Aug 4, 2022
In this tasting and fireside
chat with Stephan Kopp of Fassbind Eau de Vie and Henry Preiss of
Preiss Imports, some of the topics we discuss include:
- The heritage fruits, sourcing practices, and
protected designations of origin that set Swiss brandies and eaux
de vie apart from the other fruit distilling traditions in Europe
and elsewhere in the world.
- The difference between a “wasser” and a “geist”
spirit, particularly as it applies to the types of fruits used and
how those fruits are turned into potable alcohol.
- The venerable, yet poorly-understood tradition
of adding dosage (or “bonificateurs”) to aged fruit brandies to
impart consistency on the end product, as well as establish a
unique proprietary fingerprint on the flavor profile.
- Why resting eaux de vie in stainless steel
tanks is an integral part of the production process - not only from
a flavor perspective, but also as insurance against the occasional
- We also discuss the notions of “purity” vs.
“complexity” and “seasonality vs. consistency” in these
laser-focused fruit eaux de vie and their aged, slightly fortified
- Along the way, we explain how to take your
cocktail program to the next level using fruit brandies, why Henry
thinks a great gumbo and a great eau de vie aren’t so different,
how to make a perfect cheese flower, and much, much
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