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Belle Paire

Pear Liqueur

The Williams Pears are grown in the South of the French Alpes, an area that offers an ideal environment for their growth. The coolness of the altitude combined with the sparkling sunshine results in pears bursting with remarkable flavor.

The pears are then picked at the peak of ripeness during the summer months and macerated. Then, the pears are pressed and fermented. After fermentation, the Poire Williams juice is collected and placed in a large metal still, where it's steamed by fire. The vapors are then captured and cooled and become liquid.

SALES TOOL COCKTAILS

The pears are then picked at the peak of ripeness during the summer months and macerated. Then, the pears are pressed and fermented. After fermentation, the Poire Williams juice is collected and placed in a large metal still, where it's steamed by fire. The vapors are then captured and cooled and become liquid.

SALES TOOL COCKTAILS

Belle Paire is an exceptional one-of-a kind blend of pear Eau de Vie and French Cognac.

Separately, the Cognac from the "Fins Bois" region is aged in Limousin oak barrels. Just before bottling, the natural Poire Williams Liqueur marries with the fine French Cognac, to create Belle Paire.

Botanical

Belle Paire can be experienced as if it was a fine cognac.

Straight in a snifter, or in a short, old fashioned glass, or slightly chilled on the rocks. The smooth and delicious taste of this luscious pear liqueur is truly a sublime experience. (30% abv and 60 proof).

Williams Pears

Williams Pears

The Williams' bon chrétien pear, commonly called the Williams pear or the Bartlett pear in the United States and Canada, is the most commonly grown variety of pear in most countries outside Asia. The fruit has a bell shape, considered the traditional pear shape in the west, and its green skin turns yellow upon later ripening, although red-skinned derivative varieties exist. It is considered a summer pear, not as tolerant of cold as some varieties. It is often eaten raw, but holds its shape well when baked, and is a common choice for canned or other processed pear uses.

Territories & Album

The People

Yves Rafattelli

Master Distiller

Yves grew up on the hills of Upper-Provence, where his father used to take him hunting and fishing, as well as picking mushrooms and harvesting herbs used in traditional Provence meals. Yves joined the Distillery in 1981, and he acquired his know how in distilling herbs from Jean Augier, a 3rd generation distiller, who started distilling in the late 1940s with his father. “Each still has its own personality” says Yves “Jean knew ours perfectly and taught me all that was there to know. Mastering the old still helped me tremendously in choosing a new one, when we had to change machinery in 2017. It is not only about the quality of the raw materials, the way you operate your still has to match the quality of what you are distilling as well.” Yves now has perfect control of the distillation process, and yet he learns something new every day which is what he loves the most about his job. “It is the "charm of the still” Yves likes to say “There's always the expectation of what's going to come out. Every shift turns into a challenge on how to extract the most subtle scented spirits.