Another source of brandy, which is highly esteemed, is that of the fermented cherry. The crushed fruit, with the stone, is fermented in the usual way, and the distillate forms a brandy which is highly regarded both for its odor and flavor. Cherry brandy is subject to the same form of adulteration as that just described for blackberry brandy, namely, the mixing of the juice of the cherry with sugar and even with alcohol. This, of course, as in the above case, is not a cherry brandy, but a cherry "bounce" or a cherry cordial. Cherry brandy has a distinctive flavor, due to the bitter principle extracted from the seed during fermentation. The seed of the cherry possesses a particular bitter flavoring material, which is known as amygdalin. There is only enough of it present in a cherry brandy to produce a very delightful bitter taste, quite characteristic of the product.

Cherry brandy, to be potable, should be aged and cared for as other brandies. Very little of it is ever produced in this country and kept as long as four years in wood before consumption.

Cherry brandy is produced very largely in foreign countries, especially in Switzerland, Eastern France and Southern Germany. It is usually sold without aging, and therefore appears in commerce as a water white product. It is prized chiefly for its medicinal qualities, and is drunk in very small portions after dinner, usually not more than a tablespoonful of it is consumed at any one time.