- Sep 6, 2007Going by memory, Luxardo press the local sour cherries, ferment and
fortify with spirit when there is still some residual sugars
stopping the fermentation to make a fortified cherry wine. They then
soak the cherry pomace and some of the crushed cherry stones/pits in
50% abv and redistill, add sugar to make their Maraschino (which
originally was called a rosolio). Originally Luxardo made their
rosolio in Marasca before the Croats ethnically 'cleansed' the area.
The Croats make a similar product in the area.
--- In Distillers@yahoogroups.com, "Matthew Rowley"
> The alcoholists over at eGullet.org have an ongoing discussion of
> that's that's more about using it rather than making it, but it's
> definitely worth checking out
> At any given time, I'm likely to have bottles of Luxardo's
> maraschino,cherry Heering, and kirschwasser at home. All
> withdifferent uses...
> ~ Matt
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