{"id":445,"date":"2012-03-15T20:02:22","date_gmt":"2012-03-15T20:02:22","guid":{"rendered":"http:\/\/www.aessencia.com\/?page_id=445"},"modified":"2021-07-20T13:12:01","modified_gmt":"2021-07-20T12:12:01","slug":"organic-rocha-pear-liqueur","status":"publish","type":"page","link":"https:\/\/www.saborbio.com\/aessencia\/our-products\/liqueurs\/organic-rocha-pear-liqueur\/","title":{"rendered":"organic rocha pear liqueur"},"content":{"rendered":"

organic rocha pear liqueur<\/h1>\n

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buy 20cl bottle:<\/h4>\n[add_to_cart id=”723″]\n

buy 50cl bottle:<\/h4>\n[add_to_cart id=”763″]\u00a0<\/div>

Produced with organic rocha pears cultivated on the portuguese Oeste <\/em>region, this liqueur is clearly a favourite. With a sweet taste reminiscent of rocha pears, spices and caramel, it is one of the sweetest liqueurs we produce.<\/p>\n

With a low alcohol content – 16% vol. – it is more of a cr\u00e8me than a classic liqueur. It is available in both 20cl and 50cl bottles.<\/p>\n

This liqueur is made with organic rocha pear brandy produced in-house. In the overall we use more than 3 kilos of fruit in order to produce one liter of this liqueur – more than 80% of the total ingredients used.<\/p>\n

This liqueur is made exclusively with rocha pears – no other varieties were used. The pears were produced by several farmers on the Oeste<\/em> region. Being most of the fruit produced by Oct\u00e1vio Martins – biorainha.blogspot.pt<\/a> – near Caldas da Rainha<\/em>.<\/p>\n

Aside from the fruit, organic cane sugar and spices were also used, all of them provenient from organic farming.<\/p>\n

This liqueur can be drank straight, chilled, or on the rocks. It can also be used as an add-on for several deserts, including ice cream.<\/div>

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rocha pear<\/h3><\/div>

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The rocha pear, or portuguese pear as it is also known, was first discovered in 1836 near Sintra<\/em>, in the property of Mr. Rocha. It is currently cultivated mostly on the portuguese Oeste<\/em> or ‘West’ region, due to this region’s micro-climate, which is optimal for the cultivation of this pear.<\/p>\n

It is also known as portuguese pear because more than 99% of it, is produced in Portugal.<\/p>\n

This pale yellow pear, sometimes with a pink tinge on the sunny side, is characterized by its taste – soft to melting, granular, sweet, non-acid, very juicy and moderately yet distinctively aromatic.<\/p>\n

With a white, hard and firm, crunchy and juicy pulp, this pear is usually picked in August, when the portuguese summer is at its peak.\n\t\t

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organic rocha pear liqueur<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":30,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"template_fullwidth.php","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/www.saborbio.com\/aessencia\/wp-json\/wp\/v2\/pages\/445"}],"collection":[{"href":"https:\/\/www.saborbio.com\/aessencia\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.saborbio.com\/aessencia\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbio.com\/aessencia\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbio.com\/aessencia\/wp-json\/wp\/v2\/comments?post=445"}],"version-history":[{"count":5,"href":"https:\/\/www.saborbio.com\/aessencia\/wp-json\/wp\/v2\/pages\/445\/revisions"}],"predecessor-version":[{"id":963,"href":"https:\/\/www.saborbio.com\/aessencia\/wp-json\/wp\/v2\/pages\/445\/revisions\/963"}],"up":[{"embeddable":true,"href":"https:\/\/www.saborbio.com\/aessencia\/wp-json\/wp\/v2\/pages\/30"}],"wp:attachment":[{"href":"https:\/\/www.saborbio.com\/aessencia\/wp-json\/wp\/v2\/media?parent=445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}