Process: the pears, sourced from the Black Forest region, are harvested in autumn when they reach full maturity and when their skins take on an amber-rosy color. They are kept cold while waiting to be used to produce the natural aroma, obtained by macerating 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 poire au cognac liqueur of 70 cl. The liqueur is obtained from the "assemblage" 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, sourced from the Black Forest region, are harvested in autumn when they reach full maturity and when their skins take on an amber-rosy color. They are kept cold while waiting to be used to produce the natural aroma, obtained by macerating 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 poire au cognac liqueur of 70 cl. The liqueur is obtained from the "assemblage" of 1er cru grande champagne cognac, natural aroma of Williams pears, sugar syrup, and distilled water. Aging: minimum 2 years in oak barrels.
