Louis Roque La Vieille Prune Eaux de Vie

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After distillation, the eau de vie is typically not aged for long periods, which is why it retains its clear appearance. If it is aged, it's usually in stainless steel tanks or glass containers to prevent the colour and flavour from being altered. Only a few eaux de vie are aged in wooden barrels, and they take on a slight colour if they are.

Eaux de vie are known for their clean, intense fruit flavour and are often enjoyed as a digestif after meals. They are also used by culinary enthusiasts to enhance the flavour of dishes and desserts. When served, they are typically presented in a slim, tulip-shaped glass to concentrate the aroma on the nose, enhancing the tasting experience. Prunes contain dietary fiber (about 7% of weight; table) which may provide laxative effects. [7] Their sorbitol content may also be responsible for this, a conclusion reached in a 2012 review by the European Food Safety Authority. [8] The report also demonstrated that prunes effectively contribute to the maintenance of normal bowel function in the general population if consumed in quantities of at least 100 grams (3.5oz) per day. [8] Nutrition [ edit ] Contrary to the name, boiled plums or prunes are not used to make sugar plums, which instead may be nuts, seeds, or spices coated with hard sugar, also called comfits. [9] See also [ edit ] Growing Prunes (Dried Plums) in California: An Overview. UCANR Publications. 2007. pp.2–. ISBN 978-1-60107-486-7.

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Both of these French Plum Trees will greet each spring with a showy froth of delicate white blossoms. They make beautifulornamental trees inyour home orchard while providingyou with a yummyharvest. French Petite European Plum Tree

In days gone by, these plums were the staple of winter, providing dried sweet treats to the locals. Expertgardenersdried the plums allowingthe fruits to store over the winter — waybefore refrigeration was an everyday appliance, therebygiving them fruit options during the non-harvest months. Wines which are produced without any added sulfur (or almost any) and with no other inputs. However, given that there is no official body to issue the natural wine label, it is based on winemakers’ statements. a b c EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) (2012). "Scientific Opinion on the substantiation of health claims related to dried plums of 'prune' cultivars ( Prunus domestica L.) and maintenance of normal bowel function (ID 1164, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006". EFSA Journal. 10 (6): 2712. doi: 10.2903/j.efsa.2012.2712. There are two popular varietiesof French Plum Trees. Ourbest advice is to plant one of each. They will cross pollinate while providing a varied and extended plum harvest.

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The "environmentally friendly" designation refers to estates practising environmentally friendly wine-growing techniques, but that have not opted for certification or who are still in the process of converting to organic agriculture or biodynamics. These estates may have adopted biodynamic principles (non-certified) or simply no longer use chemical products. Eaux de vie, a French term that translates to "waters of life," are clear, colourless fruit brandies that are crafted through the fermentation and double distillation of various fruits. Unlike liquors that are often sweetened, eaux de vie are unsweetened, offering a pure and unadulterated fruit essence that is both aromatic and potent. Sie haben als Nutzerin oder Nutzer das Recht, auf Antrag eine kostenlose Auskunft darüber zu erhalten, welche personenbezogenen Daten über Sie gespeichert wurden. Sie haben ausserdem das Recht auf Berichtigung falscher Daten und auf die Verarbeitungseinschränkung oder Löschung Ihrer personenbezogenen Daten. Sollten Sie annehmen, dass Ihre Daten unrechtmässig verarbeitet wurden, können Sie eine Beschwerde bei der zuständigen Aufsichtsbehörde einreichen. The process of creating eaux de vie begins with selecting high-quality, ripe fruits. The fruit is then crushed and allowed to ferment, converting the natural sugars into alcohol. This fruit mash is then distilled, usually twice, to increase the alcohol content and to capture the delicate flavours and aromas of the fruit. The distillation must be done carefully; the art lies in being able to retain the essence of the fruit in the final product.