Kirschwasser

Kirschwasser is a pure colorless fruit brandy traditionally made from dark cherry varieties.

The drink has been made since the 17th century in eastern France and Germany. Before fermentation begins, the cherry stones are not removed, giving the drink a slightly almond flavor. Then the mixture undergoes double distillation. The resulting liquid is poured into clay or glass vessels where the drink waits for unnecessary alcohols to come out. Like many other alcoholic beverages based on fruits, kirschwasser is not aged in oak barrels. Kirschwasser is produced with an alcohol content of 38-50%.

This brandy is perfect for making various cocktails. Kirsch is sometimes used in Swiss fondue and in some pastries. It is added to the traditional German Schwarzwälder Kirschtorte (black forest walnut cake) and other pastries - for example, the Gugelhupf cake.