Menu
The pear William Brandy is made with 100% Williams Pear from the south of France that comes to ripeness in August.
After the picking, they are put into vats of 200 hectoliters for the fermentation process. The fermentation and distillation happen in Alsace. The natural sugar contained in the pear is transformed in alcohol at 3.5° GL. or 7% proof alcohol. There is no additional of flavoring, coloring, or other blending materials at any point of the process.
In November the Williams pear are submitted to two successive distillations in alambics of 1500 litres: the first distillation gives an unfinished and unperfected product having 17° GL. or 34% proof alcohol. The second distillation gives a finished and perfect product having about 60° GL. or 120% proof alcohol. This brandy will be aged 2 years in stainless steel tanks.
This alcohol percentage is reduced to 45° GL. or 90% proof by adding spring water during a cooling process. After a filtration, the brandy is now ready to be bottled.
