Charles Reuben Tasmanian Cherry "Kirsch" Brandy 40% 350ML
There are many ways to appreciate cherry brandy. It is commonly not only enjoyed straight as a digestive, it is also used in cocktails, on ice or with soda water. Its versatility further shows in cooking for both savoury and sweet meals. Common uses in the kitchen are: cakes (e.g. Black Forest Cake), fondue, marinated fruit, “Black Forest Coffee” or “Swiss Coffee” , many desserts, sauces, and jam making.
Kirsch is very popular throughout Europe including Switzerland, Germany, Austria, France and adjoining countries. We only use local Tasmanian fruit to distill this traditional fruit brandy, “eau de vie'' or “aqua vitae”.
It takes 8 - 12 times the amount of fruit compared to the volume of the final product in most of our fruit brandies.
The Story of Charles Reuben Estate:
In 2019 Charles Reuben Estate added a distillery to the vineyard to create the first and finest brandies of Tasmania and Australia. It was a logical move to offer brandies after the master distiller studied "Distilling" at the prestigious "Univerity of Hohenheim" in Germany.
Gin made at the Glen Ewin Estate Adelaide Hills (South Australia).
Willa, the owner of the farm owns 12000 fig trees. 25 years chemical free, Estate grown Figs are poached gently to extract the sweet fig aroma, essence, and earthiness.
The fresh fig aromas and gin botanicals are immediately pr...
This is a stripped down version of the classic Italian Amaretto, but with an Australian twist!
To make it, White Possum smash apart Australian grown bitter almonds (a by-product of the apricot industry), cook and infuse them in spirit for weeks. This is where they get that big bold marzipan fl...
Tart Davidson Plum and Rosella are balanced by sweet Aussie oranges and a hint of Tasmanian Pepperberry.
Add a splash of soda for an easy Aussie spritz, or combine with a generous pour of sparkling wine and plenty of ice for a cool cocktail that will see you through a hot summ...
A distinctively Aussie Version of an Italian favourite. This bitter apéritif is made from Native Australian botanicals and citrus peels left over from the pressing of fresh orange and lemon juice.
Characterised by forward sweetness followed by a deep, earthy bitterness and hints...
Botanicals: 11 including 3 local botanicals (Native Bush Pepper, Lemon Myrtle, Tasmanian Wattleseed).
Botanicals are steeped for 24 to 48 hours then additional Juniper and Liquorice Root are vapour infused in the neck of our copper pot still...