About Etter Poire Williams Pear Brandy
The history of Etter goes back to 1823 when Swiff farmer Johan Baptist Etter began distilling cherries from his own trees on the side. Some 50 years later Paul Etter opened the doors of an industrial distillery in Zug. The operation kept growing, with a new distillery being built in 1926 on the town's outskirts. Today the distillery is on its third incarnation, a modern plant that was built in 1980. With the new plant came new expressions and Etter diversified from producing cherry-based spirits to several other types of fruit.
Today the distillery is in their fourth generation of Etters with Eveline and Gabriel Galliker-Etter running the operation with a rich tradition and the same passion that has been in the family for more than a century. They have celebrated their 150th anniversary in 2020 and offer a wide range of pip & stone fruit brandy, liqueur, grappa, and even whisky and rum.
They have found the smaller, fully-ripened pears from the right bank of the Rhône to be the best kind, collaborating with the same trusted suppliers for years. Each bottle of Etter Pear Williams takes 11kg of these Williams pears from the Wallis region. After 8 to 10 weeks of fermentation, they begin the distillation process, collecting only the heart of the distillate. A perfect digestif or aperitif, this fruity brandy matures for 6 to 12 months in stainless-steel tanks.
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About Brandy
Brandy is typically produced from distilled wine and other fermented fruit juices like apples, pears, and other sweet fruits.
It is a perfect after-dinner digestif served neat or slightly warmed by holding the glass with your hands.
The kick can vary between 70-120 proof, and it gets its flavor from aging in wooden casks.
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