This clear, colorless fruit brandy is double-distilled from the fermented cherry mash. Because it was originally produced with sour morello cherries, it is believed that it first appeared in Schwarzwald, Germany, where the morello cherries were traditionally cultivated.
The drink is mainly produced in Germany, Austria, Alsace, and Switzerland, with various, local cherry varieties. Because cherry pits are also crushed in the process, kirschwasser is characterized by its cherry notes, pungent flavor, and mild bitter-sweet finish.
VARIATIONS OF Kirschwasser
Asbach Uralt is a German brandy that was first distilled in 1892 by Hugo Asbach, a Cologne native. With the knowledge he gained at various French distilleries, Asbach distilled his first batch of brandy and opened a company in Rüdesheim am Rhein.
He initially labeled his brandy as Rüdesheim Cognac, but after the Treaty of Versailles, which stipulated that only French products can be named Cognac, Asbach coined the term Weinbrand (wine brandy) and gave his product its current name. Aged in Limousin and German oak, classic Asbach Uralt is an amber-colored brandy that is smooth and warming, with subtle sweetness and peppery nuances that are accompanied by aromas and flavors reminiscent of honey, vanilla, caramel, plums, nuts, chocolate, and coffee.
Szilvapálinka is a traditional plum brandy from Hungary, and this Szatmári version is one of the esteemed protected varieties. It is made from Penyigei and Besztercei plums, which have to make up at least 80% of the base.
All the plums used in the production of this brandy have to come from the region, and the entire process (mashing, fermentation, distillation, maturation) has to take place in Szabolcs-Szatmár-Bereg County. The resulting drink is clear and colorless, though some versions often attain a distinctive yellow or amber hue during maturation.
The flavor and the aroma are reminiscent of plums. All plum brandies coming from the region have to be rested and oak-aged.
Poire Williams is a type of eau-de-vie (fruit brandy) that is distilled from fermented Williams pears. The production of this clear and colorless spirit is mostly associated with France, Switzerland, and Germany. The drink is often sold with a whole pear inside the bottle—this is achieved by attaching the bottle to a branch with a small pear.
The fruit is tucked inside and then allowed to grow inside the bottle. When it’s ripe, the fruit is cut off, and the distilled spirit is then poured inside. This brandy is usually of high quality, with clean and crisp flavor and ripe pear aromas.
VARIATIONS OF Poire Williams
Hungarian pálinka is a fruit brandy distilled from various fermented fruit such as plums, apricots, or cherries. The name pálinka has been protected under European Union law, and can only be produced in Hungary from fruit grown within the country’s borders.
Although all varieties must be rested for a minimum of three months, some can be barrel-aged, allowing the fruit flavors to become more prominent and the drink to become more mellow and rounded. Pálinka has to have a minimum of 37.5 ABV, and no flavorings, sweeteners, or colorings are allowed in its production.
VARIATIONS OF Pálinka
Abricotine is a clear, colorless fruit brandy that is characterized by its dominant apricot flavor and subtle almond nuances. It is distilled from pitted and fermented Luizet apricots that are cultivated in the Valais area and are especially suitable for distillation.
The final distillate is cut with water to achieve the desired 40% ABV. Abricotine is best appreciated as a digestif, preferably served neat and well-chilled, but it also incorporates well in cocktails and desserts.
Marillenschnaps is a type of fruit brandy that is distilled from apricots. The drink is traditionally associated with Wachau—a region known for apricot production—though it is also produced in other Austrian and German regions.
High-quality apricot brandy should be double-distilled from fresh apricot mash to create a clear and potent spirit with an alcohol content that typically goes around 40% ABV. This brandy will display apricot and floral aromas with a warming, fruity, and long aftertaste.
Williamine is a fruit brandy distilled from locally grown Williams pears. It is produced in Martigny, Valais, and the name has been protected by Morand distillery since 1953. A highly-prized version comes with the whole pear inside the bottle.
Williamine is a clear and transparent spirit with intense fruity aromas and flavors reminiscent of ripe pears. It is bottled at 43% ABV. It can be enjoyed as an aperitif or a digestif, but it can also be incorporated into cocktails or long drinks.
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