![\"Cherry](\"https:\/\/sonnenhof-sonnhalde.de\/wp-content\/uploads\/2026\/10\/kirschwasser-1-1024x772.jpg\" "\\"\\"")
Kirsch: what actually is it?<\/h2>\n\n\n\n
Under EU law, a fruit spirit is a spirit produced exclusively by alcoholic fermentation and distillation of a fresh, fleshy fruit. Distillation must take place below 86% vol so that the aroma of the fruit is retained. The minimum alcohol content is 37.5% vol; alcohol may not be added and the drink may not be flavoured (Regulation (EU) 2019\/787, Annex I, category 9<\/a>).<\/p>\n\n\n\n \u201cKirschwasser\u201d is a permitted trade name for cherry brandy: the fruit name is combined with \u201c-wasser\u201d. For the protected Black Forest product, the dossier also names \u201cSchwarzw\u00e4lder Kirschbrand\u201d and \u201cSchwarzw\u00e4lder Kirsch\u201d as further permitted designations.<\/p>\n\n\n\n The \u201cWasser\u201d (water) part of the name refers to its clear appearance. The dossier describes Schwarzw\u00e4lder Kirschwasser as clear and water-white; if it has been stored in a wooden cask, it may be yellowish to brownish. On the nose it shows a typical cherry aroma, in part with a note of bitter almonds; on the palate it is aromatic of cherry, mild and typical of the variety.<\/p>\n\n\n\n The dossier lists \u201cSchwarzw\u00e4lder Kirschwasser\u201d as a fruit spirit (category 9) with the protection \u201cg. g. A.\u201d (in English: PGI). The applicant was the Federal Republic of Germany, represented by the Federal Ministry of Food and Agriculture. The Regierungspr\u00e4sidium Karlsruhe (regional council) also mentions Schwarzw\u00e4lder Kirschwasser on its page on Spirits with protected origin from Baden-W\u00fcrttemberg<\/a>.<\/p>\n\n\n\n Kirsch is produced only in the Black Forest and its immediate surroundings from cherries grown there. According to the dossier, the area includes:<\/p>\n\n\n\n Dilution, bottling and labelling may also take place outside this area.<\/p>\n\n\n\n Only distilling cherries from the Black Forest are used, above all the varieties Dollenseppler and Benjaminler; Winterbacher and Schwarze Sch\u00fcttler are also named. Distilling cherries are small, dark and sweet. They have a higher sugar content and a less favourable flesh-to-stone ratio than dessert cherries, which are excluded for Schwarzw\u00e4lder Kirschwasser.<\/p>\n\n\n\n The fruit should be ripe, healthy and clean. It mostly comes from standard trees in traditional orchard meadows (Streuobstwiesen), is picked mainly by hand and delivered on the same day.<\/p>\n\n\n\n The dossier points to soils of gneiss, granite and porphyry as well as slopes that protect against cold easterly winds and against overheating during the ripening period from May to July. As the first written mention of cherry distilling it names a decree of the Bishop of Strasbourg, Gaston de Rohan, of 1726 for the citizens of Oberkirch.<\/p>\n\n\n\n This distilling right marks its 300th anniversary in 2026. According to Black Forest Tourism<\/a> Oberkirch, with around 21,000 inhabitants, today has about 700 home and farm distilleries.<\/p>\n\n\n\n According to the dossier, production can be described in four steps.<\/p>\n\n\n\n The cherries are filled whole or destoned into a cask or tank. There they ferment at a controlled temperature, usually for two to six weeks, with wild yeasts from the skin or with cultured yeasts; genetically modified yeasts are not permitted. The mash is then left to rest for a few more weeks so that the cherry aromas can develop. The alcohol content of the mash is 6 to 8% vol.<\/p>\n\n\n\n Distillation takes place in pot stills, mostly made of copper with a reinforced base. With a reinforced base, distillation is carried out once, without it twice \u2013 in each case to less than 86% vol. How much fruit is needed for this is stated by a distillery in Oberkirch in an article from Black Forest Tourism<\/a>: around eight kilos of fruit are needed for one litre of kirsch.<\/p>\n\n\n\n Storage is, for example, in stoneware or stainless-steel containers, often also in casks of ash or chestnut, which preserve the clarity of the distillate. Oak, bourbon or rum casks are also used.<\/p>\n\n\n\n Finally, where applicable, various Black Forest distillates are blended and brought to drinking strength with water. According to the dossier, additives, colourings (including caramel colour), sweeteners and oak chips are excluded.<\/p>\n\n\n\nSchwarzw\u00e4lder Kirschwasser: protected origin<\/h2>\n\n\n\n
The area of origin<\/h3>\n\n\n\n
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The cherries<\/h3>\n\n\n\n
Soil, climate and history<\/h3>\n\n\n\n
![\"Copper](\"https:\/\/sonnenhof-sonnhalde.de\/wp-content\/uploads\/2026\/10\/kirschwasser-2-1024x577.jpg\" "\\"\\"")
How is kirsch made?<\/h2>\n\n\n\n
1. Mash and fermentation<\/h3>\n\n\n\n
2. Distillation<\/h3>\n\n\n\n
3. Storage<\/h3>\n\n\n\n
4. Drinking strength and bottling<\/h3>\n\n\n\n
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