When in Switzerland, drink with your friends! Here is the list of 12 most popular Swiss alcoholic drinks that you may choose from.
You may also want to take drink at some of the most popular Ski resorts in Switzerland.
There are some aspects about Switzerland that we adore without reservation, and others that we could do without. The country might surprise you with its unlimited selection of high-quality alcoholic drinks when it comes to the most popular Swiss alcoholic drinks. Switzerland, after all, is the elixir of life, with its alpine terrain and lush soil.
Most popular Swiss alcoholic drinks
12. Rigi Kirsch
This clear, colorless fruit brandy is made from ripe, locally grown cherry and may be found in the cantons of Zug and Schwyz, as well as various municipalities in the cantons of Lucerne and Schwyz. Rigi kirsch has a unique, strong fruity taste that’s balanced off by a little bitterness.
The drink is typically consumed straight up, but it may also be used in desserts, cheese fondue, coffee, or tea.
11. Zuger Kirsch
For almost two centuries, the Zug area has produced this renowned cherry brandy. It is made from local cherry types and produces a clear, colorless spirit with a strong, fruity taste and delicate almond undertones.
Zuger kirsch is typically drunk neat, especially as a digestif, and is best served slightly cold. The brandy is also noted for its culinary versatility. Zuger kirschtorte (Zug cherry cake) and spiced Basler läckerli cookies use it as one of the main components.
Damassine is a traditional Swiss cherry brandy manufactured in the Canton of Jura. It’s made from damson (damassine) plums that have been fermented. These little red plums are grown all across Europe, although their origins are unknown.
The brandy has a clear, colorless appearance and a robust cherry scent with mild herbal and almond undertones. Damassine is a protected AOP (PDO), which means that all production must take place in a certain location. After being distilled, the brandy can only be blended with local water to get the requisite ABV of 40%.
It must be aged for at least six months.
9. Eau-de-Vie de Poire du Valais
This transparent, colorless fruit brandy is made from Valais-grown Williams pears that have been fermented. The finished distillate is mixed with water to achieve the appropriate ABV of 40%, and then matured for at least six months. The rich pear taste and delicate herbal smells distinguish this powerful spirit.
It’s most commonly consumed as a digestif, preferably served plain and chilled, but it’s also used in cocktails and pastries.
Mulled wine known as Glühwein is one of the most popular Swiss alcoholic drinks in Germany, Austria, and Switzerland. It’s a popular drink at Christmas markets and is frequently consumed as an after-ski drink. This typical German recipe includes red wine, citrus zest, and spices like anise, cinnamon, and cloves.
It’s generally flavored with sugar to taste. The ingredients are combined and heated, but not boiled. White wine is occasionally substituted for red wine, and some versions include a liquor shot (mit Schuss). German mulled wine was first bottled in Augsburg in the 1950s, and these pre-sweetened and pre-spiced versions are frequently reheated and supplied at Glühwein stands.
Williamine is a fruit brandy made from Williams pears cultivated locally. It’s made in Martigny, Valais, and the Morand distillery has owned the name since 1953. A rare form contains the entire pear within the bottle.
Williamine is a pure, translucent spirit with ripe pear-like scents and tastes. It has a 43 percent alcohol by volume (ABV). It may be served as an aperitif or digestif, but it’s also great in cocktails and lengthy drinks.
6. Petite Arvine
Petite Arvine is a white grape variety grown mostly in the Valais and Aosta Valleys, however its actual origin is unknown. This late-ripening grape is used to make dry and sweet wines with floral, citrus, and fruit aromas that are generally robust and aromatic.
Most types benefit from age and have acidity and minerality that are well-balanced. Petite Arvine wines are dry and go well with white meat, shellfish, charcuterie, and cheese.
5. Poire Williams
Poire Williams is a distilled eau-de-vie (fruit brandy) made from fermented Williams pears. France, Switzerland, and Germany are primarily responsible for the manufacturing of this clear, colorless spirit. The drink is frequently marketed with a full pear inside the bottle, which is accomplished by securing the container to a tiny pear branch. Widely available, Poire Williams is one of the most popular Swiss alcoholic drinks.
The fruit is wrapped inside the bottle and then allowed to develop. When the fruit is fully ripe, it is cut off and the distilled liquor is poured within. This brandy is typically of high quality, with a clear, crisp taste and scents of ripe pear.
Abricotine is a colorless, transparent fruit brandy with a predominant apricot taste and slight almond undertones. It’s made from pitted and fermented Luizet apricots grown in the Valais region, which are particularly well-suited to distillation.
To obtain the target ABV of 40%, the finished distillate is reduced with water. Abricotine is best enjoyed as a digestif, ideally served straight and very cold, but it also works well in cocktails and sweets.
In Switzerland, Chasselas is the most widely grown white grape varietal, truly one of the most popular Swiss alcoholic drinks. Although there are several ideas regarding its origins, it is most probable that the grape is native to Switzerland, where it also produces the greatest results, notably in Vaud (its birthplace) and Valais (where it is known as Fendant).
This abundant and early-ripening grape admirably expresses the region, producing light white wines with low alcohol and acidity. They’re generally mildly fragrant, light-bodied, easy-drinking, and mineral, making them a great match for a variety of dishes.
The phrase “German schnaps” refers to a broad group of distilled spirits as well as a colloquial name for them. The name is loosely adopted outside of Germany and German-speaking nations, and it is frequently given to clean German, Austrian, and Swiss fruit brandies (eau de vie), also known as Obstler or Obstler Schnaps.
Often written schnapps, the name refers to saccharine-sweet liqueurs with a low alcohol concentration that are created by blending sugar syrups with grain spirits. Artificial flavorings and added sugars are common in these liqueurs, and they bear little resemblance to high-quality fruit brandies.
Absinthe is the best of the most popular Swiss alcoholic drinks. This alcoholic beverage is made with a neutral spirit that has been infused with a combination of botanicals, chiefly the leaves of Artemisia absinthium, popularly known as wormwood or simply absinthe, an ancient medicinal herb.
Other botanicals used in flavorings include anise, fennel, melissa, coriander, and other botanicals. The result is a transparent spirit known as absinthe blanc or white absinthe. Plants are macerated to make green or verte absinthe, however certain, generally low-quality varieties, can be chemically coloured.
Although a doctor named Pierre Ordinaire is sometimes credited with inventing absinthe, the fact is that the plant has been used for centuries before to the supposed Ordinaire’s invention.