Herbst, Sharon Taylor; Herbst, Ron (1998). The Ultimate A-To-Z Bar Guide. New York: Broadway Books. p.276. With a fresh fruit inside both taste and aroma are becoming more intense. If you are not that sentimental, you can break the bottle and eat the pear. The fruit is fully soaked with brandy which makes it almost liquid. Be aware, one slice of this pear is very strong, so don’t eat too much. It can seriously get you drunk. The brandy itself is made out of ripe pears, which are first crushed and then left to rest. After the distillation, the liquor goes straight to oak barrels where it spends two years. Over this period of time, the drink matures perfectly, soaking oak scent notes, while at the same time pear sweetness blends with alcohol. The final product is a nice smelling and very smooth brandy.

Williams pear - Wikipedia

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Williams have a poor record for pest and disease resistance with scab and fireblight being particular problem areas in the UK. Pear trees are usually productive for 50 to 75 years though some still produce fruit after 100 years. [6] I’ve tried several different versions over the years, but my absolute favorite is Massenez, from France. I’m also quite fond of the Pear Brandy crafted by Clear Creek Distilling, in Oregon. It has a wonderfully fragrant nose, but just lags a tad behind the Massenez on the palate. Even so, it’s lovely stuff. Both brands also come in smaller (i.e., more affordable) half-sizes, if you’re not ready to commit to a full bottle. Die durch das Cookie erzeugten Informationen über die Nutzung des Internetangebotes werden auf unserem Server in Zürich / Schweiz gespeichert. Die IP-Adresse wird unmittelbar nach der Verarbeitung und vor deren Speicherung anonymisiert. In keinem Fall werden die von uns erfassten Daten an Dritte weitergegeben. Wir stellen auch keine Verknüpfung mit personenbezogenen Daten her. This practice not only presents beautifully but it enhances both the aroma and flavors of pear. The profile on this one is heavily pear – with bold and rich pear aromas and a clean, crisp palate of fresh pear. 5. Rhine Hall Pear Brandy

Poire Williams - Wikipedia

The Williams pear is used in making both Poire Williams, a fruit brandy, and Belle de Brillet, an infused cognac. [8] Rhine Hall Pear Brandy is a premium bottle from Chicago, Illinois. They use local Barlett pears that come from the Great Lakes Region – about 25 pounds are needed for every bottle. Pear brandies are one of the richest tasting ever made. That’s why they are on a quite high-priced level and not so rare on the market. Pear is a perfect fruit for brandy production because of its strong aroma and sugar saturation. Thanks to wits of ordinary people some regular sorts of pear were able to ascend to a higher level of both quality and recognition. Massenez Poire Williams Pear Brandy is perhaps one of the most fragrant on the market. To make the expression, they pull from an abundant source of Williams pears and ferment the ripe, crushed fruit for up to six weeks. It’s then distilled to a lower strength, effectively preserving its beautiful aroma. Once you have the pear brandy, it’s time to make some rosemary simple syrup. Pinch off the tip of a rosemary sprig for each drink you think you’ll make, then set them aside for garnishes.

inside the house for a couple of days prior to eating. POLLINATION PARTNERS FOR WILLIAMS BON CHRETIEN PEARS While more pears are sold fresh in the US than processed, Bartlett pears are the primary choice for canned halves, puree, and most pear juice and nectar in the US, comprising about two-thirds of Bartlett production. Bartletts are traditionally known as the canning pear due to their "definitive flavor and sweetness," making them well-suited for many forms of processing. [2] Named mutants [ edit ] ANSWER: No, two of the same variety will not pollinate each other. However, if you have a third tree of a different Made this over the holidays and it was so delicious and festive with the rosemary sprig! Even though I’m not normally a gin drinker, the combination of sweet, fruity, herbal and hint of salt on the rim was even more than the sum of its luxe parts. A winner! The origins of this variety are uncertain. "Bon Chrétien" (Good Christian) is named after Francis of Paola, a holy man whom King Louis XI of France had called to his deathbed as a healer in 1483. Francis offered the king a pear seed from his native Calabria with instructions to plant and care. Hence the pear tree was called "Good Christian". The Williams pear is thought to date from 1765 to 1770 from the yard of an Aldermaston, England, schoolmaster named John Stair, [1] giving rise to the now-obscure synonyms 'Aldermaston' pear and 'Stairs' pear. A nurseryman named Williams later acquired the variety, and after introducing it to the rest of England, the pear became known as the Williams Pear. [2] However, the pear's full name is Williams' Bon Chretien, or "Williams' good Christian." [2]

Poire Williams | Local Pear Brandy From France, Western Europe

Add 1 ounce Poire Williams (Pear Brandy), 1 ounce Rosemary Simple Syrup, 1-ounce lemon juice, and 3 ounces dry gin to the shaker – then shake vigorously (about 12 seconds) until well-chilled. that the variety originated from Italy and wove a very unlikely tale around it. It involved a "good Christian" and a pope and then somewhere in the murky My favorite brand of Poire Williams is produced by “ Massenez“, in France. But a close second is the “ Pear Brandy” by Clear Creek Distilling, in Oregon. Both are widely distributed, and both come in half-size (375 ml) bottles. Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu when to harvest pears. This variety is no different from others, after harvest it should be stored in cool conditions after harvest and boughtPOLLINATION: Flowering Group 3 (RHS classifications), self-fertile but does even better with a suitable pollination partner, On the nose, you’ll find a wonderful aroma of sweet pears and citrus. The palate follows with notes of caramel, apple, oak, and cinnamon all falling in behind the pears. 3. Williams Birne Pear Brandy