Kirschwasser (, , ; German for 'cherry water'), or just Kirsch (; the term used in Switzerland and France, less so in Germany), is a clear, colourless brandy from Germany, Switzerland, and France, traditionally made from Distillation of morello cherries. It is now also made from other kinds of cherries. The cherries are fermented completely, including their stones.Lichine, Alexis. Alexis Lichine's New Encyclopedia of Wines & Spirits (New York: Alfred A. Knopf, 1987), p. 292. Unlike cherry and Cherry brandy, Kirschwasser is not sweet. It is sometimes distilled from fermented cherry juice.
Kirschwasser is used in some , such as the Ladyfinger, the Florida, and the Rose.
High-quality kirschwasser should be served around , warmed by the hands as with brandy.
In France and 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.
One French variety, Kirsch de Fougerolles , and two Swiss varieties, Zuger Kirsch and Rigi Kirsch, have been certified as appellation d'origine protégée (AOP).
It is also sometimes used in Swiss fondue and the dessert, cherries jubilee.
Kirsch can also be used as a filling of . 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, which acts as an impermeable casing for the liquid content and compensates for the lack of sweetness typical of kirsch. Manufacturers include Swiss chocolatiers Lindt & Sprüngli and Camille Bloch.
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