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A kirschwasser ( ; , German for “cherry water”) or kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are fermented ''complete'' (that is, including their stones).〔Lichine, Alexis. ''Alexis Lichine’s New Encyclopedia of Wines & Spirits'' (New York: Alfred A. Knopf, 1987), 292.〕 Unlike cherry liqueurs and so-called “cherry brandies”, kirschwasser is not sweet. The best kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the stones. ==Serving== Kirschwasser is usually drunk neat. It is traditionally served cold in a very small glass and is taken as an apéritif. However, people in the German-speaking region where kirschwasser originated usually serve it after dinner, as a digestif. Kirschwasser is used in some cocktails, such as the Ladyfinger and the Florida. High-quality kirschwasser may be served at room temperature, warmed by the hands as with brandy. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「kirsch」の詳細全文を読む スポンサード リンク
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