Kirsch is one of the most popular fruit brandies of Germany. During production they use sweet cherries exclusively to achieve the characteristic taste. Cherries which mature on especially high trees are particularly suitable for this purpose.
The Black Forest Kirsch is protected like the Black Forest Ham. The cherries of the Kirsch have to originate from the Black Forest and the fruit brandy has to be produced in the Black Forest, too. While producing Kirsch they bring the cherries directly after picking to the distillery in the locality where the cherries are mashed. During this process the sugar ferments to alcohol. In this condition they call the cherries schnapps cherries.
Schnapps Cherries During Production
By the way, the term schnapps derives originally from the Dutch measurement “a mouth full”. As late as the 18th century did they use the term only to describe the brandy.
But now more about production. After the essential mashing they put the cherries into storage for weeks so they can get their typical aroma. This all is heated in the still. Afterwards it is refined and purified. The resulting fumes are fluidized again and the end product contains then between 65 and 80% of alcohol. Of course, such a degree of alcohol is too much. So, they reduce this fluid and the Black Forest Kirsch is prepared.
The ideal temperature for drinking is approx. 15°C. The Black Forest Kirsch should be drunk directly after opening, which should not be seen as a disadvantage. Moreover, the Black Forest Kirsch is a fundamentally important ingredient in the Black Forest Cake.
Adler - Black Forest 