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PEAR
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|  | | Svatovski Kruškovac is a sweet liqueur served intensive in aroma and flavour. Its eye-catching orange colour and agreeable vanilla flavour make it especially popular among younger consumers who frequently welcome it as an ingredient of ingenious cocktails. Due to a century old tradition, Svatovski Kruškovac has become an inseparable part of the traditional Croatian customs.
| | |  | | 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
| | | | | | | | | | | | |  | | This is classic eau de vie de poire. They use Williams (Bartlett) pears from their own orchards in Parkdale, Oregon. They crush and ferment the whole pear and then distill the pure fruit mash in German-made pot stills. It takes about 30 pounds of pears to make one 750ml bottle of Pear Brandy. This is still Clear Creek's best product and best seller. The pear nose is intense, the taste is strong, but pure, and the aftertaste is clean with a surprisingly strong hint of pear. In warmer parts of the country and in the summer, it should be served chilled.
| | |  | | In addition to normally bottled pear brandy, Clear Creek does a special bottling of pear-in-the-bottle. To make pear-in-the-bottle they actually grow the pear inside of the bottle in their orchards, and then fill it with their pear eau de vie. This practice of growing pears in the bottle is traditional in Alsace where pear brandy has been made for hundreds of years. Pear-in-the-bottle is highly labor intensive, requiring weeks of work putting the bottles on the trees in late May when the small pear will still fit in the neck of the bottle, tending them all summer, and picking them in late August. Since they use no preservatives or artificial cleaning solutions, each pear and each bottle must be painstakingly scrubbed by hand before they fill it with their pear eau de vie for which they are known worldwide. Due to the unpredictable nature of pear growth from year to year the pear in the bottle is only available certain years.
| | |  | | I bet you are wondering how they get the pear in the bottle. It may seem like magic, but it is a pretty simple process. In the spring when the buds of the pears start to break, these bottles are placed over the buds so the pears grow in the bottle! In late August-early September, the bottles are harvested and cleaned gently and thoroughly before being filled with the brandy. Only the best pears from the South of France and the Rhone Valley are selected because the quality of the brandy depends on the quality of the pear. As the pear soaks up the brandy, more is added to keep the bottle full. The 'Pear Williams' Brandy is a fruity and smooth brandy with a fantastic pure pear bouquet. Keep the bottle in the freezer and enjoy in a frosted spirits glass as a digestif after a meal or as a cocktail. Distillerie Devoille is one of the most famous distillers in all of France. Started in 1859 in the founder Xavier Devoille's home, it was Xavier's son Paul who built Devoille into a business by making a reputation with Kirsch Brandy and Absinthe, which was later banned. The firm is still run by the Devoille family, and they have added William's Pear (Poire William), Raspberry, Mirabelle Plum and Old Plum to the Kirsch Brandy. Devoille is one of the last Distilleries to continue to age their brandies (technically this is brandy, but the French give it the much more poetic name of eau de vie or 'water of life') in glass demijohns in their attic. The reason they do this is twofold: 1) Aging in glass demijohns keeps the color of the brandy clear 2) The warming of the attic in the summer causes evaporation of volatile alcohol which is lovingly called le part des anges ('the part for the angels').
| | |  | | Born in a family of distillers from father to son, G.E. Massenez with his exceptionnal savoir-faire continues with success the traditional art of distilling eaux de vie (fruit brandies) which is still particularly alive in the Ville region on Alsace (France).
The distillation of high quality eaux de vie is not consistent with industrialization and G.E. Massenez has, therfore, chosen to retain traditional methods to combine them qith the requirements of a modern production. Only the best fruits are selected and stored in large fermentation vats prior to distillation according to the rules of the art. Following a careful and patient maturation over several years, the bottling is carried out on an automatic bottling line.
Uncompromising on quality, G.E. Massenez is today universally acclaimed for his eaux de vie (fruit brandies) such as wild Rasperry and Williams Pear as well as his cremes liqueurs : Peach, Blackcurrant etc...G.E. Massenez has won many awards at international exhibitions, including the world oscar for quality in 1980.
The eaux de vie of G.E. Massenez are to be found in some of the world's leading restaurants, in specialists stores as well as being served on various airlines. Today, G.E. Massenez finest eaux de vie are enjoyed by connoisseurs throughout the world : over 70 % of the production is exported.
Just enjoy the feeling of tasting G.E. Massenez eaux de vie and you will understand the magic of it : the best fruits turned into a rare eau de vie according to ancestral methods and careful ageing. A symbol of the art of living a la francaise, they combine quality and originality for your greater pleasure.
| | |  | | In the Anjou region of France, the essence of Anjou pears is artistically blended by the Maitre de Chai with the world’s finest vodka to create Grey Goose La Poire Flavored Vodka.
Originating from France, the Beurre d’Anjou, or Anjou pear, is prized for its clean sweetness and mellow flavor. Once ripened, the Anjou pear is subtly sweet and notably smooth.
Both sophisticated and unique, the taste of Grey Goose La Poire is a fitting compliment for a variety of cuisines and cocktails including the signature Peartini.
| | |  | | 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
| | |  | | Marie Brizard has selected the finest Poire William bradies for this liqueur.
| | | | | | | | | | | | |  | | Brillet is one the most respected Cognac houses. Founded in 1850, Brillet uses grapes from the region's top two districts, Grande, and Petite Champagne and often from single vineyards. Post oak aging (3 to 10 years for Petite Champagne and 10-100 years for Grande) the brandy is bottled without blending, a very unusual practice reserved for only the best of the best.
| | |  | | 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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