Kirsch (Cherry): Produced using black cherries from grafts of wild Alsace cherry trees. The fruit is placed in the vats and brewed for four to five weeks, allowing the pips to transmit to the pulp the mild almond taste which is characteristic of the product. One of the oldest “eau de vie” varieties, Kirsch is enjoyed in cocktails, long drinks, punches, as a digestif, and it is also a fine ingredient favoured by gourmets for the preparation of pastries, ice cream, flambées and many other types of dish.
 
Poire Williams (Pear) : An unmissable treat, Poire Williams is today seen as one of the classic “eau de vie” varieties. It has a particularly fine and delicate flavour. Poire Williams is aged in stone casks or in demijohns. It is best consumed at a very low temperature (6 to 8 degrees), allowing it to give off its distinctive aroma as it warms up in the glass.
 
Framboise (Raspberry) : This low-sugar fruit needs to undergo maceration for 4 to 6 weeks before distillation, then it is aged in demijohns. This “eau de vie” faithfully expresses the delicate flavour of freshly picked raspberries. Raspberry “eau de vie” should be served cool (6 to 8 degrees) to bring out all its flavour and finesse.
 

Mirabelle : this yellow plum variety yields one of the finest brandies due to its soft, honey-sweet nose. Mirabelle brandy is best consumed undiluted. It also gives character to cocktails and long drinks, and is ideally suited to flavor ice creams and sherbets.

 

Quetsch : this bigger egg-shaped plum, with its deep-purple skin and yellow flesh, ripens towards the end of October in Alsace. You may sip it either chilled or at coffee-cup temperature. It also suits fruity cocktails and punches as well as desserts.

 

Alsace Marc de Gewurztraminer: The Marc de Gewurztraminer is made from the gewurztraminer grape. The berries are hand-picked and allowed to ferment; following distillation after traditional methods, a tasting of samples by the Institut National des Appellations d’Origine (INAO) is performed in order to obtain the right to be called “Marc d’Alsace de Gewurztraminer”. It then is allowed to mellow in casks for two years, where it acquires its fruity fine aroma. Marc de Gewurztraminer  is enjoyable as an after-dinner spirit, but you may also use it to flavour sherbets.

 

Vieille Prune (Old Plum brandy):  this stout, bluish, oblong plum with its mellow yellow flesh ripens in Alsace orchards in October. This plum brandy is matured in oak casks during five years, which gives it its characteristical amber hue. This plum brandy is renowned for its lightness, its distinctive finesse and its digestive virtues.