Tasting

A glass of Zuger Kirsch begins in the nose. Cherry fruit often comes first, followed by almond and marzipan, sometimes a hint of spice. On the palate, the spirit should come across as dry and warm, without the sweetness of a liqueur. The production rules require at least 40 percent ABV, and that strength carries the aroma.

Three houses make good examples. Etter in Zug bottles Zuger Kirsch and also offers a vintage-dated Kirsch. Distillerie Fassbind in Oberarth produces a Rigi Kirsch AOP, and Dettling in Brunnen, by its own account, works with mountain cherries from the Rigi and the surrounding area.

The right glass is small, either tulip-shaped or a proper nosing glass. The bowl concentrates the aromas, while the narrow opening keeps them from escaping too quickly. A wide glass would let them dissipate too fast, and a beer mug would blur them entirely.

Serving temperature should be normal room temperature, around 16 to 20 degrees Celsius (61 to 68°F). Colder mutes the spirit's aroma, while warmer lets the alcohol dominate. Nose it first, then take a small sip and hold it briefly in the mouth. A glass of water afterward helps the aroma linger.

When comparing two bottlings, pay attention to three things: how long the flavor lingers, how clearly the almond note comes through, and whether fruit or alcohol takes the lead. More than two or three samples in a row will tire the nose, and a piece of bread or a sip of water in between helps reset it.