Etter Kirsch

Etter's history is the history of many farming families in Central Switzerland.

It was at the „Berglihof“, the seat of the Etter family on the gentle western slope of the „Gubel“ in Zug district of Menzingen, that the story of Etter Fruit Spirits began. As a farmer, great-grandfather Johann Baptist Etter developed a welcome sideline for himself by distilling his own cherries. His cherry brandy’s good reputation soon spread beyond the narrow bounds of the Zugerland: demand grew. His son, Paul, turned making "Kirschwasser" (cherry "water") into his main occupation more than 135 years ago. Etter Kirsch has existed ever since.

Paul Etter was in business for 50 years before handing the company over in 1920 to his two sons, Johann and Josef. Familiar with the distillery from childhood, they soon learned all the secrets of a good distillation. From many years spent abroad they contributed new ideas and experience in business, moreover. They did not have to wait long for success: the boom came and, with it, expansion. In 1923 Paul Etter’s sons moved to newly built premises in the „Baarerstrasse“ in Zug, with distillery, generous storage areas, garages and outbuildings in close proximity to the station.

In 1981 the youngest generation of Etters took the bold decision to relocate to a larger site on the edge of town. The Etter family considers itself lucky to be the 4th generation in their family to carry on passionately this tradition into the future as an independent family-run business.

And by the way …  did you know that each year, during the fall, Christine Etter, wife of Hans Etter, current Managing Director, rides her bike through the towns of the Canton of Zug on the lookout for nice, ripe quinces growing in neighbourhood gardens? No wonder only a limited amount of this speciality is available.

Because only the best is good enough
The original Etter Kirsch is a unique and remarkable natural product. The art of distilling is in separating the heads and the tails from the “core”, the most precious part of the distillate.

It takes a great deal of expertise to be able to catch the perfect moment of separation, expertise the distilling masters have acquired through years of experience.

In order to be able to guarantee consistent quality, not only do distilling masters need a keen sense of smell and taste, they also require a great deal of patience and precise working methods. 

The purity, bouquet, taste and harmony of the yet new distillate is evaluated by the distilling master together with the Etter family itself. Which is why each and every bottle of fruit spirits bears the family’s own personal signature.

For more information visit: www.etter-distillerie.ch

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