A clear cherry brandy sipped neat or splashed into fondue. It is distilled from small black cherries around Zug and Basel; Zuger Kirsch carries a protected designation and flavours the region’s cakes.
Distilling is illegal without a licence, and the cherry stones that give the spirit its character contain amygdalin — the distillation is precisely what leaves it behind.
What goes into it
- small black cherries, with their stones
- nothing else
How it is made
Whole cherries are crushed with their stones and fermented on their own sugars for two to four weeks, then distilled twice in a copper pot still. The stones are what supply the almond note that distinguishes kirsch from a sweet cherry liqueur, and the distillation is also what makes them safe — cherry stones contain amygdalin. It rests in glass or earthenware, never wood, so it stays clear.
How long it takes: weeks to ferment, then months to years resting in glass
How it is eaten
Neat and cool in a small glass, splashed into cheese fondue, or over Zuger Kirschtorte.
History
Distilled from small black cherries around Zug and Basel; Zuger Kirsch carries a protected designation and flavours the region’s cakes.
Frequently asked questions
What is Kirsch?
Kirsch is a wine & spirit from Switzerland: clear cherry brandy sipped neat or splashed into fondue. Distilled from small black cherries around Zug and Basel; Zuger Kirsch carries a protected designation and flavours the region’s cakes.
How is Kirsch made?
Whole cherries are crushed with their stones and fermented on their own sugars for two to four weeks, then distilled twice in a copper pot still. The stones are what supply the almond note that distinguishes kirsch from a sweet cherry liqueur, and the distillation is also what makes them safe — cherry stones contain amygdalin. It rests in glass or earthenware, never wood, so it stays clear. It takes weeks to ferment, then months to years resting in glass.
Can I make Kirsch at home?
No, and the atlas gives no method for it. Distilling is illegal without a licence, and the cherry stones that give the spirit its character contain amygdalin — the distillation is precisely what leaves it behind.
What goes into Kirsch?
Small black cherries, with their stones, nothing else.
How is Kirsch eaten?
Neat and cool in a small glass, splashed into cheese fondue, or over Zuger Kirschtorte.
