What? A category we made up, which contains eaux-de-vie made from the fermented juice of fruits other than grapes. In other words, brandies which aren't made from grapes.
Where? Calvados from Normandy, Cider Brandy from Somerset, and other assorted spirits from around Europe.
When? Records of distillation of cider are known from the mid 16th Century.
How? Generally a digestif.
Tip For Beginners: It is not disrespectful to use good eaux-de-vie in cooking. You only need a little Calvados, Kirsch and Poire Williams in a recipe, so use good stuff.
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