TCWC Co-founder Chris Fredrickson chose to use Northern Michigan Balaton Cherries, which are harvested exclusively from orchards in the Traverse City area.
The large, plump, firm cherries, dark burgundy in color, are delivered to the distillery in five-gallon pails that also contain a natural syrup base that acts as a buffer to protect the fruit from smashing together. The syrup is mixed with Traverse City Straight Bourbon Whiskey and brought to a boil, while the Balaton Cherries are heated to a near-boil, in nearby copper pots, before jarring.
Once the premium cherries are jarred and weighed, they get backfilled with the boiling syrup, which has burned off all of the alcohol during its slow-cooking process. The TCWC team prides itself on traditional jarring methods, better known as the “hot-filled” process, which kills all possible bacteria.
“The end-product and warm reception from retailers of our premium cocktail cherries has exceeded our expectations,” said Fredrickson, whose family has been farming cherries in northern Michigan for four generations. “We’re thrilled to combine our passion for innovation and quality in a product that also reflects our family history and heritage.”
A perfect garnish for cocktails, like an Old Fashioned or Manhattan, or an ideal topping on desserts, these unique and flavorful premium cocktail cherries are all-natural and gluten free. Each 16oz. jar has a shelf life of two years and contains approximately 70 cherries. TCWC Premium Cocktail Cherries are one of the only cocktail cherry products both grown and jarred in the United States.