Fruit & Raw Material

Legally, Kirschwasser is a fruit brandy made from cherries — the word Wasser refers simply to the clear spirit and has nothing to do with dilution. In Fraxern, around 2,200 standard trees supply the fruit, spread across about 15 varieties. Standard trees are the large, freely growing trees.

Varieties include the Klennzweiete, considered the true Fraxner Kriasi, as well as Rutle, Große Schwarze, Riegerkirsche, and Herzen. Hearing these names, you quickly realize these aren't market cherries with variety numbers, but village varieties that mostly come from the place itself.

Why cherries specifically? The south-facing slope above the Rheintal valley captures plenty of sun, and the altitude of roughly 1,000 meters shapes the rhythm of blossom and harvest. When the trees bloom in spring, locals even offer guided cherry blossom walks through Fraxern.

Throughout the Rheintal valley and along the shores of Lake Constance, the range extends further. In the area around Hörbranz, according to the Prinz distillery, apples, pears, plums, cherries, apricots, and quinces all grow. Among these, the Williams pear is the most important for carrying its own name: 'Williams' may only appear on the label if the brandy is made exclusively from that variety.

For the distiller, what matters is that the fruit enters the mash ripe, healthy, and as fresh as possible. Rotten spots introduce off-flavors that no amount of distilling can remove later. Picking is therefore done carefully, and anything that fell to the ground is sorted out. A standard tree needs tending: the trees are pruned, the meadow mowed, and harvesting is often done from long ladders.