Coppersea Distilling Pear Eau-de-Vie
Coppersea // New York, USA
This eau-de-vie is made from local Hudson Valley pears, and fermented in open-top wooden fermentation tanks with wild yeasts. It was then distilled in direct-fire copper stills before being aged in a neutral vessel (stainless steel) for 6 months before bottling.
Eau-de-VieMost often referring to clear, unaged brandy distilled from wine from any type of fruit. Some styles are macerated with skins after distillation which provide color.
"Aromas of baked pears, vanilla, and malt are dominant on the nose. On the palate, gentle baked pear comes first, before a less prominent canned pear note. A cascade of cinnamon heat presents itself next with a bit of maltiness evident on the quick finish."