Peyrot Liquer Poire Williams & Cognac de Grand Champagne

For the production of "Liqueur Au Cognac Poire", Williams pears are harvested at the end of October, reaching their maximum degree of maturation. Subsequently, the fruit is left to macerate in a distillate to obtain a highly concentrated pear juice. Lastly, the natural aroma of pears is assembled with the Cognac 1er Cru Grande Champagne. It ages for two years in white oak barrels. Francois Peyrot's Liqueur Au Cognac Poire is great as a digestive, but if served very cold, along with 2/3 of Champagne, it's as good as an apéritif.