During the 25-day fermentation period, the cherries are stirred every day in vats. The distillation is then carried out in conventional pot-stills by a skilled distiller who carefully distinguishes the first and last runnings from the distillation centre, which is held exclusively.
The young Kirsch Brandy is then usually aged in glass demijohns to produce a balanced and characteristically tasty Brandy. When it comes to mixing the numerous batches of different ages – which can only be accomplished by tasting – the Joseph Cartron Company's ancestral know-how is thoroughly articulated.
Tasting Note: It's a cherry stone with a lot of expression and opulence. There's a certain aromatic elegance here. The aromas aren't ethereal in the least. The first wave is dry and has a big finish. In the mouth, the stone hint is confirmed.