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If any of you uncover some ancient recipe for pickles and eau de vie, something that balances the humors, perhaps, let me know.

You can even try an eau de vie, an unaged brandy made with the same fruit as the liqueur.

The Harrises send some of the finished brandy back to Blue Bee, where it is mixed with the cidery’s own fortified apple wine and ginger eau de vie into a spicy dessert cider called Firecracker.

Champagne, whiskey, kirsch, eau de vie, beer, cognac, wines white and red — the bottles keep coming.

Taking the play in is like sipping a rarefied eau de vie, the kind that scalds as it cools.