Production is generally dated to at least the 16thβ17th centuries, emerging β as so often β from surplus fruit: farmers fermented and distilled abundant sour/morello cherries, using pits and leftover fruit that would otherwise spoil, rather than waste the crop Wikipedia: Kirsch.
The technical signature
Cherry stones are left in during fermentation, contributing a subtle almond/marzipan note from the pits. Kirsch is dry, not sweet β the key distinction from cherry liqueur and from maraschino. Roughly 10 kg of cherries go into one 750ml bottle Wikipedia: Kirsch.
Switzerland's Zuger Kirsch and Rigi Kirsch earned AOP status in 2013; Germany's SchwarzwΓ€lder Kirschwasser has held EU GI protection since 1989. Culturally, kirsch is inseparable from Black Forest cake (SchwarzwΓ€lder Kirschtorte) and Swiss cheese fondue.