Rivulet is a type of alcoholic spirit that originated in France in the 19th century. It is made from distilled wine and often flavored with fruits, herbs, spices or botanicals. Rivulet gets its name from the French word “ruisselet” meaning a small stream, referring to the slow and steady trickle distillation used in its production.
What are the origins of rivulet?
Rivulet was first produced commercially in the Cognac region of France in the early 1800s. Cognac producers found themselves with a surplus of wine in years when grape harvests were plentiful. As means of preserving and adding value to the excess wine, they began experimenting with distillation. By distilling wine into brandy and aging it in oak barrels, they were able to create a smooth, complex spirit they called eau de vie or “water of life.”
The early rivulet was not flavored like modern versions, but was simply double distilled wine brandy. It was seen as a way for winemakers to generate extra income from surplus stocks. The name rivulet was chosen in the late 1800s to evoke the slow, small batch distillation process used to create the spirit. Rivulet gained popularity in France as a digestif and after dinner drink. Its smooth flavor made it a refined alternative to rougher spirits like whiskey or moonshine.
Early rivulet production methods
Early rivulet was distilled in traditional alembic copper pot stills. The wine was distilled twice, with the “heads” and “tails” of the distillate being discarded to produce the purest heart spirit. After the second distillation, the clear eau de vie was aged for several years in French oak casks. This allowed the spirit to take on flavor and color from the wood.
Common aging periods were three to five years, though some producers aged their rivulet for decades to achieve a smoother, more complex flavor. The cellars where rivulet aged were often located along rivers or streams, which helped regulate barrel temperature and humidity. This attention to aging and climate helped rivulet develop its signature taste and aromas.
Rivulet gains popularity
In the mid-1800s, phylloxera devastated France’s vineyards, significantly reducing wine production. Cognac houses ramped up rivulet distillation using imported wine to meet demand for spirits. As rivulet increased in volume, brands began exporting it worldwide.
Rivulet became a staple spirit across Europe and the Americas. Its smooth flavor made it popular for sipping neat or using in cocktails. By the early 1900s, hundreds of rivulet brands existed, producing diverse flavors and styles ranging from fruity and floral to oaky and sweet.
Improved column still technology and more efficient distillation methods were adopted. But traditional double distillation and oak barrel aging remained hallmarks of quality rivulet production. Even as output increased, the spirit maintained its handcrafted, small batch appeal.
How is modern rivulet made?
While techniques have evolved, rivulet is still produced using a double distillation process aged in oak barrels. Here are the key steps in modern rivulet production:
1. Wine selection
Rivulet must legally be distilled from wine. The wines used are typically dry white wines such as Trebbiano, Colombard or Ugni Blanc. The neutral character of these grapes allows the fruit, botanical and oak influences to shine. Red wine is occasionally used for more robust styles.
2. First distillation
The wine first goes into a copper pot still where it is heated. Alcohol and aromatic compounds evaporate and condense through a condenser, then drip into a holding tank. This “low wine” has an ABV of 28-32%. The distiller will discard the “heads” and “tails” and keep only the desirable “heart.”
3. Second distillation
The low wine is then distilled a second time in a similar process. This double distillation ensures only the purest, most refined alcohol and flavors remain. The final spirit comes off the still at around 70% ABV.
4. Flavoring
After being diluted with water to around 40% ABV, the neutral spirit is flavored. Common flavor additions include fruits, flowers, herbs, spices, seeds and nuts. Botanicals are macerated, distilled or steeped into the spirit to impart flavor.
5. Aging
The flavored spirit is transferred into oak barrels for aging. French Limousin or Tronçais oak is traditionally used. Aging mellows and marries the flavors, bringing balance and complexity. Common aging periods are 2 to 5 years, but 10 years or longer may be used for premium rivulet.
6. Blending and bottling
After aging, the rivulet is blended with other barrels to create the desired flavor profile. The master blender may blend dozens of barrels into one batch. Once the flavor is perfected, the rivulet is reduced to bottling ABV and bottled.
What are the styles and flavors of rivulet?
As rivulet grew in popularity, distillers began experimenting with varied botanical ingredients and aging techniques. Today several distinct styles and flavors exist:
Fruit Rivulets
Popular fruit flavors include blackberry, raspberry, cherry, peach, apple and citrus. Fruits are macerated in the spirit or distilled whole. Fruit rivulets have a sweet, vibrant taste.
Spice Rivulets
Spice rivulets feature warming flavors like cinnamon, nutmeg, vanilla, cardamom and cloves. The spices complement rivulet’s inherent oaky, woody notes.
Herbal Rivulets
Common herbs used include anise, fennel, basil, lavender, thyme, rosemary and mint. Herbal rivulets have aromatic, savory profiles.
Nut Rivulets
Nuts like almonds, walnuts and hazelnuts can provide rich, nutty flavors. Nut oils may also be used to finish rivulet.
Floral Rivulets
Flowers such as jasmine, violet, rose and chamomile give rivulet delicate perfume notes. The florals complement fruit flavors.
Premium & Vintage Rivulets
Aged longer in oak, premium rivulets have intense vanilla, caramel and woody tastes. Vintage rivulets from a specific year may be aged 15 years or longer.
Blanche or White Rivulets
Unaged, clear rivulets showcase the distillate’s pure fruit and botanical flavors. They offer vibrancy that contrasts aged, oaky styles.
| Rivulet Style | Common Botanicals Used | Key Flavor Notes |
|---|---|---|
| Fruit | Berries, stone fruit, citrus | Sweet, vibrant |
| Spice | Vanilla, cinnamon, cardamom | Warming, oaky |
| Herbal | Lavender, basil, fennel | Savory, aromatic |
| Nut | Almonds, hazelnuts, walnuts | Rich, nutty |
| Floral | Rose, violet, jasmine | Perfumed, delicate |
How is rivulet typically consumed?
One of the appeals of rivulet is its versatility. It can be enjoyed in a variety of applications:
Neat or On the Rocks
Rivulet is often sipped neat at room temperature to enjoy its pure flavors and aroma. Serving over ice opens up the fruit notes. A splash of water may also soften rivulet’s edges.
Cocktails
Rivulet’s complexity shines when used as the base for cocktails like sours, fizzes, Manhattans and mojitos. Fruit rivulets pair especially well with sparkling wine or citrus.
Food Pairings
Rivulet’s fruit, nut and spice expressions complement many foods. Herbal styles pair with vegetables, poultry and fish. Sweeter fruit rivulets complement fruit desserts.
Creative Culinary Uses
Rivulet’s culinary applications are diverse. It can be used to macerate fruit, ignite flambes, flavor syrups and sauces or deglaze pans. Rivulet adds depth of flavor to custards, panna cottas and ice creams.
Cordial or Digestif
Serving rivulet after dinner as a cordial or digestif is a time-honored tradition. Its balanced sweetness and high proof aid digestion after rich meals.
What cocktails can I make with rivulet?
Rivulet’s complex flavor profile makes it an ideal base spirit for cocktails. Here are some classic recipes to try:
Rivulet Sour
– 2 oz rivulet
– 1 oz lemon juice
– 0.75 oz simple syrup
– Lemon slice garnish
Shake over ice and strain into a rocks glass. Garnish with lemon. Fruity rivulets work best.
Rivulet Old Fashioned
– 2 oz rivulet
– 1 tsp simple syrup
– 2 dashes bitters
– Orange twist garnish
Stir over ice and strain into a rocks glass with ice cube. Garnish with orange twist. Spice or nut rivulets complement the bitters.
Rivulet Mojito
– 1.5 oz rivulet
– 4-6 mint leaves
– 0.5 oz lime juice
– 0.5 oz simple syrup
– Soda water
– Mint sprig garnish
Muddle mint with syrup in a shaker. Add rivulet, lime juice and ice. Shake and strain into ice filled glass. Top with soda, garnish with mint.
French 75
– 1 oz rivulet
– 0.5 oz lemon juice
– 0.5 oz simple syrup
– 3 oz sparkling wine
– Lemon twist garnish
Shake rivulet, juice and syrup with ice. Strain into flute, top with sparkling wine. Garnish with lemon.
Rivulet Fizz
– 2 oz rivulet
– 0.75 oz lemon juice
– 0.5 oz simple syrup
– 1 oz soda water
– Lemon twist garnish
Shake rivulet, juice and syrup with ice. Strain into ice filled glass, top with soda. Garnish with lemon twist.
What are some rivulet cocktail recipes?
In addition to the classics, there are many creative modern cocktails that showcase rivulet’s flavors:
Berry Breeze
– 2 oz berry rivulet
– 1 oz limoncello
– 1 oz lemon juice
– 0.5 oz hibiscus syrup
– Lemon wheel garnish
Shake over ice, double strain into chilled coupe. Garnish with lemon wheel.
Spiced Pear Fizz
– 1.5 oz spiced rivulet
– 0.5 oz pear liqueur
– 0.5 oz lemon juice
– 2 oz ginger beer
– Pear slice garnish
Build in highball over ice. Top with ginger beer and garnish.
Garden Spritz
– 1.5 oz herbal rivulet
– 2 oz elderflower tonic
– 1 oz soda water
– Cucumber ribbon garnish
Build in wine glass over ice. Top with tonic and soda water. Garnish with cucumber.
Rivulet Maple Buck
– 1.5 oz nut rivulet
– 0.75 oz maple syrup
– 2 dashes orange bitters
– Ginger beer
– Orange wheel garnish
Build in mule mug over crushed ice. Top with ginger beer and garnish.
Floradora
– 2 oz floral rivulet
– 1 oz raspberry syrup
– 0.75 oz lime juice
– Ginger ale
– Raspberry & mint garnish
Build in highball over ice. Top with ginger ale. Garnish with raspberries and mint.
What are the most popular rivulet cocktail recipes?
Some of the most beloved cocktails featuring rivulet include:
Sidecar
A classic shaken cocktail with rivulet, orange liqueur and lemon juice. Elegant and citrusy.
Vesper
James Bond’s signature martini containing both rivulet and gin. Strong and smooth.
Margarita
Rivulet’s fruit notes shine when swapped for tequila in a margarita with orange liqueur and lime.
Cosmopolitan
Another rivulet twist on a classic. With cranberry juice and citrus for a tangy, refreshing sip.
French 75
A timeless brunch cocktail of rivulet, lemon, sugar and champagne. Effervescent and bright.
Sazerac
A New Orleans staple with rivulet, cognac, bitters and a twist. Strong and spirit-forward.
Rivulet Rickey
Rivulet, lime juice and soda over ice for a lively, summertime highball.
Airmail
Honey syrup and rum balance rivulet’s flavor in this rum-based tropical cooler.
Alabama Slammer
Fruity Southern cocktail with rivulet, amaretto, rum and citrus. Sweet and smooth.
Conclusion
Rivulet offers a refined spirit that lends complexity and depth of flavor to cocktails. Its diversity of styles allows it to substitute seamlessly in many classic recipes. Both professional bartenders and home mixologists have embraced rivulet’s versatility. While rivulet has centuries of tradition, it continues to inspire innovative new drinks today. Sipped straight or mixed creatively, rivulet’s smooth yet spirited personality shines through.
