In Alsace, you will hear a lot about wine, of course! But did you know that the region also perpetuates the know-how of distilling fruit spirits?
In the past, during the summer months, fruit was harvested in the orchard and left to ferment until winter, the distillation season. Each house had its own still and distilled its own “schnapps” (brandy), as each distiller was allowed 10 litres.
Since the 1950s, distillation has become highly regulated, but the tradition has endured and the know-how has been passed down from generation to generation.
William pear, mirabelle plum, quetsche, raspberry, cherry, apple, and many others mature for 3 years to become eaux-de-vie.
On the heights of the valley, in Lapoutroie, discover our essential distillation addresses: eaux-de-vie, liqueurs and other spirits find their letters of nobility here.
From classic eaux-de-vie, absinthe, already known in the past centuries, to more recent vodka and even whisky, this is a stronghold where amateurs will find something to satisfy their curiosity and their palate (in moderation of course).
Alcohol abuse is dangerous for your health, consume in moderation