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In
theory, the distilling of fruits is no more complicated than
the distillation of any other plant. However, in practice, extracting
the true flavour of a fruit and concentrating it in a brandy
is no mean feat.
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Fermentation
- Soaking
The fruits, having been carefully selected
are then left to soak in the case of raspberries
and berries whilst the others ferment. Then
after two days, due to the action of natural
yeast, the sugar content is transformed
into alcohol.
The natural fermentation process for fruit
takes approximately six to eight weeks.
Following this comes the distilling stage,
which takes place in a copper still.
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Distilling
- The following technique is used :
Traditionally, distillation is carried out in
copper stills which are heated with a naked
flame or in double boilers, in two consecutive
heating operations.
The first heating operation enables a crude
ethyl alcohol to be extracted, which has a low
alcohol content of approximately 25°.
The second heating operation, or "second distillation"
enables the final brandy to be obtained. This
is when the craftsman's experience and know-how
come into their own, enabling him to extract
only the very "core" of the " second distillation
", at 65° proof, by carefully separating off
the imperfect by-products of the distilling
process, such as the "heads" (first by-products
of distillation) which are acrid and taste of
ether and also the "tails" (end products) which
are too rich in higher alcohols.
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Ageing
In accordance with the centuries-old method,
the core of the distilling process is preserved
in enamel or stainless steel tanks, or in
glass demijohns which also help to retain
the transparency of the brandy. It is differences
in temperature which will cause the esters
to evaporate.
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General comment
Above all, it is the distiller's know-how and
precise care which make the difference between
a good and a mediocre brandy. Obviously, the
basic ingredients are also very important; the
fruits should be neither stained nor bruised
as this could falsify the taste, a phenomenon
which is amplified by distillation.
The distilling process has in fact changed:
instead of heating with a naked flame, the preferred
technique nowadays involves using a steam heated
double boiler, which provides improved heat
distribution. Distillation is a fine art requiring
a lot of care which explains why it is not a
mass production affair, especially when one
bears in mind that the main problem facing distillers
has always been maintaining a constant level
of quality.
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Methods
of consumption
It is important to know how to taste and
how to store a fruit brandy correctly. They
should never in fact be kept in a fridge
and even less so in a freezer, as their
delicate flavour will be lost.
In terms of tasting, several methods exist
:
- the first method consists of pouring the
brandy into a cooled brandy glass, which
enables the flavours to be brought forth.
- the more traditional method involves either
heating the glass in one hand or pouring
the brandy into a still-warm coffee cup.
In this method, the flavours given off will
be different but there are some people who
prefer this method.
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List
of possible uses
Fruit brandies are used for several purposes :
- to be savoured neat
- to be used in long drinks or in cocktails
- to be used in cooking for making desserts or
confectionery
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