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Don't even smell it.

 

Black Forest Kirsch has been known for a long time. It is mostly made from sweet cherry varieties such as the black cherry, which grow on the western edge of the Black Forest. It is a high-proof drink and is considered in the Black Forest as the crowning conclusion of every meal with ham and bread, at least that is the tradition. However, it is not recommended for you, because there is so much alcohol in it that the water burns.

 

Black Forest Kirsch is a fruit brandy. It is produced by soaking the cherries in water without the pits. With the addition of special yeast, the so-called mash is created, which ferments for a period of up to three weeks and is then distilled in a still. Depending on the alcohol content of the finished brandy, water must be added to reduce the sharpness. Such fruit brandies can be obtained not only from cherries, but from many different types of fruit, such as apples, pears or plums. One must always register a distillery with the relevant authorities if one wants to produce fruit brandies.

 

In the past, fruit was already grown on Black Forest farms, but not in fields or plantations, but in the form of individual trees. Often there was even an overproduction, so there was more fruit than the farmers could consume. In order not to have to throw it away, it was further utilized. It was either dried in the bakehouse, after bread had been prepared there and the oven was still warm, or it was distilled into alcoholic beverages. A fruit distillery was also part of the Black Forest farms, as was the farm garden.

 

Farm gardens are also cultivated in the present day. On the farm garden route you (a particular hiking path) can see the most beautiful of them.