Schnaps

Schnaps is a German term for a class of strong, clear distilled spirits produced by fermentation and distillation. In German-speaking countries, it refers to a broad range of beverages distilled from fermented fruit, cereals, or other fermentables and typically bottled without added sugar. Most schnaps are high in alcohol by volume (often around 40% ABV) and are commonly consumed neat as a digestif.

Production and characteristics: Schnaps are produced by fermenting a mash from fruit or cereals, then distilling the liquid to concentrate the alcohol, usually in a pot still. The aim is a clean, relatively dry spirit that expresses the flavor of the base material; many are unaged and colorless. Some fruit brandies are aged in wood to add color and complexity.

Common varieties: Obstbrand or Obstler denotes fruit brandies such as apple, pear, plum, or cherry; kirschwasser is a cherry-based brandy. Williams (a pear variety) and similar labels are widely known in Europe. Grain-based schnaps, especially in Germany, are often termed Korn in casual usage, though they are technically a separate category. In English-language contexts, “schnapps” often refers to sweetened, flavored liqueurs, which differ from traditional German schnaps.

Regional usage: The term Schnaps is used in Germany, Austria, and parts of Switzerland, with regional naming conventions for different base materials and production methods. Etiquette generally favors serving schnaps in small glasses at room temperature, after meals, though some modern cocktails incorporate schnaps.

In practice, the term covers a range of spirits from fruit brandies labeled as Obstbrand to grain-based Korn; English usage often conflates them with sweet liqueurs called schnapps.