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