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[ Home > Spirits > Brandy & Cognac > Pear Brandy ]
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What you should know about Fruit Spirits
In the beginning there are various sorts of fruits. They are carefully selected, gathered, and fermented under continuous careful supervision and control. Climate and soil play just as important a role in ensuring the outstanding quality as they do with grapes for wine. Only excellent fruits make excellent spirits. The fresh and new distillates are kept in storage for several years so that they may acquire the delicious mild taste of long maturing. A solid stock of reserves provides the possibility of maintaining the same high-standard quality of products over a long period of time. The distinguished and perfect quality of our spirits has achieved a world-wide reputation.
The process of distilling "Wässer" and "Geiste" is subject to specific terms of the "Alcohol Monopoly Law". "Wässer" are produced on the basis of kernel - and stone fruits and result from alcohol distillation of the original mash - without any foreign ingredients. They are pure products of fermented mash. The output of the mash is closely related to the ripeness of the fruits, respectively their sugar content. As an example: 100 kg's of sweet cherries yields 6 litres of high-proof distillate. "Schwarzwälder Kirschwasser" is a strictly controlled trademark and provenance name, which demands that it must be distilled in the Black Forest and only sweet cherries harvested in the Black Forest can be fermented for its use. "Geiste" are distilled mainly from berries, with the exception of peaches and apricots; they have to be rich in aroma, but lacking in fructose. In order to preserve their unique delicate aroma the masses of fresh fruit are not fermented, but instead covered with neutral fruit alcohol and afterwards distilled in small stills. Additives and other ingredients are not permitted.
How to Store Fruit Spirits
On principle, fruit spirits should be kept cool in a standing bottle and should not be exposed to sunlight. "Wässer" still continues to mature after they are bottled. The more sensitive "Geiste" should not be kept stored for too long. "Kirschwasser" must be at least two to three years old before being bottled.
How to Serve Fruit Spirits
We recommend serving fruit spirits cool (5 - 12°C). They may then vary in temperature according to individual taste. To develop their full genuine aroma, fruit spirits should neither be kept nor served deep-frozen.
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|  | | | | |  | | This classic, original elixir, one of France's great liqueurs along with Grand Marnier and Bénédictine, is a blend of Brillet Cognac and the essence of Williams pears (Poires Williams) grown in the Alsace region of France. The perfectly matured pears, personally selected by Jean-Louis Brillet, were picked at their peak of ripeness, macerated, then blended with fine Brillet Cognac. Twenty-two pounds of pears go into each bottle. Serve neat, chilled, over ice, or mixed.
"A superbly crafted liqueur that's harmonious and remarkably focused; BRAVO!" - rated 5 out of a possible 5 stars, F. Paul Pacult, F. Paul Pacult's Spirit Journal
"Taste it and it's pre-eminently Cognac, fire mixed with vanilla and wood. It's a terrific sip." - Bill St. John, The Denver Post
"Medium gold in color. The aroma of fresh pears almost fills the room as soon as you pour this liqueur. On closer inspection though, the Cognac backdrop is very evident in the nose. The body is big and syrupy, and the palate holds mostly fresh pear notes - and very fresh at that - but there's also a touch of honey sweetness. Although this bottling is on the sweetish side, it's so true to its pear flavor that we can highly recommend it as an after-dinner drink or perhaps as an accompaniment to a chocolate dessert." - Rated 93 out of a possible 100 points by Gary Regan and Mardee Haiden Regan, Wine Enthusiast
| | | | | | | |  | | Depending on the time of year, Rudolf Jelinek master distiller acquires the special variety of Pear Williams fruit from three continents. Then, using the same methods of production handed-down over four generations, the results are a product of such exquisite aroma and taste that we have been delighting legions of customers around the world for many years.
| | |  | | For centuries fruit has been distilled in fruit growing areas of the
Alsace, Switzerland and also in Germany's Black Forest Region.
Only the best carefully selected small wild cherries grown in
Germany's world famous Black Forest region are fermented and
then carefully distilled by skilled craftsmen. The finest distillates
are then chosen to create Black Forest Kirschwasser. It takes a
surprising 20 pounds of fruit to produce one bottle of this
exquisite drink.
Best enjoyed from a snifter Black Forest Kirschwasser is the
ultimate after dinner drink.
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DISCOVER A GREAT EUROPEAN TRADITION
Fruit grown in bottles and preserved in selected quality fruit brandies have intrigued people around the world for centuries.
Black Forest Krammer Williams
"PEAR IN THE BOTTLE"
A pear originally grown in a bottle
Harvested in the fall and covered with the finest Williams Pear Brandy
A truly unique specialty
For long term storage keep pear covered with Williams Pear Brandy
Use Kammers regular Williams Pear Brandy for refill.
| | |  | | Fruit grown in bottles and preserved in selected quality fruit brandies have intrigued people around the world for centuries.
We are happy to have 'Pear in the Bottle' in stock and ready to ship.
As featured in Maxim
| | |  | | Williams Piore (pears)
How to Serve Fruit Spirits
We recommend serving fruit spirits cool (5 - 12°C). They may then vary in temperature according to individual taste. To develop their full genuine aroma, fruit spirits should neither be kept nor served deep-frozen.
| | |  | | German word OBST (fruit) was the base for the word Obstler. Only fermented pears & apples are used.
| | |  | | | | |  | | Pecsetes Pear Brandy is a liqueur with a scent and taste reminding of the fruit. Its golden yellow color is another characteristic to recall Pecsetes Pear Brandy. It is a dessert liqueur, which makes an excellent ingredient in cocktails. Mixed with rum it is very popular in Hungary. Served on the rocks with a few drops of lemon juice added, it is a superb drink to satisfy every taste. Fruit brandies have been a classic Hungarian tradition for centuries, mentioned in documents dating back as early as the fourteenth century. Fruit trees thrive in the climate of the Carpathian Basin and the orchards of Mitteleuropa have long been famous. The fruit is so rich in sugar that there is never any need to add sugar or alcohol to the mash after fermentation. First the fruit is carefully selected, then cleaned, the stones or pits removed, minced and fermented and finally distilled twice over to produce outstanding eaux-de-vie.
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