Eau de Vie Kirsch is produced on black cherries, and according to the law, 18 kg must be used. Cherry to 1 liter of sheer eau de vie.
The berries are separated, sorted and then placed in large vessels in which a natural fermentation process is initiated by virtue of the yeast cells, the cherries contain. When the fermentation process, which has taken place for up to 5 weeks, has transformed the sugar of the fruit to alcohol, it then becomes distilled. Later it will be stored on steel dish.
This Eau de Vie has a characteristic aroma of cherries as well as a light almond magazine, which is transferred from the stone to the fruit meat during fermentation. The aroma decreases slightly over time, and therefore it is not advisable to store the content too long after the opening of the bottle.
Eau de Vie Kirsch can be enjoyed at room temperature, and it is perfect as the end of a good dinner.
Jean-Baptiste Massenez founded the company G.E. Massenz in 1870 in Alsace. In the Valle Urbeis, he found ideal conditions – here was extremely lush, and the various fruits you would need for the later so famous fruit burner, were all easily accessible in this area. Through 5 generations, Massenez has produced the recognizable brand wines.
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