European Stars And Stripes (Newspaper) - August 28, 1987, Darmstadt, Hesse                                Spirits for spice Tom French Esh must vie to in Kermant h t them up what Fotr. A on tasty Dietr Fern item Anft Jucht a i  United press International Jorg Rupf who comes from a Long line of brewmaster in the Black Fores Region of Germany is carrying on a spirited family tradition in California a former lawyer judge with the Baden Wurt Tomberg slate ministry a culture in Germany Rupf describes himself As America s iir5t and Only producer of eau de we highly alcoholic Clear Brandy distilled from fermented juice of fruit he considers it a Cornerstone of the european gastronomic experience his Molher s family Rupf said produced Beer and the Rich fruit brandies for generations and when he travelled to Berkeley calil., to work on a Post doctorate degree he became aware that although used by some chefs the product was generally unknown to the american Public. A violinist Rupf also Elf in Lovo with Ladene Otsuki a classical pianist he met at a chamber recital. They were married and he decided to remain in California setting aside his Law profession to enter the culinary Field by distilling flavorful spirit under the St. George spirits Label. Rust said it lakes g5 Gallons of fermented fruit to make Only a few Gallons of 90 proof eau de vie at his Emeryville calif., distilling Plant where he also makes 48-Prool fruit liqueurs. He makes about 3,500 cases of the fruit a nes Annu Aby from Kiwi Pear quince and Raspberry. La s a risky business but very exciting said Rupf. We re unique in Hal we re a Small distiller and the Only one producing eau de vie in the  to demonstrate the Art of cooking with eau de vie rust linked up with Robert Reynolds the French trained chef of san Francisco s be Trou restaurant and cooking school. We were both trying to do the same thing introduce european cooking to the american palate and develop recipes to go with the eau de vie and liqueurs said Rupf. We have a very special relationship. Robert Cooks with a great Deal of love " Reynolds said the eau de vie can be used in a variety of dishes with fascinating results " ii works Well with foods and in a variety of sauces and flames said Reynolds i always keep a Little in the Kitchen for one thing or another the French Are very creative using the spirits in every imaginable  Ruel said eau de vie Means water of life " and that Itie distilled spirits were used through the centuries As health cures he said the product Liflet s from Brand made of grapes and aged in Oak he makes the eau de vie by fermenting 1 5 tons of fruit for three or four weeks. The liquid is then put into n 65-gallon hand hammered Copper hot Slem pot especially designed to distil eau do vie Over a three hour period. The High proof distillate is Thon aged in stainless steel vats so it does t pick up color or other flavors. We try to get the most intensity and Truo Ruil Quality in the  said Stupl who was born in the Alsace Region of France just across the Fth Rio from Germany. Our philosophy is to obtain to essence of the fruit and we use Only 65 percent of the alcohol produced. There s a huge loss in order to gel the flavor just fight Rupf whose family owned f Sterling brewery in tip Black Forest was recently sold said he s now experimenting with a Kirsch or Cherry fun Wwod distillate and Hopes to add More fruits As Tho Buuts grow i m carrying on a family tradition in Cournia mud Ruel. Ii was a big step to take but the but mess is totally natural to me " eau de vie in also imputed and available m specially stores across America but May be hard to find once located however i can provide an of Icilma sensory experience with a variety of gourmet Danei Mere Are two recipes used at san Fia Nosco s la Trou restaurant Francan pork with Qunce eau oc-v1c 4 a Ltd cd loft 2 to top butt of for Mut Feig 1cupmloremcfcfliock 1 cup French cow Chervil and tampon to the it cup que inc mind of heal Buller mixed with a Little Oil m a Skillon. Add chops Saul Ewing to sear or a minute turn soar and season Wilh mod herbs sear and spawn a second hmm Lor a Mizulo add Slock and cider cover the pot and simmer Nat to 8 1 0 minute unto louder remove Tho chops to a plate and keep warm pour off Iho braising Iodko. Allowing it to lit a minute to fat can to separated discard the fat and return do liquid to the skill Al and reduce Over High heat Una about Ono third to i Cap of l