Sunday, 29 April 2018

Maraschino: is wood good?

Luxardo's maraschino and Sangue Morlacco cherry brandy. The blossom is
from Greenwich park here in London and I doubt it is marasca cherry
Maraschino is an ancient cocktail ingredient, a liqueur made from marasca cherries. I used to wonder if it was often used mainly to add sweetness, as the flavour is quite delicate, but I recently had a revelation that changed my thinking.

Maraschino has been made in Dalmatia for hundreds of years but in this country the brand with the highest profile has to be Luxardo. Having said that, it’s not a hugely high-profile product at all—I recently ran out and discovered that no supermarket seems to sell maraschino. They have crème de cassis, crème de pêche, sambuca, etc, but not maraschino. In fact I’m sure the only other brand I’ve ever seen is Briottet, though a Google search shows that there are others available in this country, including examples by the other general liqueur manufacturers such as Giffard and Boudier.

Up to now I’ve mostly used Briottet, because it is cheaper than Luxardo (I think the whole Briottet range are extremely good value). It has a light fruit flavour plus a bitter-almond element that comes from the cherry stones that are included in the fermented pulp. But I recently acquired a bottle of the Luxardo version and I was struck by the difference in flavour. Moreover, as Luxardo had early worldwide success, it made me wonder whether this was the flavour that was intended in all those classic cocktail recipes.

The Luxardo brand goes back almost 200 years, when Girolamo Luxardo was sent as a diplomat from the Kingdom of Sardinia to Zara in Dalmatia, which was then part of the Austrian empire. There was a local tradition of making “rosolio maraschino” from the native marasca cherries, which Girolamo’s wife Maria took an interest in. The couple began to experiment with distilling their own from the cherries in their orchard, apparently after spending some years tinkering with the recipe. They founded a distillery in 1821 and things took off for them when the Austrian emperor gave their brand his stamp of approval and it was soon being exported all over the world. (The distinctive wicker wrapping on the bottle was originally to protect it during sea crossings.)

I must admit that I always thought maraschino was an Italian liqueur and, depending on how you look at it, you could say that it is. Prior to 1797 Dalamatia had been part of the Republic of Venice, and after the First World War part of it (including Zara) joined the Kingdom of Italy. The Second World War led to a change of fortunes for the Luxardo company, which by then was being run by the fourth generation of the family. Heavy bombing destroyed the factory and the orchard was burned. In 1947 the area became part of Yugoslavia and many Italian citizens fled; they were persecuted by Tito’s partisans and many were killed, including Piero and Nicolò Luxardo, and Nicolò’s wife Bianca, who were forcibly drowned.

But Giorgio Luxardo founded a new distillery in Torreglia, in the Veneto region of Italy, and started to rebuild the business. Apparently just one cherry sapling had been saved from the orchard in Zara (now Zadar in modern Croatia), and all the trees in today’s Luxardo orchard are descended from that one. The firm is still being run by the same family, now into its sixth generation.

An Aviation made with Luxardo maraschino.
Apologies for the lack of fine-straining
I’m not sure how other maraschinos are made (there is only talk of “maceration” of cherries) but Luxardo make theirs in a singular way. Cherries are crushed along with their stones (and, I gather, leaves and stalks too) and fermented. The resulting alcoholic soup is distilled to produce an eau de vie that is blended with sugar and water to make a liqueur. But the liqueur is aged for two years in Finnish ashwood vats. (The pulp left over from distillation is infused into alcohol and sugar to make their excellent “Sangue Morlacco” cherry brandy.)

The first thing that hits you on the nose with Luxardo maraschino is actually earthy, dry aromatic wood notes, with a hint of Angostura Bitters. The light cherry fruit comes after that. It is not cloying at all, and has a sweet/dry balance (presumably from wood tannins) and a spiritous heat.

I have a habit of adding a splash of maraschino to Manhattan cocktails, but the specific character of the Luxardo product is lost against the woody power of the whiskey. However, in an Aviation cocktail (roughly two measures of gin, half of maraschino, half of lemon juice and a teaspoon or so of crème de violette) that dry wood flavour is quite noticeable.

I can’t find a reference to any other commercial maraschino wood-ageing its product in the Luxardo way, including the Maraska brand made in Croatia, which claims its recipe dates back to the 16th century. Before Luxardo the Drioli brand was a major player (and a previous holder of the Austrian emperor’s warrant)—it was laid to rest in 1980 but I don’t know how widespread it still was in the late 19th and early 20th centuries, when the cocktail tradition was being developed.*

So it is hard to say if, for example, Hugo Ennslin was using a barrel-aged maraschino when he developed the Aviation (first published in 1918). But it is something to be aware of: if you find many classic cocktails too sweet you should try using Luxardo. And if you have been using it and find your drinks too dry and woody, consider using a different brand.**

* Mind you I did discover this website which says the Drioli brand was obtained by Luxardo and it seems to be in production again, though I don't know how widely distributed it is.

** Apologies for reusing a headline from 2014 but the matter here is essentially the same question: with certain spirits, is wood-ageing actually a Good Thing?

No comments:

Post a Comment