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Williams pears macerated and sweetened; orchard fruit with the edges softened.
France and Switzerland, 19th century
The Williams pear, called Bartlett in the English-speaking world, has anchored alpine fruit distilling since the 1800s; the sweetened liqueur is the approachable sibling of the fierce clear eau-de-vie.
Ripe pears macerate in neutral spirit or, in the case of Belle de Brillet, in cognac, and the result is sweetened. Poire Williams eau-de-vie by contrast is distilled and left dry.
Poached pear and honey with a floral lift, medium sweet, with enough orchard tartness to sit against lemon and sparkling wine.
Did you know
The famous pear-in-the-bottle trick belongs to the eau-de-vie side of the family: growers slip a bottle over a budding pear on the branch and let the fruit grow to full size inside the glass.
Also known as: pear liqueur, belle de brillet, pear liquor
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