From cherry tree to glass – a Zug tradition at the Ochsen.

Etter Zuger Kirsch is far more than a spirit. It is part of Zug’s identity, an iconic product with a long history and an ambassador for the quality that has been cultivated in our region for generations.

The journey of Etter Kirsch begins in the region’s standard orchards. Robust, aromatic cherry varieties such as Dolleseppler, Langstieler and Telebacher grow there. The area around Lake Zug offers ideal conditions: mild temperatures, fertile soils and a climate that gives the fruit exceptional depth.

Once the cherries have been harvested, the most meticulous part of the process begins. Each fruit is carefully inspected, processed either pitted or whole, and then gently mashed. During natural fermentation, the delicate aromas develop that later define the character of Etter Kirsch. Experience, patience and a deep understanding of the product are essential at this stage, as only a perfectly managed mash can form the basis for a high quality spirit.

The Art of Distillation

After distillation, the Kirsch enters a phase in which its character continues to deepen. During this resting period, the aromas settle, become more harmonious and develop the balance for which Etter is known. Each batch is regularly tasted, checked and carefully refined until the moment when the Kirsch reaches full maturity. Only then is it bottled, carefully labelled and sent out into the world as a true ambassador of the region.

Etter has been distilling in its fourth generation since 1870. Its master distillers work with a calm precision that can be tasted in every sip. Produced in small batches, the result is a clear, elegant Kirsch defined by purity, freshness and depth. No artificial additives. No compromises.

After distillation, the Kirsch matures for several months or years in stainless steel tanks. The result is a spirit that proudly carries its origin within it.