Swiss Kirsch and Absinthe
Cherry fire and the green fairy: Switzerland's kirsch (clear cherry brandy, Zug's AOP kirsch the aristocrat, essential to fondue and Black Forest gâteau) and absinthe — born in the Val-de-Travers (Couvet, 18th century), banned 1910-2005, now legally distilled again in its home valley (the…
What it is
Cherry fire and the green fairy: Switzerland's kirsch (clear cherry brandy, Zug's AOP kirsch the aristocrat, essential to fondue and Black Forest gâteau) and absinthe — born in the Val-de-Travers (Couvet, 18th century), banned 1910-2005, now legally distilled again in its home valley (the 'bleue' tradition survived clandestinely). Origins: kirsch distilling in central Switzerland is 18th-century documented; absinthe's creation is credited to Dr Ordinaire and the Henriod sisters in Couvet (the Pernot and Pernod empires followed). Made from: kirsch: whole cherries (stones in), pot-distilled; absinthe: wormwood, anise, fennel, distilled and louched with water. How it's made: 1) Ferment/distil the cherries (kirsch) or distil the botanicals (absinthe). 2) Rest; bottle clear (kirsch) or green/bleue (absinthe). 3) Serve kirsch in coffee and fondue; absinthe diluted 1:3-5 over sugar ritual optional. Served: kirsch after fondue in Zug and Fribourg; absinthe in Val-de-Travers distilleries (Artemisia, Kübler). Flavor: kirsch almond-cherry purity; absinthe anise-herbal complexity. Strength: kirsch 40-43%; absinthe 45-72%. Culture: Switzerland gave the world absinthe and then banned it for 95 years — the valley never stopped making it. See also: France's collections.
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