This liqueur is obtained through the maceration and distillation of organic Rocha pears – a native portuguese pear produced on the portuguese Oeste Region. Throughout the manufacturing process, the essence of the fruit is captured and concentrated in order to create a liqueur with a soft, sweet and pronounced flavour to the fruit that gave origin to it.
The production of the organic rocha pear liqueur starts with the production of the rocha pear brandy.
As the summer draws to an end, the pears are picked, selected, crushed and then fermented. During the fermentation stage the sugar content of the fruit is transformed into alcohol. As the fermentation draws to an end, and all of the sugar has already been converted into alcohol, the resulting dough is then distilled and re-distilled in order to extract the alcohol from it.
This process is done on a copper alembic, as is traditional, and has been done for hundreds of years on the Iberic peninsula.
And thus, a spirit with the flavour of the fruit that gave origin to it – an aguardente or eau-de-vie as it is also known – is produced. A distilled product characteristic of southern europe. And this is how the rocha pear brandy is produced.
In order to make the liqueur, rocha pears are then selected and macerated on this previously made brandy, along with spices that complement the fruit flavour. During this process, the alcohol of the brandy absorbs the essence of the fruit – colour and flavour – and acquires an even more intense fruity flavour.
After some time the mix is then filtered, and a syrup made out of organic cane sugar is then added to the filtered fruit brandy. This syrup is what will then sweeten the liqueur and give it its characteristic sweet flavour. After the sugar has been added, the liqueur is then aged. During this stage the flavour of the liqueur changes, becoming softer and more developed. It is only after this that the liqueur is ready to be bottled.
As with most good wines, the liqueur will then continue to improve as it becomes older – the flavour of the brandy will become softer, and the overall flavour will continue to improve.
For more details please visit the official website at www.aessencia.pt