Maturation & Storage

Freshly distilled, a fruit brandy is still restless. The aromas sit sharply side by side, and only through resting do they round out. For Eau-de-vie de poire du Valais, the specifications therefore require at least three months of rest in tank before bottling. For Abricotine, according to the AOP association, the brandy rests in tank for several months.

Tank here means a neutral vessel that adds nothing to the brandy. Stainless steel, glass demijohns, and historically stoneware, all keep the fruit aroma pure, which is why spirits like Williamine and Abricotine stay crystal clear. An oak barrel, as used for Cognac or Calvados, would introduce colour and vanilla notes that would mask the fruit character.

One rule governs age statements: under EU law, a maturation period may only be stated if it applies to the youngest component in the brandy. Anyone putting 'old' or 'Reserve' on a label must be able to back it up. Neither the Williams nor the Abricotine AOP specifies a minimum age in years.

Light is the enemy. Trace amounts of hydrogen cyanide naturally present in stone fruit can form ethyl carbamate, a suspected carcinogen, when exposed to light. For this reason, stone fruit brandies are stored dark and cool, including once they reach the customer's home.

After resting, bottling happens at a minimum of 40 percent alcohol. Water brings the freshly distilled strength down to drinking strength, and no fruit brandy may be coloured. Neither aroma nor neutral alcohol may be added either: what you smell in the glass comes from the fruit and nothing else, and anyone adding anything before bottling would be breaking fruit-brandy law. Sweetening is permitted only up to a maximum of 18 grams per litre.