see link:
http://www.jpoststore.com/product386.html--------------------------
They may be able to provide some information:
http://www.distillers.dk
email: DDSF[at]Distillers.dk---------------
If you do not have any luck, here are three homemade recipies.
Cherry Liqueur - from "Cordials from Your Kitchen," by Patti Vargas & Rich
Gulling.
This cordial is pretty, piquant, and practically foolproof. Make it with pie
cherries for a light colored liqueur, or use dark Bing cherries for a darker
mellower cordial. Serve in stemmed cordial glasses so that you can enjoy the
beautiful color.
2 cups sugar
1 cup water
1 1/2 pounds fresh cherries with pits, stemmed and washed.
2 1/2 cups 100-proof vodka
1 cup brandy
1 teaspoon lemon zest
1 tablespoon fruit protector
Make a simple syrup by bringing sugar and water to a boil over medium-high
heat, stirring constantly to prevent scorching. When clear, remove from heat
and let stand until just warm. Cut cherries in half but don't remove pits.
Put cherries and pits in clean 2-quart container with tight fitting lid. Pour
syrup over cherries and add vodka, brandy, lemon zest, and fruit protector.
Cover and let stand in a cool, dark place for 2 weeks, shaking occasionally to
prevent clumping of fruit.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to
clean container, cover, and let stand for 2 to 3 weeks. Rack or filter
liqueur into final container such as wine bottle, fruit jar, or decanter.
Yield: Approximately 1 1/2 quarts.
The character, color, and flavor of a cherry liqueur depend on the type of
cherries used. Royal Ann cherries are mellow and golden; sour cherries - also
called pie cherries - are tart and bright red; burgundy cherries - also called
Bing cherries - are rich, sweet, and deep red. For a liqueur with a little
zing, use pie cherries. For one with a deep golden color, Royal Gold Liqueur
will please both your eye and your palate.
-----------------
Royal Gold Liqueur - from "Cordials from Your Kitchen," by Patti Vargas
& Rich Gulling.
1 1/2 cups sugar
1 cup water
1 1/2 pounds fresh golden cherries with pits, stemmed and washed.
2 cups sweet white wine
1 1/2 cups brandy
1 teaspoon orange zest
2 tablespoons fresh-squeezed lemon juice
Make a simple syrup by bringing sugar and water to a boil over medium-high
heat, stirring constantly to prevent scorching. When clear, remove from heat
and let stand until just warm. Cut cherries in half but don't remove pits.
Put cherries and pits in clean 2-quart container with tight fitting lid. Pour
syrup over cherries and add vodka, brandy, lemon zest, and fruit protector.
Cover and let stand in a cool, dark place for 2 weeks, shaking occasionally to
prevent clumping of fruit.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to
clean container, cover, and let stand for 1 week. Rack or filter liqueur into
final container such as wine bottle, fruit jar, or decanter. Yield:
Approximately 1 1/2 quarts.
-------------------------------------------------------------------------
Cherry Liqueur Quick & Easy
1 ½ cups sugar
1 cup water
1 ½ teaspoons concentrated cherry flavoring extract
1 ½ cups 100-proof vodka
Make a simple syrup by bringing sugar and water to a boil over medium-high
heat, stirring constantly to prevent scorching. When clear, remove from heat
and let stand until just warm. Pour into clean 1-quart jar with tight-fitting
lid. Add flavoring and vodka, cover, and shake well. This cordial may be
served immediately, but it’s better if allowed to age for 1 month. Yield:
Approximately 1 Fifth.
-----------
Other recipes:
Homemade cherry liqueur:
http://www.pastrywiz.com/archive/cherry.htmhttp://gunther.simplenet.com/liqueurs/wholeche.htmhttp://www.cs.mu.oz.au/~ejn/food/drinks/cherry-liqueur.htmlhttp://www.jewish-food.org/recipes/cherliq2.htm