An imitation of giu, made without distillation, may be prepared by simply digesting or dis solving the flavouring ingredients in the spirit. In this ease, no salt must be employed (see Aleohol from Grain).
Kirschwasser. (Fa., Kirschwasser ; Gan., Eirschwass3r.) A spirituous liqueur obtained by the distillation of cherries, as its name implies (cherry water) ; it is commonly contracted into Kirsch. It is made exclusively in Germany and Switzerland, in the following way :— The cherries, preferably the wild variety, are shaken from the trees when ripe, and thrown by children into open hogsheads. Here they are all mashed together, whether unripe, ripe or rotten, and allowed to ferment. When this process is complete, which generally takes from fifteen to thirty days, according to the weather, the whole mass is thrown into an ordinary Turk's head still, and distilled over a naked fire. The result is, of course, a spirit of very unpleasant smell and taste, and is decidedly unwholesome, as the fruit, during fermentation, is constantly allowed to become acid or mouldy. Moreover, the distillation over an open fire tends to produce an empyreumatic flavour which the oils from the crushed seeds often fail to conceal.
The largest quantity, and by far the best quality of kirschwasser is made in the Black Forest. A good variety also comes from the Vosges. In these places, only the perfectly ripe fruit is chosen, that which is rotten or damaged being rejected. It is then crushed by hand, or by a wooden rubber, a wicker basket or trough supported by a frame resting on a tub. The juice falls into the tub while the pulp and seeds remain in the basket. The latter are afterwards carefully picked out and thrown into the juice. The process of fermentation is carefully attended to ; the vats being tightly covered and kept at the correct temperature. The must should he at about 6° or 7°, and the process, which is conducted without the use of an artificial ferment, should occupy four or five days. When complete, the liquor is drawn off and distilled properly by the aid of steam.
The kirsch of the Black Forest is equal in strength to the most powerful spirit, and has a delicate perfume and taste, resembling those of bitter almonds, owing to the presence of a small quantity of prussic acid derived from the kernels.
The product in alcohol from 100 kilos. of cherries is about 7 or 8 litres of kirsch at 55° or from 3* litres to 4* litres of pure alcohol.
It is customary to put new kirsch into glass bottles or flasks, which, during the first year, are closed with some substance which will permit a slight evaporation ; by this means, the acid principles are volatilized and the spirit is rendered more agreeable ; it is afterwards corked tightly to be kept. In the absence of bottles, it is put into small casks or kegs made of ash, in order that the spirit may not receive any colour from the wood, kirsch being of greater value when limpid and colourless. It is, like all other spirits, much improved by age.
Kirsch is constantly met with in the market mixed with brandy, or alchohol from apricot seeds, and reduced to 51°- Sometimes alcohol perfumed with essence of bitter almonds is added to it ; but these adulterations are readily detected by the difference in taste. The following, however, is a good recipe for an imitation of kirsch :— Cherry seeds .. . .. 9 kilos.
Apricot seeds.. .. .. 3 „ Dried peach leaves .. .. 625 grm.
Myrrh .. .. 150 „ Alcohol (at 85°) .. .. 62 litres • The seeds are bruised and digested in a water-bath in an ordinary still for twenty-four hours. At the commencement of this process, about 30 litres of water are added, and the still is tightly closed and heat applied. When 60 litres have come over, 40 litres of water must be added to reduce the spirit to 50°. Fifteen grammes of sugar are finally added to correct the sharpness of the product.
Kirsch is sometimes adulterated with a liquid extracted from sloes.
Liqueurs, the French name for all spirituous drinks which are obtained artificially, whether by fermentation, such as rum, gin, kirschwasser, &c., or by mixing various aromatic substances with brandy or alcohol, such as curacoa, anise cordial, absinth, &c. ; in England the name has become restricted to the latter class.