Kirschwasser (/ˈkɪərʃvɑːsər/,UK also/-væsər/,German:[ˈkɪɐʃvasɐ]ⓘ; German for 'cherry water'), or justKirsch (German:[kɪʁʃ]ⓘ; the term used in Switzerland and France, less so in Germany), is a clear, colourlessbrandy from Germany, Switzerland, and France, traditionally made fromdouble distillation ofmorello cherries. It is now also made from other kinds of cherries. The cherry stones are included in the fermentation process, not removed beforehand.[1] Unlike cherryliqueurs andcherry brandies,Kirschwasser is not sweet. It is sometimes distilled from fermentedcherry juice.[2]
Kirschwasser is usually drunkneat. It is traditionally served cold in a very small glass and is taken as anapéritif. It is an important ingredient infondue. People in the German-speaking region where it originated usually serve it after dinner, as adigestif.
Kirschwasser is used in somecocktails, such as theLadyfinger, theFlorida, and theRose.
High-qualitykirschwasser should be served around 16 °C (61 °F), warmed by the hands as withbrandy.[3]
Because morellos were originally grown in theBlack Forest regions of Germany,kirschwasser is believed to have originated there.Kirschwasser is colourless because it is either not aged in wood or was aged in barrels made ofash. It may have been aged inparaffin-lined wood barrels or earthenware vessels.[1] Rivals in producing high quality "Kirsch" is Switzerland andAlsace; the latter even has akirschwasser route,[4] and other quality cherry-production, German-speaking areas likeSouth Tyrolia.
In France and English-speaking countries, clearfruit brandies are known aseau de vie. TheEuropean Union sets a minimum of 37.5%ABV (75 proof) for products of this kind;kirschwasser typically has an alcohol content of 40%–50% ABV (80–100 proof). About 10 kilograms (22 pounds) of cherries go into the making of a 750 ml bottle ofkirschwasser.
One French variety,Kirsch de Fougerolles[5], and two Swiss varieties,Zuger Kirsch andRigi Kirsch, have been certified asappellation d'origine protégée (AOP).[6]
Compared with brandy or whisky, the characteristic features ofkirsch are that it contains relatively large quantities of higher alcohols and compound ethers, and the presence in this spirit of small quantities ofhydrogen cyanide, partly as such and partly in combination asbenzaldehyde-cyanohydrin, to which the distinctive flavour of kirsch is largely due.[7]
Kirsch is used in some cakes, notably traditional GermanSchwarzwälder Kirschtorte (Black Forest gateau),Gugelhupf andZuger Kirschtorte.[8]
It is also sometimes used in Swiss fondue and the dessert,cherries jubilee.
Kirsch can also be used as a filling ofchocolates. A typical kirsch chocolate consists of no more than onemilliliter of kirsch, surrounded by milk or (more usually) dark chocolate with a film of hard sugar between the two parts, which acts as an impermeable casing for the liquid content and compensates for the lack of sweetness typical ofkirsch. Manufacturers include SwisschocolatiersLindt & Sprüngli andCamille Bloch.[citation needed]
One or more of the preceding sentences incorporates text from a publication now in thepublic domain: Chisholm, Hugh, ed. (1911). "Kirsch".Encyclopædia Britannica. Vol. 15 (11th ed.). Cambridge University Press. p. 834.
