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Kirsch is a distillate made from cherries, typical and traditional to Switzerland and regions in the Alps. Endowed with a long and interesting history, Kirsch remained a niche spirit, with known strength and savored by local “spirits purist enthusiasts”.
After about three years of tasting (hard work!) with friends and experts on both sides of the Atlantic we finally reached the level of Mount Rigi – Flavor of the Alps.
Mount Rigi, incidentally, is that majestic mountain forming part of the Alps in the heart of Switzerland, home of Kirsch distilling.
Abounding botanicals releasing scents of unique alpine flavors – many of which we’ve captured, and blended with Kirsch.
Stir your appetite, your senses, even your memory!
Cheers and enjoy!
Alexander & Albert
What's in the bottle?
As a first step, ripe cherries are harvested every year around June.
The harvest is mashed & fermented at the distillery. Added yeast turns the mash into alcohol.
During fermentation which takes 4-6 weeks, the natural cherry aromas flavor the alcohol.
Subsequently the distillation process takes place in a copper potstill, reaching an alcohol content of about 70% ABV.
Fun fact: Ten liters of cherries yield about one liter of Kirsch.
Macerating / extracting solubles from botanicals including elderflower, common balm, rose and gentian happens with neutral alcohol.
Reduction of the alcohol content from about 70% to 20% ABV by addition of pure Swiss mountain water.
Subtle filtration at -1°C / 33,8°F
Marrying and finishing in large steal vats for a couple of weeks. Mount Rigi – Flavor of the Alps is born.