Kirsch is the best-known cherry preserve, if not count jams and jam. The recipe of this drink has not changed for years and in many respects Kirsch can be regarded as a beverage produced by the most traditional methods.
Kirsch is the best-known cherry product, if not count jams and jam. The recipe of this drink has not changed for years and in many respects it can be regarded as a beverage produced by the most traditional methods.
The most important stage of alcohol production is harvesting the cherries. The fruit is harvested at the beginning of July, and it is very important to use only fruit that is properly ripe. Quite a lot of them are harvested, because to produce one litre of alcohol it takes as much as 14 kilograms of fresh cherries, which are then crushed and pressed. Everyone who drank the original Kirsch, probably noticed a delicate note of bitterness, which comes from the fact that fruits are not stoned before crushing. Kirsch is made from spontaneous fermented fruit, so the only source of yeast in this process is the air surrounding the set - no distillation yeast is added. The only factor that the producer controls is the ambient temperature, which has a decisive influence on the pace of the fermentation process, and if it is too high, it also causes excessive amounts of essential oils to evaporate from the mash.
Since Kirsch is a strong alcohol, with an alcohol content of 40-50%, the cherry-based wine (because this is how the product can be classified) must be distilled. Usually this process is continuous, which means that the substrate is given continuously, while the best Kirsch grades are distilled in alemicas for full taste. Once the distillation is complete, Kirsch is bottled and sent to the world. Only a few producers decide to aerate the beverage.
Kirsch is served pure at reduced (usually) or room temperature (noble varieties). It is also a component of many drinks. It is also used as an addition to cakes, cheese, chocolate and coffee. The best known product using Kirsch is Schwardzwald cake.