SissiS Willi and honey fruit spirit, 34% vol.

Pure, fully ripe Williams pears are carefully freed of seeds, skin and stalks and processed into a pure fruit puree. The fruit mash ferments with the addition of water and a special, taste-neutral yeast culture. During this process, the fruit sugar is converted into alcohol by the yeast. The alcoholic mash is distilled under vacuum. In this complex process, the vacuum in the still lowers the boiling point of the mash and it can be distilled at temperatures as low as 40 degrees Celsius. Less heat means that the fruit aroma is preserved as best as possible. The resulting Williams pear brandy is refined in a multi-stage process. The first step is pre-storage in a steel tank, then the distillate is placed in large clay vessels. The clay breathes, part of the alcohol rises as angel share, and the aroma condenses in the remaining distillate. The brandy is now blended with a Williams pear spirit. This makes SissiS WilliundBienenhonig particularly suitable for mixing with carbonated fillers such as ginger beer, tonic or prosecco. Real bee honey is added to round off the taste. The result is a deep, fruity aroma and a mild finish without the afterburn on the palate that is otherwise typical of a brandy. Blending with a spirit and adding honey is not traditionally intended when making a fine brandy and therefore SissiS WilliundBienenhonig bears the legal product name fruit spirit.