The Story
It smells so much like a pear that it feels like a magic trick. Laurent Cazottes took over his father's traveling still in the Tarn in 1998 and made a decision that sounds obvious and that almost nobody actually follows: distill only fruit you grow yourself. His pears are farmed organically, picked properly ripe, and dried on mats to concentrate the sugars and aromatics before they ever see the still. After fermentation the spirit is pot-distilled to high proof, then brought down slowly with demineralized water rather than shocked into submission, which is why the perfume survives. Bone dry, with no sugar hiding anything. Serve it cool in a small glass after dinner, and do not freeze it, since freezing mutes the exact thing that makes it worth drinking.
Description
It smells so much like a pear that it feels like a magic trick. Laurent Cazottes took over his father's traveling still in the Tarn in 1998 and made a decision that sounds obvious and that almost nobody actually follows: distill only fruit you grow yourself. His pears are farmed organically, picked properly ripe, and dried on mats to concentrate the sugars and aromatics before they ever see the still. After fermentation the spirit is pot-distilled to high proof, then brought down slowly with demineralized water rather than shocked into submission, which is why the perfume survives. Bone dry, with no sugar hiding anything. Serve it cool in a small glass after dinner, and do not freeze it, since freezing mutes the exact thing that makes it worth drinking.
