DISTILLATION: Williams pears on arrival are placed in glass vats. The fruits soon form a pasty mass from which a sweet and fragrant juice is obtained. Fermentation of the fruit begins after one or two days and lasts five to six weeks Its progress must be carefully monitored. Then distillation begins in copper stills using the discontinuous method.
COLOUR: clear transparent
BOUQUET: Gives the nose all the intense and captivating varietal notes of the Williams pear.
PAIRINGS: Enjoy as a digestive, in cocktails but also on fruit salads, sorbets.
FLAVOUR: harmonious on the palate, with a good balance between the freshness of the fruit and its roundness... The fruit is easily recognisable and this is no coincidence as one bottle contains the equivalent of fourteen kilograms of Williams Pears.