kirschwasser

Kirschwasser, commonly shortened to kirsch, is a clear fruit brandy distilled from cherries. The name is German for cherry water. True kirschwasser is produced by fermenting crushed cherries (often a mix of sweet and sour varieties) and distilling the mash, without added sugar or coloring. It is typically bottled around 40 percent alcohol by volume, though strength varies by producer and market. The compounds in cherry stones can contribute a subtle almond-like aroma.

Production methods vary: some producers use whole fruit, others press before fermentation, and the mash is distilled in copper stills. The spirit is usually unaged or only lightly aged in neutral containers, preserving a bright, cherry-forward character. Because it is not a liqueur, kirschwasser is generally dry and transparent in color.

Regional and cultural context: Kirschwasser is traditional in German-speaking regions and in parts of Switzerland and Alsace, France. The Black Forest region is closely associated with a distinctive style known as Schwarzwälder Kirschwasser, which reinforces the connection between cherry spirits and regional desserts such as Black Forest cake. In contrast to kirschwasser, cherry liqueurs are typically sweeter and may include added sugar and colorants.

Uses and flavor profile: Kirschwasser is appreciated for its pronounced cherry aroma and clean finish. It is enjoyed neat or on the rocks, used in cocktails, and employed in cooking and baking to impart cherry notes without sweetness. While it may be used in desserts, it remains a spirit rather than a sweet liqueur.