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[keersh] /kɪərʃ/

a fragrant, colorless, unaged brandy distilled from a fermented mash of cherries, produced especially in Germany, Switzerland, and Alsace, France.
a brandy distilled from cherries, made chiefly in the Black Forest in Germany and in the Jura and Vosges districts of France

“liquor distilled from fermented cherry juice,” 1819, from German Kirschwasser, literally “cherry-water;” first element from Middle High German kirse, from Old High German kirsa, from Vulgar Latin *ceresia, from Late Latin cerasium “cherry” (see cherry). For second element, see water (n.1).


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