Kirschwasser (/ˈkɪərʃvɑːsər/, UK also/-væsər/; German:[ˈkɪɐʃvasɐ]ⓘ, German for "cherry water"), or just Kirsch (German:[kɪʁʃ]ⓘ) is a clear, colourless brandy traditionally made from double distillation of morello cherries, a dark-coloured cultivar of the sour cherry. It is now also made from other kinds of cherries. The cherries are fermented completely, including their stones.[1] Unlike cherry liqueurs and cherry brandies, Kirschwasser is not sweet. It is sometimes distilled from fermented cherry juice.[2]
Kirschwasser, produced in Germany and bottled at 40% ABV
Kirschwasser is usually imbibed neat. It is traditionally served cold in a very small glass and is taken as an apéritif. It is an important ingredient in fondue. People in the German-speaking region where it originated usually serve it after dinner, as a digestif.
Kirschwasser is used in some cocktails, such as the Ladyfinger, the Florida, and the Rose.
High-quality kirschwasser should be served around 16 °C (61 °F), warmed by the hands as with brandy.[3]
Origin and productionedit
Illustration of the morello cherry
Because morellos were originally grown in the Black Forest regions of Germany, kirschwasser is believed to have originated there. Kirschwasser is colourless because it is either not aged in wood or is aged in barrels made of ash. It may have been aged in paraffin-lined wood barrels or in earthenware vessels.[1]' Rivals in producing high quality "Kirsch" are Switzerland and Elsass (Alsace), the latter even has a kirschwasser route, [4] and other quality cherry production german speaking areas like South Tyrolia.
In France and in English-speaking countries, clear fruit brandies are known as eau 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.
Compared with brandy or whisky the characteristic features of kirsch are that it contains relatively large quantities of higher alcohols and compound ethers, and the presence in this spirit of small quantities of hydrogen cyanide, partly as such and partly in combination as benzaldehyde-cyanhydrin, to which the distinctive flavour of kirsch is largely due.[6]
Foodedit
Urschwyzer kirsch, produced in Switzerland and bottled at 40% ABV
It is used in traditional German Schwarzwälder Kirschtorte (Black Forest gateau) and in other cakes—for example in Gugelhupf cake.
Kirsch can also be used in the filling of chocolates. 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 an impermeable casing for the liquid content and also compensates for the lack of sweetness that is typical of kirsch. Swiss chocolatiersLindt & Sprüngli and Camille Bloch, among others, manufacture these kirsch chocolates.
^One or more of the preceding sentences incorporates text from a publication now in the public domain: Chisholm, Hugh, ed. (1911). "Kirsch". Encyclopædia Britannica. Vol. 15 (11th ed.). Cambridge University Press. p. 834.
^. Archived from the original on 2011-07-11. Retrieved 2011-02-01.
External linksedit
Wikimedia Commons has media related to Kirschwasser.
November 30, 2023
kirsch, other, uses, disambiguation, wasser, ɪər, ɑː, also, german, ˈkɪɐʃvasɐ, german, cherry, water, just, german, kɪʁʃ, clear, colourless, brandy, traditionally, made, from, double, distillation, morello, cherries, dark, coloured, cultivar, sour, cherry, als. For other uses see Kirsch disambiguation Kirschwasser ˈ k ɪer ʃ v ɑː s er UK also v ae s er German ˈkɪɐʃvasɐ German for cherry water or just Kirsch German kɪʁʃ is a clear colourless brandy traditionally made from double distillation of morello cherries a dark coloured cultivar of the sour cherry It is now also made from other kinds of cherries The cherries are fermented completely including their stones 1 Unlike cherry liqueurs and cherry brandies Kirschwasser is not sweet It is sometimes distilled from fermented cherry juice 2 Kirschwasser produced in Germany and bottled at 40 ABV Contents 1 Serving 2 Origin and production 3 Chemical composition 4 Food 5 See also 6 References 7 External linksServing editKirschwasser is usually imbibed neat It is traditionally served cold in a very small glass and is taken as an aperitif It is an important ingredient in fondue People in the German speaking region where it originated usually serve it after dinner as a digestif Kirschwasser is used in some cocktails such as the Ladyfinger the Florida and the Rose High quality kirschwasser should be served around 16 C 61 F warmed by the hands as with brandy 3 Origin and production edit nbsp Illustration of the morello cherryBecause morellos were originally grown in the Black Forest regions of Germany kirschwasser is believed to have originated there Kirschwasser is colourless because it is either not aged in wood or is aged in barrels made of ash It may have been aged in paraffin lined wood barrels or in earthenware vessels 1 Rivals in producing high quality Kirsch are Switzerland and Elsass Alsace the latter even has a kirschwasser route 4 and other quality cherry production german speaking areas like South Tyrolia In France and in English speaking countries clear fruit brandies are known as eau 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 Two Swiss varieties Zuger Kirsch and Rigi Kirsch have been certified as appellation d origine protegee AOP since 2013 5 Chemical composition editCompared with brandy or whisky the characteristic features of kirsch are that it contains relatively large quantities of higher alcohols and compound ethers and the presence in this spirit of small quantities of hydrogen cyanide partly as such and partly in combination as benzaldehyde cyanhydrin to which the distinctive flavour of kirsch is largely due 6 Food edit nbsp Urschwyzer kirsch produced in Switzerland and bottled at 40 ABVKirsch is sometimes used in Swiss fondue and in some cakes 7 such as the Zuger Kirschtorte It is also commonly used in the dessert cherries jubilee It is used in traditional German Schwarzwalder Kirschtorte Black Forest gateau and in other cakes for example in Gugelhupf cake Kirsch can also be used in the filling of chocolates 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 an impermeable casing for the liquid content and also compensates for the lack of sweetness that is typical of kirsch Swiss chocolatiers Lindt amp Sprungli and Camille Bloch among others manufacture these kirsch chocolates See also edit nbsp Liquor portal nbsp Baden Wurttemberg portal nbsp Switzerland portalCulinary Heritage of Switzerland Fruit brandy Himbeergeist Liquor SchnappsReferences edit a b Lichine Alexis Alexis Lichine s New Encyclopedia of Wines amp Spirits New York Alfred A Knopf 1987 p 292 Kirsch distilled liquor Encyclopedia Britannica Retrieved March 10 2019 Brandl Franz 23 April 2018 Cocktails Uber 1000 Drinks mit und ohne Alkohol Erweiterte Neuausgabe des Standard werk ISBN 9783641232320 elsass netz de Route du pays du kirsch Kirsch in the online Culinary Heritage of Switzerland database nbsp One or more of the preceding sentences incorporates text from a publication now in the public domain Chisholm Hugh ed 1911 Kirsch Encyclopaedia Britannica Vol 15 11th ed Cambridge University Press p 834 Use of kirsch in a traditional Swiss cake Archived from the original on 2011 07 11 Retrieved 2011 02 01 External links edit nbsp Wikimedia Commons has media related to Kirschwasser Retrieved from https en wikipedia org w index php title Kirsch amp oldid 1182899223, wikipedia, wiki, book, books, library,
