The Williams pear is the brandy by which every distillery is measured. It is so well-known that every guest knows how it should taste. That is precisely what makes it difficult.
We harvest in August and September, when the fruit is juicy and yellow. Harvested too early, it lacks aroma; too late, and the pear becomes mushy. It is double-distilled in copper stills, without sugar or artificial flavors. What the pear brings with it remains; what it does not bring is not added.
43 percent, no barrel aging. This brandy is meant to taste of fruit, not wood. Those who want wood will find it in the Aged Williams.
