With that definition, eau de vie seems straightforward enough. But when Orchard opened its doors, founder Alex Pun realised he still had some explaining to do. โThe common misconceptions we encountered were that all fruit spirits were flavoured vodka, or that all fruit spirits are sweet. The reality is that these distinct products are made from distillation of the fruits themselves rather than infusion. Many fruit spirits can be dry or even bitter, depending on the production process.โ
Redemption, for example, places prune brandy at the centre of a negroni riff built to accent all aspects of the spirit. โThe base idea,โ Pun says, โwas to create a spirit-forward, bitter and sweet cocktail. The negroni is more popular among bartenders and industry people, and I find it is not the most ordered cocktail in a bar. With the negroniโs bitter foundation, we came up with the Redemption to make it more approachable.โ
The prune brandy in question is G.E. Massenez, made from fermented plums. Pun compares it to cognac, whose production is restricted to a specific commune in France and to a regulated method. โPrune brandy is not restricted to a specific area,โ Pun explains, โand ageing [methods] vary.โ In the case of the Massenez, the result is a rich, sweet and fruity brandy compared to cognac, which includes fruit flavours but also has spice and oak depending on how itโs aged.
โPrune brandy is known for its rich flavour profile and smooth texture,โ Pun explains. โPeople who enjoy brown spirits like whisky, bourbon or rum are likely to appreciate prune brandy as much. Even with cocktails, the spiritโs rich and complex character is prominent.โ