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Someone else who is finely attuned to the island’s natural state is Barney Wilczak, distiller & owner at Capreolus Distillery. When I call him on a particularly grim February afternoon, he’s been handling quince, pears, and apples to make his cult-loved Capreolus eaux de vie. An often underutilized spirit category, eaux de vie (a fruit brandy) is traditionally found in countries like Germany, France, Switzerland, and Austria. Unaged, double distilled, and designed to capture…
