If there’s a thing that grows on Earth and offers sugar or interesting flavor, distillers have at least given it a try. Many such things come from trees, including all sorts of fruits and the juniper that’s so important to gin.
We’ve covered distilling from tree sap, but there’s another overlooked element that can make for beautiful spirits and liqueurs: the fruit and buds of pine trees. The tradition of turning pine fruit into alcohol stretches at least as far back as the late 18th century, centered in the region surrounding the Alps.
Pining for Local Flavor
Zirbenschnaps is the name for the neutral distillate and the pine fruit that macerates in it; zirben specifically refers to the Arolla pine—also known as Austrian, Swiss, or stone pine. Schnaps, of course, is German word for a strong spirit. Zirbenz Stone Pine Liqueur of the Alps has been made since 1797 and was first imported to the United States in 2005, and since then it’s struck a chord among many bartenders. Pine flavors are especially popular in today’s more bitter, herbaceous cocktails, resonating with fans of amari and other bitters.