Über diesen Brand
The name is a misunderstanding with a long tradition. For centuries, the "Saubirne" (pig pear) ended up in the feeding trough because it is hard and offers nothing when raw. Distilled, it is one of the most elegant pears we know.
Harvesting takes place in mid-August. We need 18 kilograms of fruit for one liter of brandy. It is double-distilled in a copper still, without sugar and without flavorings. 43 percent alcohol, no barrel aging.
This is the most challenging of our pear brandies. Those who know Williams will find this to be the next step.
Tasting Notes
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