After some nice digestives in a great swiss restaurant I had to stop by Fassbind, maybe Switzerland‘s most exquisite distiller, to buy some good stuff. The aromas of the fruits and the amaretto notes resulting from the stones are amazing. It takes 100kg of wild cherry to distill one bottle of the Wild-Kirsch
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ich finde ja den Ziegler Wildkirsch No. 1 perfekt nach einer üppigen Brotzeitplatte 
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