This brandy was obtained from organic rocha pears – a native portuguese pear produced on the portuguese Oeste Region. During the distillation and re-distillation process, made in a tradicional way on a copper alembic, the essence of the fruit is captured in order to create a brandy with a soft flavour to the fruit that gave origin to it.
The production of the organic rocha pear brandy starts as the summer draws to an end. At that moment 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.
After producing the rocha pear brandy, it is then aged for 2 years. During this stage the flavour of the brandy changes – maturing, developing and becoming softer as time moves on.
It is only after this stage that the brandy is then bottled.
For more details please visit the official website at www.aessencia.pt