Williams pear spirit

For the Felsenriss Williams pear spirit mainly pears from our own cultivation are used. These Williams pears grow in South Tyrol at an altitude of about 400m above sea level under controlled conditions. Only through own cultivation, the decisive harvest date can be chosen correctly and the pears can be left on the tree until they are fully ripe. This allows them to reach their full aroma and the highest sweetness. After harvesting, they are processed immediately. In addition to optimal ripeness, also manual work plays an important role. The highest quality can only be achieved if each pear is checked individually, separated from the stalk by hand and then the fermentation isstarted immediately.

The mash is then distilled to Felsenriss Williams pear spirit already during the dying fermentation. Here, too, the classic double distillation process is used to preserve as much aroma and flavor as possible.

Already after a short storage time in stainless steel containers, this noble brandy establishes its full flavor profile and can be brought to drinking strength with naturally pure spring water from Völlan.

The Felsenriss Williams pear spirit offers itself as an accompaniment to various fish dishes, as a dessert or also for mixing cocktails.