The pears, from the Black Forest region, are picked in autumn when they reach full ripeness and when their skins take on an amber-pink color. They are stored cold while waiting to be used to produce the natural aroma, obtained by macerating the fruit in a small quantity of Williams pear distillate. Through a rotary process, an extremely concentrated pear juice is extracted. 14 kg of pears are needed to produce 70 cl of liqueur poire au cognac. The liqueur is obtained from the blending of cognac 1er cru Grande Champagne, natural Williams pear aroma, sugar syrup and distilled water. Aging: minimum 2 years in white oak barrels.
Price VAT included
The pears, from the Black Forest region, are picked in autumn when they reach full ripeness and when their skins take on an amber-pink color. They are stored cold while waiting to be used to produce the natural aroma, obtained by macerating the fruit in a small quantity of Williams pear distillate. Through a rotary process, an extremely concentrated pear juice is extracted. 14 kg of pears are needed to produce 70 cl of liqueur poire au cognac. The liqueur is obtained from the blending of cognac 1er cru Grande Champagne, natural Williams pear aroma, sugar syrup and distilled water. Aging: minimum 2 years in white oak barrels.
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