Poire Prisonniere en eau de vie Vol.40% Cl.70

It was in 1981 that René de Miscault marketed the first "Poire Prisonniere en eau de vie."

The myth of the pear imprisoned in a bottle of liqueur was born.

Chance had led him to discover, a few kilometers from the distillery, a fruit grower, Didier Alleaume, whose family annually sealed a few pears in carafes for the enjoyment of a select few.

Very quickly, the idea of ​​combining pears and distillate seemed appealing.

René de Miscault and Alleaume together decided to try the "Poire Prisonniere en eau de vie" adventure.

How was the pear introduced into the carafe?

Already in April, the pear trees are covered in white and pink flowers.

In May, the fruit embryo forms in the heart of the faded flower.

The unfertilized fruits break off and fall after flowering.

Only 5% of the embryos will become apples.

Waiting until the end of May to add the young fruit to the decanter means running the risk of the neck being too narrow.

Adding it too early is a surefire way to fail!

The challenge is determining the exact moment to suspend the decanter on the branch and introduce the small pear that will grow over the summer.

At the end of September, the decanter is removed from the tree;

The pear inside the bottle is carefully cleaned and filled with pear grappa distilled by René de Miscault.

During the long months of maceration, the pear's flavorful qualities are enhanced by that of the distillate.

The resulting distillate is a fortified pear liqueur... delicious, full-bodied, and long-lasting.

Tasting Notes:

Appearance: clear, crystalline, with light golden reflections; the pear in the bottle adds visual charm and craftsmanship.

Nose: Intense and fresh, clear aromas of ripe pear, notes of white flowers, light honey, and a fragrant hint of vanilla and very subtle wood.

Palate: Soft and juicy on the palate, the natural sweetness of the pear is well-integrated with the alcohol; a balance between fruitiness and warmth; an enveloping, almost oily texture.

Aftertaste: Long and persistent, with hints of fresh pear, honey, and a subtle spicy/alcoholic touch that makes it bold yet elegant.

Serving temperature: Slightly chilled, 10–14°C, or at room temperature in small digestif glasses.

Pairings: Ideal as an after-dinner digestif; pairs well with soft cheeses, fruit-based desserts, white chocolate, or served with dry biscuits.