Kirschwasser

This clear, colorless fruit brandy is double-distilled from the fermented cherry mash. Because it was originally produced with sour morello cherries, it is believed that it first appeared in Schwarzwald, Germany, where the morello cherries were traditionally cultivated.

The drink is mainly produced in Germany, Austria, Alsace, and Switzerland, with various, local cherry varieties. Because cherry pits are also crushed in the process, kirschwasser is characterized by its cherry notes, pungent flavor, and mild bitter-sweet finish.

It can be served as an aperitif or a digestif, preferably well-chilled and over ice, but it also incorporates well into cocktails, desserts, cheese fondue, or even espresso.