This Dutch cherry liqueur is made from a recipe that dates back from at least 1818. It uses Stevens cherries and the whole fruit is crushed, stones included. This helps gives it a nutty taste of almonds. Once crushed, it is mixed with alcohol, and other herbs and spices are added to the liquid. They are then left to mature in oak casks for at least 3 years. On the nose, lots of cherry, cherry jam with woody spice and hints of almonds. The palate is close to a cherry tart, but still has the balance with sour cherry. The finish is long with spice and clove. Use in the classic Singapore Sling or Blood and Sand.