"Water of life of cider." This is cider brandy, a less refined, and much cheaper version of apple brandy or Calvados.
The residue from grapes and grains when they are pressed - the husks, dregs, skins, grounds, pips, stems - all the left-overs. The residue left over after wine making is often distilled to make very strong eaux-de-vie, called either marc or eau-de-vie de marc.
Mineral water. The French divide bottled mineral waters into three types. 1) eau minérale naturelle. The spring or well from which this water derives must be constantly monitored and have proven therapeutic benefits, although quite how this information is obtained is uncertain. The water must be only that from the spring or well concerned and must not be diluted with any other water or have any additives of any kind. Only about 50 waters meet these strict requirements. 2) eau de source and 3) eau de pays.
