Kirsch

Kirschwasser is a fruit brandy that is produced exclusively from the fermented fruit of the cherry. The sweet cherry cultivars used are a bit small fruity than the kinds offered for fresh consumption and thus (based on fresh weight ) of sugar-containing and aromatic. Even sour cherries are the basis of some specialty places. Kirsch is usually drunk pure. The ideal serving temperature is 14-16 ° C. But also as a flavoring agent finds the kirsch use, for example in cheese fondue, Black Forest cake and Zug cherry.

History

The actual origin of the broken ( or distilling ) and thus the precise timing of the first cherry brandy production are still not known. The genesis of brandy can now, at least for the European civilized countries, still be considered somewhat clarified. Thanks to numerous works of various researchers of the last century it is clear that although a flammable substance was detected in antiquity in the wine, but you do not understand this deposit by heating the aqueous constituents and focus.

The distillation must have been practiced already in the ninth century BC in the Far East. This art was initially reserved for the Arab herbal traders who established thus fragrances such as rose water, and medicines. When the distilling reached Europe, the first drinkable spirits emerged. Decisive progress made ​​the art of distillation in the Middle Ages by the alchemists. The then discovered techniques are also used today; the basic principle has remained the same. Under distillation is the process, in which vapors are heated to the boiling point of a substance is passed through a condenser and is liquefied there again in general. The word brings distilling in conjunction with the term " stilla ", which means drops. The word " liquor " means since the 18th century the brandy. But originally it meant " a mouthful " or a quick gulp, as it is just the brandy - drinking common. In general, wine was used as the base product.

A crucial turning point came with the realization that the wine fermented by marc ( pressed out grapes) could be replaced. Thus the way was free for experimenting with all sorts of fruits. Nevertheless, for a long time were still used prior to any grape and grain. The reason was probably that the products were primarily that stood in larger quantities. Fruits, however, were rather scarce, gave a lot of work and little yield. Only with the advance of technology in the 19th century fruits were increasingly used. One must assume that more cherry fires were also distilled at that time.

Raw materials and distillery technology

Particularly suitable are the focal cherries due to its high sugar content. Focal cherries are available in almost all variations: small, large, sweet, sour, slightly bitter, short-and long-handled, black, brown, red, off-white and even yellow. " Waters " is called the distillates because they mature in earthenware or glass containers and thus remain colorless. It is best for burning are, the sweet, growing on tall trees cherries. Without handle and still often hand-picked cherries are delivered on the same day of each distillery.

There they are mashed with the help of special devices, with the added Reinhefe at controlled fermentation temperature and fermentation for the conversion of sugar into alcohol and carbonic acid provides ( fermentation). After completion of the fermentation, the mash is stored in the formation of the typical cherry flavors a few weeks. The fermented and stored mash containing between six and eight percent alcohol by volume. In practice, various types of internal ports are encountered. The slurry is filled into the internal bladder and heated to boiling. The hot vapors are passed through the helmet and the spirit tube into the rectifying column with bubble cap trays. Here the first separation of high-boiling constituents of lower boiling alcohol and flavorings. In Dephlegmator the mixture is partially purified and refined further by condensation. The difficulty here is the clean separation of the inferior pre- carriage and onward carriage from the main run, ie from the heart of the distillate. The condensate from Dephlegmator running back from bell to bell bottom floor and eventually back into the still. The hatched by the Dephlegmator vapors pass through the spirit tube into the tube condenser, where it condenses completely, so be liquefied. The liquid distillate now contains between 60 and 80 percent by volume alcohol.

For the production of high-quality kirsch is the first part of the distillate, about ten percent, rejected as forward and used as technical alcohol. It tastes like burning, since methanol and acetaldehyde are increasingly present in it. With softened water, the distillate is finally on the ready-to- cherry, which contains 37.5 to 43 percent alcohol by volume ( or even higher ), diluted back.

The type of fuel cherries, location and the different soils are decisive for the quality of the internal cherries. Only fully mature, clean cherries used, which are free from stems, leaves and branch parts. Partially cracked or otherwise damaged cherries are permitted, provided they are still rotten, either in fermentation. Since 1997, piloted a quality designation has been introduced. In this case, the Brix content is measured is a measure of the yield of alcohol. The Brix content is a common technology in the sugar unit of the sucrose (sugar ) content based on the specific gravity. In contrast to the cherry wine is stored in barrels not traditionally, but in flasks, glass or earthenware containers or tanks, where it matures slowly. Temperature fluctuations are desirable and contribute to the quality. Since a few years, wood barrel-aged Kischbrände are encountered. Likewise, cherry brandies are matured in Bourbon and Rum barrels. Whether these products are put on the market, is not yet clear.

Swiss focal cherries

The majority of Swiss focal cherries still comes from tall trees. Their share is declining; increasingly, they are grown in low -stemmed cherry orchards. 1971 1'133'855 standard trees were still counted, in 1991 only 802'205. To protect the landscape and the conservation of certain species of birds and insects necessary, however, the long-stemmed cherry growing is to continue to be maintained. Among the most important production areas include the north-western and central Switzerland ( train, Schwyz, Lucerne, Rigi ), but also the cantons of Bern, Aargau, Zurich and Thurgau. Among the most important cherry waters of Switzerland are Zuger Kirsch and the Rigi Kirsch. Cherries, cherries and burning, are highly weather. The processed fuel Cherry amount is between approximately 4,000 tons (1997) and 20,000 tons (1992). The Swiss Years cherry consumption in 2005 was still at 150,000 liters of 100 % vol, which corresponds to only 2,500 tons Swiss focal cherries.

German firing cherries

In Germany the kirsch from the fringes of the Black Forest, Baden is especially known for a long time where special -stemmed sweet cherry cultivars such as the black cherry are grown, which were usually selected in the region long ago. The cultivation and use of internal cherries and recovery is an important source of income for many farms. However, the significance decreases again, because the sales of kirsch is declining. The number of grown in orchards cherry trees is less well maintained and therefore reduces visibly located. In other regions, such as Franks, Rheingau and Rheinhessen kirsch is produced.

Austrian focal cherries

In Austria Vorarlberg is especially known for fruit brandies and kirsch liqueur, distilled mainly in the municipality Fraxern.