But the unaged brandy, when done well, cuts an impressive gastronomic figure:
“‘If the fruit doesn’t have it, the eau de vie never will,’ said Lance Winters [from] St. George Spirits. In making eau de vie, ‘you’re taking an aromatic and flavor profile of a moment in time and place. It’s a time machine.’”
And it also calls to mind another question: Why, precisely, does the United States lack the digestif after-dinner ritual that makes European dining so damned civilized?