Process: the pears, sourced from the Black Forest region, are harvested in autumn when they reach full maturity and their skins take on an amber-pink color. They are kept cold while waiting to be used to produce the natural aroma, obtained by macerating the fruit in a small amount of Williams pear distillate. Through a rotary process, an extremely concentrated pear juice is extracted. It takes 14 kg of pears to produce a 70 cl poire au cognac liqueur. The liqueur is obtained from the "assemblage" of 1er cru grande champagne cognac, natural Williams pear aroma, sugar syrup, and distilled water. Aging: minimum 2 years in white oak barrels.
€ 48.90€ 59.90
Description
Process: the pears, sourced from the Black Forest region, are harvested in autumn when they reach full maturity and their skins take on an amber-pink color. They are kept cold while waiting to be used to produce the natural aroma, obtained by macerating the fruit in a small amount of Williams pear distillate. Through a rotary process, an extremely concentrated pear juice is extracted. It takes 14 kg of pears to produce a 70 cl poire au cognac liqueur. The liqueur is obtained from the "assemblage" of 1er cru grande champagne cognac, natural Williams pear aroma, sugar syrup, and distilled water. Aging: minimum 2 years in white oak barrels.