almonds “smell like” cyanide because cherry pits have it naturally occurring, and back when Maraschino was stewing them to make his liqueur, one of the corners that was cut in the process was pitting the cherries beforehand.
Later, when Maraschino began making the cherries as a garnish product, pitting became necessary and the flavor was boosted by almond extract. Hence, oldschool “cherry” flavor is mostly almond, in actuality.
Trivia:
almonds “smell like” cyanide because cherry pits have it naturally occurring, and back when Maraschino was stewing them to make his liqueur, one of the corners that was cut in the process was pitting the cherries beforehand.
Later, when Maraschino began making the cherries as a garnish product, pitting became necessary and the flavor was boosted by almond extract. Hence, oldschool “cherry” flavor is mostly almond, in actuality.
Interesting. Why did they need to “boost” the flavour? Had people gotten fond of the liqueur, and expected the garnish to taste the same?
Correct, yep. The garnish floated on the established brand name of the liqueur.