Brandy-KAMMER,United States price supplier

KAMMER
Sophisticated Fruit Brandies
.....your Clear Alternative
 For centuries fruit has been distilled in fruit growing areas of the
Alsace, Switzerland and also in Germany's Black Forest Region.
Only the best carefully selected small wild Cherries grown in
Germany's world famous Black Forest region are fermented and
then carefully distilled by skilled craftsmen. The finest distillates
are then chosen to create Black Forest Kirschwasser. It takes a
surprising 20 pounds of fruit to produce one bottle of this
exquisite drink.
      
Best enjoyed from a snifter Black Forest Kirschwasser is the
ultimate after dinner drink.

For more information visit the KAMMER website.

 
Black Forest
Kammer
Kirschwasser 
is distilled from 20 pounds of
carefully selected cherries picked
in Germany's Black Forest. It has
been praised by connoisseurs the
world over for its exquisite taste
and delicate cherry flavor.
 
Black Forest Kirschwasser
makes a clear alternative  to cognac  and other
premium  after dinner drinks and  is best enjoyed
in a snifter.   It can  also  greatly  enhance coffee
or  espresso.   In  addition,  Kirschwasser  lends
itself   for   many   culinary   uses  including  the
traditional Black Forest cake.
 

 
Imported by Niche, 45 Horsehill Road, Suite 105a
Cedar Knolls, NJ 07927; Tel: (973)993-8450
 
 
Delightful Suggestions from our Chef
Roquefort Cheese Cream - Crush a thick slice
of Roquefort cheese with a fork, mix the cheese
with butter and a little Paprika and add enough
Kammer Kirschwasser to make a cream of nice
consistency.   Spread  on  Pumpernickel bread

Ice cream Sauce - Ice cream sauce is made by
crushing  fresh  berries adding sugar and one
fourth  the amount of  the  berries of  Kammer
Kirschwasser. If frozen berries are used simply
defrost and add 1/2 cup Kammer Kirschwasser.

Swiss Cheese Fondue - 1/2 pound Swiss cheese
finely cut, dredge in 1 1/2 tablespoons flour, rub
casserole with garlic.   Add  one  glass of  Rhine
wine to cheese mixture and set over very low fire
in chafing dish. Heat and  keep stirring. Mixture
should never boil and cheese should be comple-
tely dissolved.  Add  salt and  pepper and  three
tbsp. Kammer Kirschwasser. Remove the fondue
from the fire and serve with French bread which
is dipped into the fondue.