Fruit brandy made of cherry - traditional fruit schnaps from the Schwarzwald, Germany
Kirschwasser (German for "cherry water") is a clear, colorless brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. It is now also made from other kinds of cherries. The cherries are fermented completely, including their stones. Unlike cherry liqueurs and cherry brandies, "Kirschwasser" is not sweet.
"Kirschwasser" is usually imbibed neat.
It is traditionally served cold in a very small glass and is taken as an apéritif.
It is an important ingredient in fondue.
People in the German-speaking region where it originated usually serve it after dinner, as a digestif.
"Kirschwasser" is used in some cocktails, such as the Ladyfinger, the Florida, and the Rose.
High-quality "Kirschwasser" should be served around 16 °C (61 °F), warmed by the hands as with brandy.
Because morellos were originally grown in the Black Forest regions of Germany, "Kirschwasser" is believed to have originated there. "Kirschwasser" is colourless because it is either not aged in wood or is aged in barrels made of ash. It may have been aged in paraffin-lined wood barrels or in earthenware vessels.
