Anchor Distilling Blog

Luxardo PSA: Don’t Store Your Cherries in the Fridge


Luxardo Cherries

Hello world. Today I’d like to offer a valuable piece of information regarding Luxardo Maraschino Cherries.


Easy enough, right? And well worth it, as these cherries are quite spectacular. How spectacular? Well, they serve as the base for Luxardo Maraschino, which legendary cocktail historian David Wondrich describes as, “An object of cult worship among mixologists. Its presence is as good as a sign saying, EXCELLENT DRINKS MADE HERE.”

So these little cherries are quite significant, and they are perfect for garnishing your favorite cocktails. Luxardo owns and manages the largest Marasca sour cherry orchards in Europe, with 30,000 trees located on the Euganean Hills near Padua and Venice in the Veneto region of Northeastern Italy. It is from these orchards that Luxardo Maraschino cherries are sourced, with the final product consisting of whole, pitted cherries packed in pure Marasca cherry syrup. Luxardo Cherries are available in a 400 gram jar (approx. 75 cherries), 3KG tin (approx. 500 cherries and 5.6KG tin (approx. 1000 cherries).

  1. W. Blake Gray | Tuesday, February 4, 2014

    You’re omitting crucial information. How long will they last at room temperature, and how long in the fridge? Is this just a plot to get us to buy a new bottle sooner?

  2. Anchor Distilling Blog | Tuesday, February 4, 2014

    Greetings Mr. Gray, thank you for pointing this omission out; I’d expect nothing less from a journalist of your caliber. This is difficult to answer as the cherries are so delicious that the limits of shelf life after opening haven’t been tested in a documented case that we’re aware of, though the unopened cherries do have an approximate shelf life of three years.

    In all seriousness, we’ve reached out to the production folks at Luxardo for the most up to date information regarding shelf life after opening and will pass that information along once we have it.

    Regarding shelf life in the fridge, this is highly discouraged as it’s only a matter of time before the sugars crystallize, rendering the cherries useless, which is certain to be a sad and awkward experience.


  3. W. Blake Gray | Tuesday, February 4, 2014

    Alan, I’ve been using those crystallized-sugar cherries in my cocktails, and I don’t feel any sadder or more awkward than usual.

  4. Anchor Distilling Blog | Tuesday, February 4, 2014

    Good point, though consider how amazing those same cocktails would be using structurally intact cherries? I predict pure amazingness.

  5. Gino | Wednesday, February 5, 2014

    Anchor – Do you know who I can purchase these thru, a distributor or store, in Sydney? If not, could you possibly find out thru your connection to Luxardo?
    Thank you

  6. Anchor Distilling Blog | Thursday, February 6, 2014

    Great questions Gino, we’re looking into that as well. Will follow up soon with info. THX!

  7. Anchor Distilling Blog | Tuesday, February 11, 2014

    GINO: RE Australia, the company is Arquilla and the person to contact is Mr. Maurizio Uggè at

  8. Chad | Sunday, March 9, 2014

    Anymore info. on how to store the cherries after opening? Just looking for some best practices. I love them in my whiskey, but would never be able to go through a whole jar in one sitting. Tried the fridge, just crystallized like stated above. Thought maybe I would try the wine fridge next time, not as cold in there. Any info you could provide would be great!

  9. Alan Kropf | Monday, March 17, 2014

    @Chad: This answer really depends on the climate in which you live. Generally speaking, the best place to store the cherries is in a cool dry place like a cupboard with the lid on tightly closed. The fridge (or temperatures below 40F) tend to freeze the cherries. A warmer storage like a wine fridge is also a great option.

  10. Zeke | Monday, April 14, 2014

    Rats! Too late on this PSA – I bought and split a big can and stored them in the fridge and now I have crystallized cherries! Didn’t happen to the first couple of jars I bought but any suggestions for un-crystallizing would be welcome at this point.


  11. Diane | Sunday, July 27, 2014

    Zeke: I rescued mine by sitting the jar in a pot of barely simmering water until they looked like new. Tasted as good as new too. Figured if it works for sugared honey why noy give it a try.

  12. Chad | Sunday, January 4, 2015

    Thanks for the tip, Diane! I just did the same and it got rid of my crystals as well. I just would set the jar in for 10-20 seconds at a time (didn’t want them to get too hot), then would remove and shake around to get the heating spread evenly. After 5-6 times, the crystals were gone and the cherries were still delicious.

  13. Christie | Sunday, January 18, 2015

    I’m looking for a supplier in the Albuquerque, New Mexico area. I’m hoping to buy the large cans (5.6 k)

  14. Kathy E. | Wednesday, February 4, 2015

    Christie (in Albuquerque), try for Luxardo cherries and other fun bar thingies. Best price I’ve
    found so far.

  15. Robert B | Friday, February 27, 2015

    I am a Manhattan drinker and have added a little Amoretto to top of the cherries after the jar has been opened. Very Nice!

  16. The REWM:The best maraschino cherries: Luxardo cherries | Friday, May 22, 2015

    […] Luxardo PSA: Don’t Store Your Cherries in the Fridge […]

  17. Craig Bedard | Friday, August 28, 2015

    Are they available in or around Rome, Italy. If so, where? Thank you so much.

  18. Terrence | Monday, August 31, 2015

    Separate the cherries from the syrup, then mix the syrup with Luxardo liqueur. Re package the cherries in the fortified syrup.

  19. John Moriarty | Wednesday, September 2, 2015

    Delicious product. I have always kept them in the cupboard. I have used them for years. So so delicious

  20. Markus Slagle | Sunday, November 1, 2015

    I have a rather unique question that I’m hoping you might be able to help with. I would like to purchase a large can of Luxardo cherries and divide them into smaller sample size sterilized jars and then using heat, hermetically seal them. We love them so, and want to give a little sample (10 or so cherries per jar) to each of our 100 wedding guests. Purchasing a normal size jar for each guest would be prohibitively expensive. Can you tell me if this plan would work? Or would I end up ruining them in the process?

  21. Noah Smith | Saturday, November 14, 2015

    Good article, but you kind of mis-quoted Wondrich. The quote you pulled was him speaking of Luxardo Maraschino liqueur, a bottled spirit that’s sold in an iconic wicker-wrapped bottle, not the cherries.

  22. Anchor Distilling Blog | Saturday, November 14, 2015

    Hi Noah!

    Thanks for reading and taking the time to respond. You’re correct the quote itself is about Luxardo’s Maraschino liqueur. The sentence before the quote, however, makes that clear. “Well, they serve as the base for Luxardo Maraschino, which legendary cocktail historian David Wondrich describes as,…”

    We appreciate that you’re a fan of Luxardo! The last we’d want to do is misrepresent someone, so we appreciate your concern.


    The ADC Team

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