pears are known for their definitive flavor and sweetness, making them
well-suited for many forms of processing. It is considered a summer pear, not as
tolerant of cold as some varieties. It is often eaten raw, but is a common
choice for canned or other processed pear uses.
For a brandy to be called Cognac, it must be made from specified grape varieties
grown in the Cognac area like Ugni Blanc, with small portions of Colombard and
Folle Blanche allowed, double-distilled in copper pot stills and aged at least
two years in french oak barrels. Cognac must be at least 40 percent alcohol.
Cognac has been aged at least two years. Most Cognacs are aged much longer,
however, featuring a blend of eaux de vie that can date back decades.
Elation Nectar de Poire
from Pear Williams, selected at the peak of their ripeness. The juicy fruit is
macerated in aged cognac creating a liqueur with striking aromas of pear &
delightful hints of honey & vanilla. The perfect marriage between pear & cognac.
Best served slightly chilled and neat. Nectar de Poire makes an excellent
digestif after a meal.
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