Distilled Spirits, Making brandies, whiskey, grappa, eau-de-vie, schnapps

Shown here are bottles of "pear in a bottle" brandy made by Clear Creek Distillery in Portland, Oregon.

Grappa, traditionally an Italian drink, results from the fermentation of pressed skins and seeds of grapes, or grape pomace. During fermentation no sugar or alcohol is added; once done, the product is distilled. It then ages in oak casks from which it attains its color and added flavor and aroma. The average yield runs from .4 to .5 gallon pure alcohol per 100 lb of slightly pressed solid residue, or draff.

These bottles of grappa to your left are made with astute care at the Clear Creek Distillery.

Eau-de-vie, or fruit brandy and French for "water of life", is a clear spirit resulting from the pure distillation of fermented fruits. No additional flavorings, sugar, or colorants are added. Eau-de-vies can be aged from months to years although aging is not necessary. Aging in special casks may provide a golden color. Because the liquor coming straight from the still is at 140-150 proof, it is cut down to 80-90 proof, a more drinkable level. Pot distilling best produces eau-de-vie.

Whiskey results from the fermented mash of grains such as wheat, rye, barley and corn. There are many types of whiskeys, each a unique derivative dependent on the grain used, the water source, the distillation process (how and how many times), and the aging process (how long and in what). The average yield for a batch of whiskey in a 50-gallon potstill is about 3.2 gallons of pure alcohol, resulting in about 8 gallons of whiskey of 40% volume.

Shown here is McCarthy's Single Malt Whiskey, made at Clear Creek Distillery.

Brandy is a distillate made from wine. The pomace brandy is a distillate of the pressed grape pulps, skins, and stems. As it is not aged in wooden casks it has a rougher taste but keeps its fresher fruit aroma. Fruit brandy is a distillate made from fermented fruits other than grapes. Given a potstill with a 50-gallon mash capacity using a wine with a 12% alcoholic content, the resulting pure alcoholic yield would be 4.2 gallons. Once this liquid is diluted, or cut, down to a drinkable level of 40% alcoholic content the result would be 10.5 gallons of brandy.