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been replaced by romantic legend and speculation. One legend says that the red damson plum was brought back by the knights that left for the 2nd crusade in 1129 with Saint-Bernard de
Clervaux. Another story has it that a former parish priest named François Guenat, from Charmoille, brought the seeds back with him from a trip to Palestine in 1145. Still another legend attributes the importation of the red damson to the Duke of Anjou who is believed to have discovered it in Jerusalem circa 1220 during the 5th crusade. Regardless of when the red damson arrived in the Canton of Jura and how the practice of distillation began, one thing is certain, the name Damassine is derived from Damascus, the Capital city of Syria.
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the
Jurassic region. In June 2005, the Federal Office of Agriculture (Switzerland) FOAG accepted the request which was held up in court. Eventually, in August 2007 the FOAG entered the name Damassine into the register of protected indications of origin AOC. That decision was challenged in the federal courts but, the court decided in favor of the applicants and the protection was finally established on 10 February 2010, granting Damassine the AOP designation. Since then, only plum spirits produced within the boundaries of the Republic and Canton of Jura made in accordance with the AOP guidelines can be labeled Damassine.
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prohibited. An exception to the rule regarding daily collection of the fruit exists to allow the gathering of fruit every other day when weather conditions permit and also at the beginning and ending of the harvest season. The red damson harvest begins in mid-July and continues on until the end of
September.
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When the fermentation process is complete (no later than 31 December of the harvest year), the distillation process begins. During this period, the distiller will generally need to add water to the spirit to reduce it's alcohol content. This distilled or demineralised water must be from the protected
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Once the fruit is harvested, the barreling process must take place quickly or the delicate fruit will begin to spoil. All the harvested fruit must be barreled by the day after harvesting at the latest. Pitting or grinding of the fruit is also prohibited under AOC guidelines. Fermentation takes place
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The production of
Damassine in the Canton of Jura is an age old tradition however, due to a lack of historical documentation, no one really knows how the red damson plum arrived in the Jurassic region or how the practice of distilling the fruit began there. The true story, being lost to history, has
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On 7 July 2002, an application for the recognition of the name
Damassine was submitted in AOC (Appellation d'origine contrÎlée) by the producers (the Association of Fruit Producers of Ajoie and the Fruits du Jura association) of the Canton of Jura in order to protect the heritage of this product of
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In order to be called
Damassine, the production of the spirit must adhere to the strict guidelines established for the AOP. To meet these standards, all of the ingredients, even the water for reduction, must originate within the designated Jurassic region. Furthermore, every aspect of production,
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The process of turning the red damson plums into
Damassine starts with the harvest. Under the AOP standards, the harvesting process requires that the plums be collected daily, by hand, only after they have naturally fallen from the trees. Picking the fruit, even shaking the tree, is absolutely
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After distillation, Damassine must be stored for no less than six months in sealed containers and can not be sold prior to 11 November, of the year after harvest (St. Martin's Day). The annual production of
Damassine as of 2008 was between 10,000 and 12,000 bottles.
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The Swiss used "protected indications of origin" and AOC designations until they were superseded by the
European Union system which uses the AOP designation for food products other than wine and the PDO for "protected designation of origin" instead of
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Switzerland used the certification AOC for wine and food products until 2013 when they changed to match the system of the
European Union which uses the AOC designation only for wine and the AOP designation for other food products including
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and scent. Approximately 900 red damsons are required to distill one liter of Damassine. Red damsons are used to produce a number of other products including other liquors, syrups, jams, pies, chocolates, truffles, and prunes.
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late in the month of July and through to early August. When fully ripe, it falls from the tree naturally. This is the right time to collect the fruit, as picking it or shaking it from the tree would result in a loss of
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In Switzerland, Damassine is traditionally served in a stemmed, fluted glass and is typically consumed as a digestif. Damassine owes its distinctive taste and aroma to the region's limestone soil and climate
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of kernel to flesh) while the herbal scents probably come from the fact that the fruit is gathered only after having fallen on the ground. The secondary aromas are similar to those of other stone fruit
182:
region. The minimum alcohol percentage of Damassine is 40% and the alcohol content of commercially produced Damassine generally ranges from 40% to 48% alcohol by volume or 80° to 96° proof.
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was also originally called the damassine plum but, after protected status was granted to the name Damassine, the fruit had to be renamed. The red damson is "a small red plum a thousand
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guidelines that require specific sourcing and production practices. Damassine is also considered an
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notes are always present. The wild plum scents are naturally explained by the fruit's morphology (
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361:"Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008"
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including storage, must be carried out within the borders of the Canton of Jura.
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within the barrels or sealed tanks without the addition of heat (or brewing).
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A fruit spirit produced in the Swiss Canton of Jura from the red damson plum.
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to another. The red damson has yellowish, slightly orange, juicy
395:"Damassine AOP | Jura Tourism (Switzerland) | Regional products"
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609:"Ă Vergers d'Ajoie: The Swiss Museum of Fruit & Distilling"
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with a thick skin that adheres lightly to the flesh. The fruit
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427:"Swiss PDO-PGI Association - Damassine AOP"
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663:"Produits dérivés - Damassine AOP"
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156:Protection of the name Damassine
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39:Fruit spirit, brandy, eau-de-vie
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494:"Produits Patrimoine culinaire"
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298:Protected designation of origin
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304:Appellation d'origine protégée
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524:"Historique - Damassine AOP"
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861:Pain de seigle valaisan
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202:The red damson plum or
45:Country of origin
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978:Switzerland portal
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141:eau de vie de prunes
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891:Vacherin Mont d'Or
866:Raclette du Valais
701:Damassine PDO site
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613:CUISINE HELVETICA
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74:Alcohol by volume
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638:"La Damassine"
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123:fruit spirit
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1029:Switzerland
948:Agriculture
259:and bitter
253:ingredients
198:Damson plum
103:Ingredients
80:Minimum 40%
1039:Categories
896:Williamine
846:Emmentaler
431:aop-igp.ch
342:References
265:proportion
165:Production
136:eau de vie
129:following
86:Proof (US)
841:Damassine
793:Chocolate
712:database.
470:database.
278:coriander
274:mirabelle
119:Damassine
90:80° - 96°
22:Damassine
927:Raclette
851:L'Etivaz
788:Chestnut
672:14 April
647:14 April
619:13 April
584:14 April
558:14 April
533:13 April
503:15 April
436:14 April
404:13 April
370:13 April
324:spirits.
292:See also
286:cinnamon
270:cherries
1003:Portals
941:Related
856:GruyĂšre
247:). The
245:terroir
238:Tasting
147:History
922:Muesli
917:Fondue
871:Sbrinz
765:Bread
579:lid.ch
282:cloves
261:almond
257:herbal
249:aromas
231:flavor
226:ripens
222:kernel
214:branch
210:scents
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1017:Drink
932:Rösti
798:Olive
311:Notes
218:flesh
190:Fruit
98:Clear
95:Color
813:Wine
803:Fish
761:Beer
674:2022
649:2022
621:2022
586:2022
560:2022
535:2022
505:2022
438:2022
406:2022
372:2022
334:IGP.
36:Type
288:).
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
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