Kirsch
Kirsch
Kirsch (pronounced: /kɪərʃ/), also known as Kirschwasser, is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. The name Kirsch originates from the German word "Kirsche" meaning cherry.
Etymology
The term Kirsch is derived from the German word "Kirsche", which translates to cherry in English. The term "wasser" in Kirschwasser is German for water, indicating the clear nature of the spirit.
Production
Kirsch is produced by double distillation of fermented cherries. The cherries are not pitted before fermentation, which gives the spirit a subtle bitter-almond flavor due to the presence of small amounts of hydrocyanic acid created during the fermentation of the cherry pits.
Usage
Kirsch is used in a variety of cocktails and is a key ingredient in the Swiss cheese dish known as fondue. It is also used in baking, particularly in Germany and Switzerland, where it is a traditional ingredient in Black Forest gateau and Swiss raclette.
Related Terms
- Brandy
- Distillation
- Fermentation
- Morello Cherry
- Hydrocyanic Acid
- Fondue
- Black Forest Gateau
- Raclette
External links
- Medical encyclopedia article on Kirsch
- Wikipedia's article - Kirsch
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