T'maro Eau de Vie is a clear, unsweetened spirit distilled from dates, bottled at 40% ABV in a 700ml bottle. Smooth and clean, it drinks like a fine tequila or grappa.
It is made with only organic dates from the Coachella Valley in California. Small batches of fermented dates are double distilled in copper pot stills, with no added sugar, artificial flavours or colours.
T'maro was created by chef Elizabeth Falkner and spirits veteran Heather Freyer, and the eau de vie is the purest expression of the brand's date-based spirits.
The finish is long and velvet-smooth, echoing sweet neutral fruit and warm spice.
It is an unusual, elegant spirit for sipping chilled or for building bright, clean cocktails, and a distinctive gift for adventurous drinkers.
Specifications
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Producer: T'maro, California
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Style: Eau de vie (fruit brandy) from dates
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Fruit: Organic Coachella Valley dates
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Distillation: Twice, copper pot stills
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ABV: 40%
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Origin: California, United States
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Size: 700ml
How to Enjoy It
Serve T'maro Eau de Vie chilled, neat in a small tulip glass, as you would a fine grappa or eau de vie. It makes a clean, interesting base for a martini-style cocktail or a highball with tonic and citrus, and can stand in for blanco tequila in a Paloma. Pair it with cheese, dried fruit or dark chocolate. Eau de vie is the French name for a clear fruit brandy, traditionally distilled from pears, plums, cherries or apricots and bottled unaged so the fruit character stays pure. Making one from dates is unusual, and it gives T'maro a soft, round texture. Keep the bottle in the freezer for a silky, chilled pour, serve it in small measures as a digestif after a rich meal, or offer it alongside a cheese course as a conversation-starting alternative to grappa.
Frequently Asked Questions
What is T'maro Eau de Vie made from?
Organic dates from California's Coachella Valley, fermented and double distilled in copper pot stills.
Is it sweetened?
No. It is unsweetened, with no added sugar, flavours or colours.
How strong is it?
It is bottled at 40% ABV.
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