The William pears used to make this exceptional liqueur are picked in early September, when the first hints of autumn appear in the orchards of Anjou. After they are picked and given a few extra days of ripening, the pears are deemed to be at peak flavour and aroma, at which point they are crushed and left to naturally ferment. When October comes, they are distilled to produce the pear eau-de-vie that will form the basis of Belle de Brillet.
Maison Brillet then blend the pear eau-de-vie with Cognac from a single vineyard in the Fin Bois. The flowers and stone fruit notes of the Cognac add complexity and structure to the fresh character of ripe William pears. A little sugar and Madagascan vanilla complete the picture, contributing softness and body to this singular liqueur.
Tasting Notes
The intense fruitiness of Williams pears with the delicate complexity of Cognac. No additives (caramel or added flavours) or neutral alcohol are used. We only use pear eaux-de-vie, Cognac, water and vanilla sugar made with Fresh vanilla from Madagascar. It is the equivalent of 18 pears that are needed to make 700ml of Belle de Brillet!
To be enjoyed over ice or in a cocktail, as an aperitif or as a digestif.
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