Danish merchant Peter Heering inherited the recipe for a cherry liqueur by his mentor Alma Carstensen in 1818. He tweaked it and it became pretty famous. I don”t know whether this is due to his skill as a merchant or a result of his liqueur”s success, but he ended up being purveyor to Queen Elizabeth II and Royal Danish Court. I mean, who would ever drink a liqueur that wasn’t some king’s favourite?
Production
Only natural ingredients are used and no additives or artificial colouring is added. Steven cherries from the brands own plantations in Dalby, Denmark, are harvested in August, then pressed together with the stones. Neutral alcohol is added. (And not brandy, hence the product is a common cherry liqueur and not a cherry brandy, as it is often called. With that being said, people usually don”t distinguish between those two.) Also, a secret spice mix is added – since the company indicates that the product contains nuts, I assume they also add some almonds; and elderberry extract is added. Finally, the entire mixture is pumped into oak barrels and left to age for three years, during which time the sugar is added.
Tasting
The colour is a slightly cloudy brick red. You could describe the taste as a sugared-up Manhattan with a lot of cherry; but I mean this in the best way. Lots of brandied cherries, some almond or marzipan (which may come from the pressing with the stones) and cinnamon. Not overly sweet, maybe even a subtle bitterness, and a very warm finish.
Sources
- Official website (not exactly packed with information, but lots of pretty pictures)
- Difford’s Guide
- Imbibe Magazine
- Medicinal Mixology (they state that the product includes elderberry extract)
