>>Then I'd say sour (višnja), they are more closely related to those wilder sorts. Though the japanese embassy here was giving away saplings on the day a few years ago, and all the reporters translated those as sweet cherry (trešnja), but that could be by pure inertia, as it's always translated so.
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>>Well, waiting for mine to blossom... in a few weeks. And then to make brandy of them - mostly the sour, having more sugar, but actually the craziest result I got was with 25% sweet and 75% sour... Because of the names, I call that brandy hare trišnja :).
>
>How do you make brandy? Do you have a distiller?

That's the only way. Bought a second-hand one early on, 80l, and it already paid itself off, well, theoretically, in value it produced - I'm not selling.