St. George Pear Brandy

The Process

We begin by sourcing the most flavorful and characteristic organic Bartlett pears we can find and then ferment and distill them at their prime—when the aromas shift from incredible to irresistible. We use the whole fruit in its entirety in a deliberate effort to maximize the most compelling flavors and aromas.

We never add sugar or anything artificial, so all you get is the honest essence of the raw material.

We distill our brandy on our collection of copper pot stills, including our oldest still, a 250-liter beauty custom-made for us by the Arnold Holstein Company in 1982, the same year we were founded. All our stills demand expertise and keen judgment, but in return give us extraordinary command over each distillation run.

The Experience

The nose is astonishingly fruit-forward, while the palate is dry but redolent of ripe Bartlett pears with subtle honey notes and a hint of spice. Further tasting reveals a buttery richness that’s balanced by steely minerality.

Europeans traditionally sip unaged fruit brandy as a digestif, and we’re all for that, but at 40% alcohol with no residual sugar, our wildly aromatic Pear Brandy is stunning in cocktails. Try it with hard cider in a highball, sip it with tonic water for a quick and delicious session cocktail, or swap it for the gin in this Negroni riff we call A Fistful of Pears.