Kirsch
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Kirschwasser (pronounced /ˈkɪɐ̯ʃˌvasɐ/, German for “cherry water”) is a clear, colorless fruit brandy traditionally made from double distillation of morellos, a dark-colored cultivar of the sour cherry. However, the beverage is now being made from other kinds of cherries as well.
The cherries are fermented complete (i.e., along with their stones).[1]
Kirschwasser is commonly called Kirsch in English-speaking countries.
Serving
Unlike cherry liqueurs and so-called “cherry brandies,” Kirschwasser is not sweet. The best Kirschwassers have a highly refined taste with subtle flavors of cherry and a slight bitter-almond taste that is derived from the stones. Kirschwasser is used in many mixed drinks, such as the Lady Finger, Florida Cocktail, and Black Forest.
Kirschwasser is usually drunk neat. Traditionally, it is served cold in a very small glass and is taken as an apéritif. However, people in the German-speaking region where Kirschwasser originated usually serve it after dinner.
High-quality Kirschwasser is often served at room temperature and is warmed by the hands, as with wine brandy.
Origin and production
Because morellos were originally grown in the Black Forest region of southern Germany, Kirschwasser is believed to have originated there.
Kirschwasser is colorless because it is either not aged in wood or is aged in barrels made of ash. It may be aged in paraffin-lined wood barrels or in earthenware vessels.[1]
Clear fruit brandies made from distilled, fermented fruit are very popular in Germany, Austria, Switzerland, and France. In France and in English-speaking countries, these beverages are known as eaux de vie. The European 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 of Kirschwasser.
Kirsch in food
Kirsch is an essential ingredient of Swiss cheese fondue and of some cakes.[2]
It is used in traditional German Schwarzwälder Kirschtorte (Black Forest Gateau, which is believed to have originated in the 16th century) and in other cakes — for example in Gugelhupf cake.
Kirsch can also be used in the filling of chocolate candy. A typical Kirsch chocolate consists of no more than one milliliter of Kirsch, surrounded by milk or (more usually) dark chocolate with a film of hard sugar between the two parts. The hard sugar acts as a strong casing for the liquid content and compensates for the lack of sweetness that is typical of Kirsch. Swiss chocolatiers Lindt & Sprüngli and Camille Bloch, among others, manufacture these Kirsch chocolates.
See also
References
- ^ a b Lichine, Alexis. Alexis Lichine’s New Encyclopedia of Wines & Spirits (New York: Alfred A. Knopf, 1987), 292.
- ^ Use of Kirsch in a traditional Swiss cake