🥃 Kirsch Friulano

Kirsch Friulano (also Kirschwasser Friulano) is an EU protected name for a clear distillate of fermented cherries, distilled in Friuli-Venezia Giulia. The raw fruit must be of Italian origin, but not necessarily from the region itself. Strength is at least 40% ABV, while the general EU limit for fruit spirits is 37.5%.

Protected name. The name appears in Annex III of Regulation (EC) No 110/2008 among Italian fruit spirits, next to Kirsch Trentino and Südtiroler Kirsch, and now falls under Regulation (EU) 2019/787, where fruit spirits are category 9. The technical file was submitted by the producers' federation Federvini, and the European Commission received it in 2019.

How it is made. Fermented cherries (Prunus avium) or cherry mash are distilled, with or without stones, by steam or with water added to the still. Batch distillation in a pot still stays below 86% ABV to keep the fruit aroma. Volatile substances must be at least 200 g per hectolitre of pure alcohol, methanol up to 1,000 g, and hydrocyanic acid up to 7 g. Sugar may be added up to 20 g per litre.

History and ageing. The earliest mentions come from the records of the Carnic community of Arta (now Arta Terme) under the Venetian Republic. At the start of the 20th century twelve licensed distillers worked there. Kirsch may be aged for at least 12 months in unpainted wooden casks under customs supervision.

Why this matters to you. The name Kirsch Friulano on a label guarantees distillation in Friuli, Italian cherries and a strength of at least 40% ABV. The almond note comes from the stones, not from additives, since flavouring kirsch is forbidden. This is a strong spirit, and even a small glass contains a lot of ethanol. The WHO notes that there is no safe amount of alcohol.