Pere Williams Distillate

Pere Williams Distillate: use in the kitchen

The Williams pears are cultivated in the Atesina plain and towards the valleys of Siusi and Val Venosta. They ripen late and are the most used in distillation for their unique flavor and their ability to withstand the distillation process without losing their aromatic characteristics. It is a must in South Tyrol, and Florian Rabanser makes one of his most prized distillates from it, managing to unexpectedly concentrate the essence of the Williams pear. An excellent distillate to add to fruit ice creams like apple, pear, apricot, and chocolate.

Alcohol content: 42% vol.

Tasting notes

Pere Williams Distillate: pairings

How to store Pere Williams Distillate At its best

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