Hans Reisetbauer Cherry Eau-de-Vie
This is Hans Reisetbauer's take on kirschwasser — the classic Central European cherry brandy — and it's arguably the most cocktail-friendly bottle in a range built mostly for sipping. Ripe cherries are harvested in June at the height of the season, mashed, and placed immediately into stainless steel for a 12-day fermentation at 19°C, warm enough to build depth but cool enough to preserve the fruit's brightness. Double distillation in a Christian Carl copper pot still retains only the heart of the run, with heads and tails discarded, and the spirit rests three years in stainless steel before being cut with Mühlviertel spring water to 41.5% ABV. It takes 10.5 kilograms — over 23 pounds — of fresh cherries for every liter. What makes a great kirsch is the tension between fruit and pit, and Reisetbauer nails it: expect red cherry, watermelon rind, rose, and nutmeg running prominently from nose through palate, with a bit of marzipan confection from the stones on a surprisingly vibrant, spritely, fruity, floral finish. It's the kind of spirit that reminds you why kirsch shows up in so many classic recipes — a splash transforms a Rose cocktail, a Champagne cocktail, or a proper cheese fondue, and it drinks beautifully on its own, lightly chilled, after a meal. Genuine Austrian craft at its most versatile.
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