From what fruit is the liqueur kirsch made?

Cherries.

Kirsch, a potent and clear brandy, is derived from the fermentation and subsequent distillation of the juice of cherries. Its origins can be traced back to regions in Switzerland, France, and Germany, where cherry orchards are prevalent. The name “kirsch” is a shortened form of the German word “Kirschwasser”, which literally translates to “cherry water”.

The process of making kirsch is rigorous and begins with the selection of a specific type of cherry, predominantly the sour Morello cherry. Unlike many other fruit-based liqueurs, kirsch is not sweetened. Its distinct, robust cherry flavor, combined with a pronounced alcoholic strength, gives it a unique character, setting it apart from the sweet cherry brandies that many people might be more familiar with.

The production method involves picking ripe cherries and fermenting them whole, including their stones. The stones contain small amounts of amygdalin, a compound that can be found in many seeds, which gives the liqueur a slight bitter almond flavor when broken down during fermentation. After fermentation, the cherry mash is distilled to produce the clear spirit. It’s noteworthy to mention that the presence of the pits during distillation gives kirsch its unique taste profile.

Kirsch has deep cultural roots in its regions of origin. In Switzerland, for instance, it is a key ingredient in cheese fondue, giving the dish its signature tang. In baking, it’s often used to soak the sponge layer of the Black Forest cake (or Schwarzwälder Kirschtorte in German), a dessert named after the Black Forest region in Germany. Moreover, kirsch can be enjoyed on its own, typically served as a digestif in a small glass at room temperature.

In summary, kirsch is a cherry brandy known for its potent strength and unique taste, derived mainly from the Morello cherry and its pits. Its rich tradition and multifaceted use in both culinary dishes and as a stand-alone beverage make it a cherished spirit in many parts of Europe.