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One of the most colourful and appreciated traditions of French rural
life is now sadly almost at an end. That of the Bouilleur de Cru, the
mobile distiller travelling from village to village.
Since 1953 the "privilege" of being able to distil the
fruits of one's labours be they apple, pear, plum, grapes etc. has
been increasingly restricted under pressure from the tax authorities.
C'est tres triste!
My favourite is Eau de Vie, Poire Williams which is not for the faint
hearted at 55% alcohol. It takes approximately 10 kilos of Williams
pears to make each litre of pear brandy and about 15 days of
fermentation to produce a stable "must" with 4% alcohol
ready to be distilled when the Bouilleur de Cru and his mobile alembic
arrives.
Eau de Vie is a wonderful digestive for the end of a meal, and a
little goes a long way. The best way to drink it is to pour a small
nip directly into a brandy balloon from the bottle which has been kept
in the freezer ( alcohol has a lower boiling point that water ) and
sip it slowly with much swirling and inhaling of the delightful aroma.
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