The Cherry Liqueur
Winter, 2026
Filling bottles of our house made Cherry Liqueur. We had another decent crop of cherries from our orchard again this year, and given the success of last year’s batch we repeated the exercise. Hand pitting yielded ~15 cups or 2.25kg of cherries. The free-running juice was collected to a pot and turned into the syrup base with 4 cups of water and 2&1/2 cups sugar. The cherries were macerated for two weeks in a mason jar with 2 cups Malt Vodka (40%abv) and 3 cups 4yo Brandy (66%abv). Draining and combining the two volumes yields the final product, which we subsequently sieve and bottle. We love how this liqueur is not overtly sweet, and retains the fresh characters of the cherries. The formulation is a simple recipe, but relies on the quality of the fruit and spirits.