Rhine Hall has made its mark in Chicago with meticulous eau de vie production and this rare Guayaba expression is a vibrant showcase of their exacting process applied to fruit from Zacatecas. Using 20 pounds of whole media china guavas, untreated and free of pesticides, the fruit is carefully fermented in stainless steel tanks under muslin cloth to allow natural yeasts to thrive without oxidation. Reverse osmosis treated water and Lalvin yeast guide the seven to ten day fermentation, which develops into a pure and aromatic wash before distillation. The still is a custom stainless steel alembic, producing a crystalline eau de vie that captures guava in its most vivid and unadulterated form. Rested three months in stainless and an additional month in bottle, it emerges supple yet precise, lightly polished through fine mesh filtration, and bottled at 40% ABV. The result is a clean, expressive spirit that channels the perfume of ripe guava with bright tropical lift, subtle floral tones, and a fresh mineral core. This is not an artificial approximation of fruit but the fruit itself, distilled to its essence and alive with Zacatecas terroir. Perfect neat as an aperitif, as a foil to rich cuisine, or as an aromatic base in cocktails, Rhine Hall’s Guayaba proves that eau de vie can be both deeply traditional and utterly modern.