The fruit (Williams pear) is harvested in August and September and then kept in a cool room for a day or two to ripen further. When fully ripe (slightly greenish-yellow to yellow in colour) the fruit is washed, destemmed and immediately cut up and chopped until mash-like. To avoid oxidation the fruit is pumped into a stainless steel fermenting tank. Thereafter cultured yeast is added. Now fermentation starts and the mash is agitated on a daily basis. 11.5 kg of Williams pear are necessary for the production of 1 litre 100% pure fruit distillate.

Williams pear,with colourant