Sour cherry liqueur

Sour cherry liqueur as a dark red concentration from the Kaiserstuhl

The sour cherry liqueur from Faude feine Brände is a dark red fruit liqueur made from estate-grown sour cherries, crafted in the Kaiserstuhl at 24% ABV. Full-bodied, warm, fruity – sour cherry in concentration, with a fine almond note and a good balance of sweetness and acidity.

Sour cherry liqueur is an artisanal liqueur by master distiller Florian Faude from Bötzingen in the Kaiserstuhl. For this, he juices fully ripe sour cherries from old, estate-owned trees and brings them to drinking strength with his own sour cherry brandy. This keeps it primarily fruity, with a subtle almond aroma from the pit.

Amarena, almond, and dark cherry

In the glass, the sour cherry liqueur glows a deep dark red and smells of Amarena cherries, with a fine almond note from the pit.

It appears almost black-red in the light, like preserved cherries from grandmother's pantry, and leaves a gentle veil on the glass. The mere sight whets the appetite for the first sip.

On the palate, it is full-bodied and warm, less sweet than expected, with the lively acidity of the sour cherry. Fruity, spicy, velvety – incredibly well-balanced, as Florian says. The finish remains long and dark.

The sour cherry is the small, wild sister of the sweet cherry – tarter, more acidic, and full of character. That is precisely why it is so well-suited for this liqueur: its acidity keeps the sweetness in check and makes the sour cherry liqueur refreshing rather than sticky.

Over vanilla ice cream and in chocolate mousse

Chilled and served neat, the sour cherry liqueur is a refined digestif; drizzled over dessert, it becomes a dark highlight.

Poured over vanilla ice cream or dark chocolate mousse, it is reminiscent of Amarena. It is equally delightful neat after a meal or as a splash in sparkling wine. It also pairs wonderfully with cheesecake, dark mousse, or a slice of Black Forest gateau, and in a cocktail, it gives a Sour its dark red soul. Those who enjoy the liqueur family should also try the rhubarb liqueur; those looking for the pure fruit can reach for the cherry brandy.

Estate-grown sour cherries, refined with our own brandy

Florian Faude uses sour cherries from old, estate-owned trees and his own sour cherry brandy for the sour cherry liqueur.

"Just the best sour cherry juice of our own, our sour cherry brandy, and a little sugar – that's it," says Florian. Instead of using neutral alcohol, he raises the liqueur to 24% ABV with his own brandy, which gives it depth and a genuine cherry pit character. Less sweet than expected, but immensely fruity. It is this exact combination of juice and his own brandy that makes it so full-bodied and distinguishes it from simple, mass-produced sweet liqueurs.

For a long time, liqueur was considered a dusty, old-fashioned drink. Florian is breaking with this image – his liqueurs are surprising because they are made from real fruit juice and prioritize fruit over sugar.

Florian, a trained winemaker, founded his distillery in Bötzingen in 2006 and built his own distillery in 2017. He bottles his liqueurs without artificial flavors or colorings in 0.5-liter bottles. You can find more spirits from Faude feine Brände in our shop.

Well chilled, neat, or over ice

Serve the sour cherry liqueur well chilled at around 10 degrees, neat or over ice, just as you like. Over ice with a splash of soda, it becomes a refreshing aperitif; served neat, it unfolds its full, dark depth. Once opened, it keeps for a long time when stored in a cool, dark place. A dark red sip for everyone who loves cherries.