de-Vie de Pomme
    88
    Fruity & Sweet
    Husband-and-wife team Kenneth and Lori Wortz run this small operation in a former bookbinding factory in rural central New York. Kenneth grew up on an apple farm in Pennsylvania, but never though he'd set foot on a farm again as an adult. KyMar Farm spirits are made from locally-grown ingredients, fermented, distilled, and bottled on site.
  • 8
    8 Rhine Hall Cherry Brandy
    89
    Fruity
    Rhine Hall distills fresh fruit eau-de-vie in their distillery in Chicago, Illinois. Their cherry brandy is produced in the summer from a mash of de-pitted Michigan cherries, with roughly 15 pounds of plums needed to produce each 750ml bottle. Availability is limited.
  • 7
    7 St. George Pear Brandy
    90
    Fruity & Sweet
    Pear Brandy was one of the first products made by St George Spirits after they were founded in 1982. They start with whole organic Bartlett pears, picked at the height of ripeness and distill in copper pot-stills. The goal here, as with all great eau-de-vie is to create a pure unaffected expression of the base distillate. About 30 pounds of fruit are used to create just one 750ml bottle.
  • 6
    6 Clear Creek Blue Plum Brandy
    91
    Fruity
    Clear Creek's Blue Plum Brandy is an American take on the spirit known as Slivovitz in Eastern Europe and Quetsch in France. It is fermented in pot-stills from a mash made of Italian blue plums grown in the Pacific Northwest.
  • 5
    5 Clear Creek Eau-de-Vie of Mirabelle Plum
    92
    Fruity
    Clear Creek is a distillery located in Oregon established in 1985 by Steve McCarthy. He creates eau-de-vies, grappas, and liqueurs, but his single malt whiskey is what he can't keep stocked. The labor of love, however, lay with his fruit-based spirits which deserve more attention than they get. The fruit used for this eau-de-vie is organically grown Mirabelle plums from the King Estate near Eugene, Oregon. It is sold in 375ml sized bottles.
  • 4
    4 Harvest Spirits Pear Brandy
    93
    Fruity & Rich
    Harvest Spirits is one of New York’s original craft distillers. Located on a family orchard a bit south of Albany, their tiny, 100-gallon pot-still turns out delicious spirits from the surrounding area’s celebrated orchard and stone fruits. The eau-de-vie’s production is traditional with two distillations from a dry, freshly-fermented cider.
  • 3
    3 St. George Raspberry Brandy
    93
    Fruity & Tart
    St. George starts out with whole California raspberries, picked at the height of ripeness to retain the freshness and purity of the fruit. Distilled in their proprietary copper pot-stills, the objective here was to capture the aromas of raspberries at their peak. Produced without the use of extra sugars or any other additives.
  • 2
    2 F. Meyer Kirsch Eau-de-Vie
    94
    Fruity
    Meyer's Kirsch is produced from Alsatian cherries. The F. Meyer distillery was established in the Alsace region of France in 1958, and produces a variety of eau de vie. Double-distilled in copper pot stills it is then rested in steel tanks for two to five years before bottling.
  • 1
    1 Reisetbauer Carrot Eau-de-Vie
    96
    Fruity & Sweet
    Although carrots are technically a vegetable and not a fruit, this eau-de-vie maintains the spirit of unaged fruit brandies. A neighboring farmer had a problem selling misshapen carrots at the market so he sold them to Hans Reisetbauer who made lemonade out of lemons, so to speak. As carrots have less sugar than fruit, it takes 90 pounds of carrots to produce one liter of alcohol.