Kirschwasser

This kirschwasser begins with whole red cherries from Flathead Lake, fermented—pits, skins, and all—in an open environment for about two weeks. The open fermentation allows natural yeasts and airborne influences to add subtle complexity. After fermentation, the mash is double-distilled in our copper pot still and bottled without any added sugar or flavorings. The result is a crisp, aromatic spirit with notes of cooked pie cherries, delicate hints of maraschino, and a gentle vanilla flavor from the cherry pits.