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| Poire William |
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The Williams variety is used exclusively. When the stalk of the pear is tender, it is picked and carefully placed in a wooden crate for about two weeks. This allows the fruit to reach maximum maturity, characterised by extreme juiciness. The fruit is then crushed and placed in plastic tubs where fermentation will take place. After distillation, the spirit is matured in glass demijohns for around 6 months, then bottled.
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Tasting : After having been reduced to a low temperature (around 6° to 8°) the flavour of the spirit is strongly revived by the cold. Its bouquet is delicate and of great finesse. Poire William is consumed as a digestif and is also renowned for use in making sorbets.
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