Poire Williams

Poire Williams is a type of Eau de vie, a clear, colorless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is typically very light in these types of spirits. The name Poire Williams comes from the Williams pear, also known as the Bartlett pear in the United States, Canada and Australia.

History

The origins of Poire Williams can be traced back to the early 19th century in Switzerland and France. The Williams pear variety was discovered by a schoolmaster in England named Mr. Stair in 1765, but it was later popularized by a nurseryman named Williams, hence the name. The pear was brought to the United States in 1799, where it was renamed as the Bartlett pear.

Production

The production of Poire Williams involves the use of fully ripe Williams pears. The pears are harvested at a specific time in the year, typically in late summer, and are then crushed and fermented. The fermented pear mash is then distilled to produce a high-proof spirit. This spirit is then aged in stainless steel tanks for several months before it is bottled. Some producers of Poire Williams include a whole pear inside each bottle. This is achieved by attaching the bottle to a budding pear tree so that the pear will grow inside it.

Consumption

Poire Williams is typically served chilled as a digestif. It can also be used in cooking, particularly in the preparation of fruit tarts and other desserts. In addition, it is used as a base in a number of cocktails.

See also

• Eau de vie
• Brandy
• Fermentation (food)
• Distillation