“How in the world did you get a pear inside that bottle?”
This is one of the most common questions we are asked when customers lay eyes upon our very limited production of Poire Williams Eau-de-Vie. Also known as “Poire Prisonniere” (Imprisoned Pear), the unique tradition of growing fruit into a bottle is one Willow Creek Distillery takes pride in pursuing.
First and foremost, this pursuit is a labor of love. Constant care and maintenance are required throughout the growing season, and that dedication does not necessarily translate to a home run. A combination of skill and luck are also necessities, but if everything lines up, the outcome is truly extraordinary.
In case you are also asking yourself just how the pear ends up inside the bottle, allow us to elaborate:
First, an empty bottle is wrapped in shade cloth to protect the maturing pear from direct sunlight.
After the bottles have been wrapped, they are ready for the summer heat. As the bud breaks on our very own estate Williams pear trees, newly formed fruit is slipped into the bottle while the pear bud is still small enough to fit through the neck. The bottles are positioned neck-down to prevent rain water from collecting, which also prevents the pooling/collecting of condensation. These bottles will remain on the trees for a few months until the pears growing inside reach a desired state.
Once the pears finish growing in the bottles, they are harvested from the trees around mid to late August. Ideally, they are removed from the trees when they are green, firm, and slightly under-ripe. Post removal, all of the bottles undergo a triple rinse process.
After rinsing, the bottles are filled with our gold medal award winning Pear Brandy. Over time, the pear will infuse into the brandy, enhancing its character, taste, and aroma.
Stop by Willow Creek Distillery at Opolo Vineyards to secure a bottle for yourself or someone special.
Quantities are limited. Available for pick up only. $150.00
