Alongside the more renowned spirits, which form their own distinct category and have specific names—such as grappa, cognac, armagnac, whisky, vodka, or rum made from sugarcane—there are also distillates simply referred to as eaux-de-vie. These are generally produced from grapes or other fruits, including pears, plums, quinces, and wild cherries. Originating from the rural traditions of mountain regions—most notably Trentino-Alto Adige—these spirits were initially crafted out of necessity, to make use of imperfect or overripe fruit. What began as a "humble" product has evolved into a refined elixir, capable of delivering an intricate bouquet and competing with the finest spirits in the crowded world of alcoholic beverages. The final quality of an eau-de-vie depends entirely on the quality of the raw ingredients. The fruit used must be perfectly intact, healthy, and highly aromatic. The distillery's task is to preserve these natural characteristics as much as possible throughout the distillation process. The carefully selected and optimally ripened fruit is mashed, sorted again, chopped, and cleared of any impurities. The sugar-rich liquid ferments for 3 to 5 weeks before being distilled in traditional copper alembics or other still types. It is then matured in wooden barrels, stainless steel, or glass containers, enhancing its aromatic complexity and structural depth. An alternative method involves macerating the fruit beforehand to extract only its aromatic essence. Some of the most well-known fruit brandies include: Obstler from Alto Adige; William-Christbirnen-Brand, a Williams pear brandy, sometimes sold in striking bottles containing a whole pear—said to have been grown inside the bottle itself; Silvoviz, a plum brandy of Yugoslavian origin; Kirsch, the classic German cherry brandy; Mirabelle, a French plum brandy; Calvados, the famous apple brandy from France.