Kirsch

Kirsch or Kirschwasser is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. However, it is also made from other kinds of cherries. The cherries are fermented complete with their stones. Unlike cherry liqueurs and cherry brandies, kirsch is not sweet. The best kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the cherry seeds.

History

Kirsch is believed to have originated in Switzerland, more specifically in the canton of Zug, where the cherry tree is abundant and where the world's largest kirsch has been distilled since 1790 by the Etter company. The word "Kirsch" is derived from the German word for cherry, and "Wasser" is the German word for water, a reference to the clear color of the liquor.

Production

The production of kirsch involves fermenting whole, dark cherries. This includes the stems, seeds, and skins. The cherries are fermented in a temperature-controlled environment. After the cherries have been fermented, the entire mixture is distilled. The distillation process produces a strong, clear spirit. The spirit is then aged in paraffin-lined casks to prevent the kirsch from taking on additional flavors from the cask.

Uses

Kirsch is used in some cocktails, such as the Ladyfinger and the Florida cocktail. It is also commonly used in traditional Swiss fondue, and in some cakes, such as the Black Forest gateau, where it is used to soak the sponge. In addition, kirsch can be used in the preparation of chocolate dishes and as a flavor in desserts such as cherries jubilee.

See also

• Cherry Heering
• Maraschino
• Rumtopf

References

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