Williams pear brandy

Pome fruit brandy from the Williams Christ pear from meadow orchards from the Franconian region

40 % Vol Alc

vegan vegetarian lactose-free gluten-free

Array
(
    [pos:notdiscountable] => 0
    [pos:choosewarehousespacemanually] => 0
    [produktbezeichnung] => Obstbrand
    [servierempfehlung] => Pur, als Sour, in anderen Cocktails
    [jahrgang] => 2019
    [artikelname] => Piekfeine Williamsbirne Obstbrand 40% Vol | Piekfeine Brände - Craft Distillery
    [sensorik] => Der Duft nach frischgeschnittenem Gras, aber auch ein elegantes und feines Birnenaroma und fruchtig-frische Zitrus-Minz-Noten, die an kräftigen, frischen Weißburgunder erinnern, liegen bei diesem Brand in der Nase. Die frische Birne zeigt im Mund ihre Reife, das volle und reife Birnenaroma wird von feiner Schärfe elegant in der Schwebe gehalten.
    [amazon-kategorie] => 7212901031
    [schlüsselwörter] => Obstbrand; Williamsbirne, Williams-Christ; Brand; Brinenbrand; Piekfein
    [herkunft-rohstoffe] => Williamsbirne aus dem Frankenland
    [herstellung] => Die Birnen werden vollreif geerntet und mit einer Schneckenpumpe zerkleinert, dann wird das Mus schonend unter Säureschutz und Sauerstoffausschluss kontrolliert vergoren. Die Destillation erfolgt traditionell im Rau- und Feinbrandverfahren. Diese aufwendige, doppelte Destillation in kleinen Kupferbrennblasen und die bedachtsame Abtrennung des „Herzstücks“ schonen die Aromen und führen zu einer natürliche Milde. Aus 100 Liter Birnenmaische erhalten wir 9 Liter 40%igen Williamsbirnenbrand, oder anders gesagt: Aus ca. 11 kg Birnen kann ein Liter Williamsbirnenbrand hergestellt werden. Die Filterung erfolgt über Aktivkohle, bei der Abfüllung nutzen wir ausschließlich Wasser zum Herabsetzen. Es werden keine Aromastoffe oder Zucker zugesetzt. Ebenso wird nicht gestreckt oder verschnitten.
    [serving-recommendation] => Pure, as sour, in other cocktails.
    [sensory-description] => The scent of freshly cut grass, as well as an elegant and delicate pear aroma and fruity-fresh citrus-mint notes reminiscent of robust, fresh Pinot Blanc, are present in the nose of this brandy. The fresh pear shows its maturity in the mouth, with the full and ripe pear flavor elegantly balanced by a fine sharpness.
    [manufacturing] => The pears are harvested fully ripe and crushed with a screw pump, then the pulp is fermented under acid protection and oxygen exclusion. The distillation is traditionally carried out using the rough and fine distillation method. This elaborate, double distillation in small copper stills and the careful separation of the "heart" preserves the aromas and results in a natural mildness. From 100 liters of pear mash, we obtain 9 liters of 40% Williams pear brandy, or in other words: approximately 11 kg of pears are needed to produce one liter of Williams pear brandy. The filtration is done using activated carbon, and we only use water for dilution during bottling. No flavorings or sugars are added, and there is no stretching or blending.
)
1

Bottle size (ml): 50 ml

350 ml

500 ml

1500 ml

from

8,90 €

This item has variations. Please select the requested variation.

incl. 19% VAT , plus

SKU: 0008

Available immediately

Description

The Williams pear brandy, often called Willi, is indispensable among fruit brandies. Celebrated on the alpine pasture, appreciated after dinner and wonderfully suitable for any occasion, it is a true classic and all-rounder. The brandy owes its special aroma to the old pear variety Williams Christ, which is widespread in Europe and the USA. Our fully ripe Williams pears come from the beautiful Franconia.

Sensory description

The scent of freshly cut grass, as well as an elegant and delicate pear aroma and fruity-fresh citrus-mint notes reminiscent of robust, fresh Pinot Blanc, are present in the nose of this brandy. The fresh pear shows its maturity in the mouth, with the full and ripe pear flavor elegantly balanced by a fine sharpness.

Production

The pears are harvested fully ripe and crushed with a screw pump, then the pulp is fermented under acid protection and oxygen exclusion. The distillation is traditionally carried out using the rough and fine distillation method. This elaborate, double distillation in small copper stills and the careful separation of the "heart" preserves the aromas and results in a natural mildness. From 100 liters of pear mash, we obtain 9 liters of 40% Williams pear brandy, or in other words: approximately 11 kg of pears are needed to produce one liter of Williams pear brandy. The filtration is done using activated carbon, and we only use water for dilution during bottling. No flavorings or sugars are added, and there is no stretching or blending.

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