How is fruit spirit defined according to EU regulations?

Fruit spirit, as defined by EU regulations, refers specifically to a spirit that is produced through the fermentation and subsequent distillation of fruit. The key aspects of this definition include the lack of a mandatory aging requirement and the distillation process being conducted at less than 86% alcohol by volume (ABV). This lower distillation cut allows the essence of the fruit to be preserved in the final product, ensuring that the aromatic and flavor characteristics of the fruit are prominent.

The other options do not align with the regulatory definition of fruit spirits. For instance, while aging might enhance some spirits, it is not a requirement for fruit spirits under EU regulations, making any mention of a minimum aging period inaccurate. Additionally, spirits derived from grain with fruit flavoring do not qualify as fruit spirits in this context, as they do not originate from the fermentation of the fruit itself. Lastly, the concept of an alcoholic beverage made exclusively from fruits is broader and does not specifically relate to the processes and definitions governing fruit spirits. It is the specifics of distillation and the absence of aging requirements that set option B apart as the correct definition for fruit spirit within EU regulations.