German
German Schnaps is clear, colorless, and has a light fruit flavor. It is distilled from fermented fruit must, is bottled with no added sugar, and normally contains about 40% ABV (80 proof). Its appearance and taste are the same as that of eau de vie, but this French term is not used in German-speaking countries.
A broader definition of Schnaps includes other German-made spirits, such as Kräuterlikör (e.g., Jägermeister), Korn, Kümmel, German gin (e.g., Steinhäger), and generally any distilled beverage.
In Austria, Switzerland, and southern Germany, Schnäpse are commonly called Obstler or Obstbrand (from the German Obst, fruit). Obstler are associated with the southern part of the German-language area. In northern Germany, almost all traditional distilled beverages are grain-based.
The main kinds of fruit used for German Schnaps are apples, pears, plums, and cherries. Apricots are another popular fruit; they are used to make an Austrian Schnaps called Marillenschnaps. Fruits other than these five kinds are rarely used for German Schnaps. Apples are used along with pears to make a fruit brandy called Obstwasser. Pears are used to produce Poire Williams (Williamsbirne); plums make Zwetschgenwasser, and cherries make Kirschwasser.
A raspberry-flavored spirit called Himbeergeist is also a Schnaps, although it is not produced by means of fermenting raspberries (Himbeeren), which produce a low yield of alcohol due to their low sugar content. Instead, rectified spirit is infused with fresh raspberries, and this mixture is then distilled.
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