🥃 Kirsch (Kirschwasser)

Kirschwasser, or kirsch, is a clear fruit spirit obtained by fermenting and distilling cherries (Prunus avium); it is a cherry spirit, not a cherry liqueur. In the EU, “kirsch” is a separate legal name in category 9 of Regulation 2019/787, and “Kirschwasser” follows the “wasser” rule. The strength is at least 37.5% ABV, and added alcohol, flavourings and colourings are prohibited.

The cherries are fermented with or without the stones and distilled; every distillation takes place below 86% vol., with volatile compounds of at least 200 g per hectolitre of pure alcohol. Methanol is allowed up to 1000 g/hl, and hydrocyanic acid, which comes from the stones, up to 7 g/hl. Sugar may not exceed 18 g/l.

The strictest rules belong to the Swiss protected name Zuger Kirsch / Rigi Kirsch, registered on 2 May 2013. Growing the fruit, fermentation, distillation and bottling must all take place in the canton of Zug and in parts of the cantons of Schwyz and Lucerne. The specification lists 63 varieties of sweet and sour cherries, with other varieties of the region limited to 10%. The mash is prepared no later than 48 hours after harvest, distilled only in pot stills, and sold at a strength of at least 40% vol. The specification explains the typical almond note by small local varieties with a large share of stones.

Seven kirsches have been protected in the EU register since 12 June 1989: Schwarzwälder and Fränkisches Kirschwasser (Germany), Kirsch d'Alsace and Kirsch de Fougerolles (France), Südtiroler Kirsch, Kirsch Friulano and Kirsch Trentino (Italy).

Why it matters to you. Kirsch is not a liqueur: it contains up to 18 g/l of sugar, while the regulation sets a minimum of 70 g/l for a cherry liqueur made on kirsch. Clarity is the norm, because kirsch may not be coloured. Origin is guaranteed only by a protected name. WHO: there is no safe level of alcohol.