Austria | AustriaWilliamsbrand nv

The williams pears are harvested in August and September and then kept in a cool room for a day or two to ripen further.

After that, the fruits are washed, destemmed and immediately cut up and chopped until mash-like.

To avoid oxidation the fruits are pumped into a stainless steel fermenting tank. Now fermentation starts and the mash is agitated on a daily basis. The fermentation temperature is 16 to 17°C and fermentation takes 7 to 8 days.

12,5 kg of williams pears are needed for one liter of 100% pure fruit distillate. After the dilution with spring water the Eau de Vie has 41,5% alcohol by volume.