🥃 Mirabelle d'Alsace

Mirabelle d'Alsace is a clear fruit spirit made from mirabelle plums that are fermented, distilled and finished in Alsace, north-eastern France. It is a protected EU name in the fruit spirit category. Products sold have at least 45% ABV, and according to the specification the aroma recalls the mirabelle with a hint of stone.

Raw material. Two varieties are used: mirabelle 'de Metz' and 'de Nancy'. The fruit must be fresh, whole and ripe; freezing it is prohibited, and the stones must not be damaged. Fermentation runs without heating, and adding sugar or concentrating the wort is prohibited. From 100 kg of fruit come 4–7 litres of pure alcohol.

Distillation. Two methods are permitted: classic double distillation in a pot still with repeated runs, or a pot still with a column of up to three plates. Everything in contact with the vapour up to the 'swan neck' must be copper, the still holds up to 25 hl, and the spirit comes off at 60–80% ABV. It then rests for at least six months; sugar of up to 10 g/l may be added, and colouring is prohibited.

Tradition. In Colmar, city records from 1506 mention control of distillers. Mirabelle has been distilled in Alsace since the 18th century and became a trade product in the 19th. After 1870 the region kept the right to home distillation, so many village stills still exist; there are 21 professional distilleries, and their association has existed since 1919.

Why this matters to you. The name 'Mirabelle d'Alsace' means that fermentation, distillation and rest took place in Alsace, at no less than 45% ABV. A yellowish tint that develops over time is natural; there are no colourings. Alsatians serve it chilled or slightly warm. WHO reminds that there is no safe level of alcohol consumption.