Clear Fruit Brandies Pack An Orchard Into A Bottle : The Salt : NPR:
"In keeping with the farm-to-table movement, dozens of distilleries in the U.S. are now crafting dry, fragrant spirits from other mashed and fermented fruits, too — like cherries, pears, plums, raspberries, apples and peaches — sourced from local orchards.
To make eau de vie, mashed fruit pulp is fermented and distilled. It takes two weeks to ferment the mash with wine yeast and turn the sugars in the fruits into alcohol. Then they load the still with the fermented mash.
After it distills down, it rests from six months to a year in stainless steel or glass, with one exception: apple eau de vie, which is sometimes aged in oak barrels, giving it a darker hue. As it rests, the brandy develops character and aromas. Just before it's bottled, it is typically cut with spring water."
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