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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Wenn du auf sowas stehst und ein hybrid probieren willst dann probier Mal den Schweizer cave guildive swiss Kirsch humbel Kirsch brand aus’m rum Fass. Hammer Stoff in Fassstärke!
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?
would fit under Armagnac and Cognac
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Ach, da war Schnaps?
Hab ich neben dem coolen Amp/Radio gar nicht gesehen 
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Thank you. I know, it was put in wrong topic👍
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