🥃 Kirsch d'Alsace

Kirsch d'Alsace (Alsatian kirsch) is an EU protected name for a clear distillate of Alsatian cherries. The fruit is grown, fermented and distilled in the Bas-Rhin and Haut-Rhin departments, and the spirit rests for at least six months before sale. Strength is at least 45% ABV, and the aroma is cherry with a note of stone.

Raw material. Only cherries of the species Prunus avium are allowed, in two types: the gean with soft flesh and small dark wild cherries. Crisp table varieties and sour cherries are excluded. The orchard may have fewer than 300 trees per hectare and yield up to 300 kg per tree, and the juice must contain at least 140 g of sugar per litre. The fruit may not be frozen.

Production. Whole fruit ferments without heating and without added sugar. The mash is distilled in batch copper pot stills, twice or in a column of up to three plates. Still capacity is up to 25 hl, and the distillate is 60–80% ABV. The spirit rests in neutral containers, and up to 10 g of sugar per litre may be added. Colourings are forbidden.

Tradition. According to the technical file, this is the oldest fruit spirit of Alsace: the first kirschwasser is credited to a monk at the start of the 17th century. Today the region has 21 professional distilleries, and the distillers' association was founded in 1919. Kirsch is added to Black Forest cake, chocolate and fondue.

Why this matters to you. The name Kirsch d'Alsace guarantees Alsatian cherries, copper stills, at least six months of rest and a strength of at least 45% ABV, above the general EU limit of 37.5%. A small glass therefore holds a lot of ethanol, even in a dessert. The WHO notes that there is no safe amount of alcohol.