The following excerpt from Ritter-Sport pretty much describes the characteristics of the Williams Christ brandy that I enjoy but is relatively unavailable in the states.
The Englishman, Richard Williams, presented this fine pear for the first time to the Royal Horticultural Society in 1816. A teacher by profession, he was also interested in growing pears. The oldest evidence of the Williams Christ pear goes back to England in 1770. However, it was Richard Williams who made it popular, which is why it carries his name.
The Williams Christ pear finally made its way to France in 1828. It then travelled across the whole of Europe. The easily perishable pear flourishes well under favourable climatic conditions, such as in the Swiss canton of Valais, South Tyrol. It also grows well in the warmer valley regions of Austria, as well as in the Black Forest in Germany, in Kaiserstuhl, and at Lake Constance.
Making classic Williams Christ pear brandy involves mashing and fermenting ripe, undamaged pears. The alcohol and flavourings are then distilled as Williams pear brandy. The brandy develops its full, rounded flavour during many following months of storage.
Making Williams pear brandy requires expertise and a lot of knowledge. This is needed to perfectly utilise the relatively small sugar content (important for the alcohol level), as well as the sensitive, volatile flavourings of the pears. Only if this is successfully done, does the pear brandy develop its typical taste. The brandy’s unusual flavour makes itself apparent before it is even tasted. As it is poured into a glass its delicious pear aroma unfolds outwards.
You can also enjoy aromatic Williams Christ pear brandy by letting a piece of RITTER SPORT winter variety “Williams Pear Truffles” melt on your tongue.
Our latest varieties:
Fine Extra Dark Chocolate A fine choice for cocoa beans.
Alpine Milk Chocolate A real taste summit.