🥃 Fränkisches Kirschwasser

Fränkisches Kirschwasser is a clear spirit from fermented cherries grown in Franconia, in northern Bavaria. It is mostly distilled in copper stills and sold at a strength of at least 40% ABV, while the general EU limit for kirsch is 37.5%. The aroma is cherry, sometimes with a note of bitter almond.

Raw material and zone. The technical description names the sour cherry (Prunus cerasus) from Franconian orchards, mainly from tall standard trees. Most of them grow in the Forchheim district and in Franconian Switzerland, as well as around Kitzingen, Volkach on the Main loop and Würzburg. Old documents mention these sour cherries under the older name “Weichseln”.

Production. Whole or stoned fruit is placed in a barrel or vat; fermentation is started by wild yeasts from the skins or by added cultures and usually lasts two to six weeks. It is distilled once or twice to below 86% ABV, taking into account the 2010 EU recommendation on reducing ethyl carbamate in stone-fruit spirits.

Ageing and protection. The spirit rests in stone vessels, stainless steel or casks of ash or chestnut; some producers use oak casks that once held bourbon or rum. Wood shavings, colourings and sugar are not allowed. The name has been protected in the EU since 15 December 1989, and in 2008 Regulation No 110/2008 confirmed that protection.

Why this matters to you. The name on the label guarantees cherries from Franconia and a spirit without colourings or sugar. It is a strong spirit of at least 40% ABV, so even a small measure contains a lot of ethanol. The WHO reminds us that there is no safe level of alcohol consumption.