🌿 WILLIAM PEAR BRANDY (VILJAMOVKA)

🌿 WILLIAM PEAR BRANDY (VILJAMOVKA)

Fruit spirit made from Williams pears
(Pyrus communis ‘Williams’)

🔹 Production method

William pear brandy is produced from fully ripe Williams pears, selected for their aroma and balance. The fruit is crushed and allowed to ferment naturally, without acceleration or industrial processing.

After fermentation, the pear mash is distilled using a traditional distillation process. Only the heart of the distillate is retained, resulting in a clean spirit that preserves the natural fruit character.

This method follows established fruit brandy traditions and relies on time, precision, and restraint.

🔹 Traditional use and cultural context

In Istrian and Central European tradition, pear brandies such as viljamovka were traditionally consumed in small quantities:

• as an aperitif or digestif,

• during festive and social occasions,

• as part of household hospitality,

• as a spirit associated with fruit-growing regions.

Moderation and respectful consumption were always emphasised.

🔹 Detailed description

Williams pears are valued for their aromatic intensity and clarity. When processed through fermentation and distillation, they yield a spirit that is recognisable, elegant, and direct.

William pear brandy reflects simplicity and discipline in production. The result is a fruit spirit with a clean profile, gentle sweetness, and a balanced finish, allowing the pear itself to remain at the centre.

Each bottle carries the quiet character of traditional fruit distillation.

⚠️ Warnings

• alcoholic beverage

• consume responsibly and in moderation only

• not suitable for children, pregnant or breastfeeding women

• keep out of reach of children

• do not use before driving or operating machinery

📚 Sources

Traditional Central European fruit brandy practices
European distillation heritage
Ethnobotanical records of Pyrus communis