Today we prepared some beautiful Bosc pears for maceration in pear distillate. The infusion will be added to pear brandy distilled from Bartletts to make our Pear de Pear liqueur.
The pears come from the Filigreen orchard in Anderson Valley, where we also source some heirloom apples. They are small, thus intensely flavored, and will improve our pear brandy with “clean and yummy” (Joe Corley) flavors and aromatics. These Boscs are ripe and very sweet therefore it’s great to be able to add an appealing fruity sweetness to the brandy without resorting to sugar.
Milling the pearsJeff Desjardins