Elizabeth G. Dunn wrote the following article, in which she explains how American craft distillers are developing a new fruit-based spirit. The spirit is called “Eau de Vie”, and the author describes it as a more exquisite but complex version of vodka. Eau de Vie production also supports fruit farmers; since it is a fruit brandy its demand for quality fruit is increasing. Marketers discuss that such drink is a white spirit for people who like whiskey, according to the article. The process of fermentation and distillation used to produce the spirit, are the main chemistry concepts that link this article to the course. According to Dunn, the production of Eau de Vie consists of fruits like pears, apples, or raspberries being fermented and twice