Process: the pears, coming from the Black Forest region, are picked in autumn when they reach full maturity and when their skins take on an amber-rosé color. They are kept cold until they are used to produce the natural aroma, obtained by macerating the fruit in a small amount of williams pear distillate. Through a rotational 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 assembly of cognac 1er cru grande champagne, natural aroma of williams pears, sugar syrup, and distilled water. Aging: minimum 2 years in white oak barrels.
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Process: the pears, coming from the Black Forest region, are picked in autumn when they reach full maturity and when their skins take on an amber-rosé color. They are kept cold until they are used to produce the natural aroma, obtained by macerating the fruit in a small amount of williams pear distillate. Through a rotational 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 assembly of cognac 1er cru grande champagne, natural aroma of williams pears, sugar syrup, and distilled water. Aging: minimum 2 years in white oak barrels.
