Fruit-based spirits are alcoholic beverages made by fermenting and distilling fruits. Common examples include apple brandy, pear eau-de-vie, and cherry liqueur. These spirits capture the natural flavors and aromas of the fruits used, resulting in a diverse range of tastes and profiles. The production process typically involves crushing the fruit to extract juice, fermenting it to convert sugars into alcohol, and then distilling the liquid to increase its alcohol content. The final product can be enjoyed neat, in cocktails, or as a flavorful addition to various culinary dishes.