Process: The pears, originating from the Foresta Nera region, are harvested in autumn when they reach full ripeness and their skins take on an amber-pink color. They are kept chilled until used to produce the natural flavor, obtained by macerating the fruit in a small amount of Williams pear distillate. A rotary process extracts an extremely concentrated pear juice; 14 kg of pears are required to produce a 70 cl poire au cognac liqueur. The liqueur is obtained by blending cognac 1er cru Grande Champagne, natural Williams pear flavor, sugar syrup and distilled water. Aging: minimum 2 years in white oak barrels.
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Process: The pears, originating from the Foresta Nera region, are harvested in autumn when they reach full ripeness and their skins take on an amber-pink color. They are kept chilled until used to produce the natural flavor, obtained by macerating the fruit in a small amount of Williams pear distillate. A rotary process extracts an extremely concentrated pear juice; 14 kg of pears are required to produce a 70 cl poire au cognac liqueur. The liqueur is obtained by blending cognac 1er cru Grande Champagne, natural Williams pear flavor, sugar syrup and distilled water. Aging: minimum 2 years in white oak barrels.
