- Jun 27, 2003For the Luxardo version of the story go to:
There is an english version of their history.
See also msg 3959
Maraschino and Kirsch
--- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> The Dalmatian Maraska (Marasca) sour cherry (& kernels) is used to
> make Maraschino.
> For background information see:
> Vishnia Maraska
> It states -
> "Maraschino Liqueur is a product of cherries that are pounded, the
> pits are crushed, honey is added, and the mixture is left to
> before being distilled....Prior to bottling, the mixture is
> with sugar, resulting in a clear liqueur that is 60 to 78% proof."
> Luxardo,the Italian manufacturer gives the following process (from
> msg 3959) -
> 1) Special machines separate the pits from the fruit.
> 2) The fruit is pressed into juice and cherry pomace. The juice is
> used to make a colored Cherry Brandy.
> 3) The pomace is placed in enormous larch vats and left to macerate
> for months in alcohol flavored previously with the crushed cherry
> 4) The infusion is double distilled in a pot still.
> 5) It is aged in Finnish ash vats for several years.
> 6) Sugar syrup is added.
> 7) Aged for several months in ashwood vats.
> 8) Bottled in straw-plaited bottles.
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