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Big Bottom Distilling launches Pear Brandy

Big Bottom Distilling has launched Oregon Pear Brandy, the first of two fruit brandies the company has planned to release in 2015.

PearBrandy-10-NEW
The new brandy is made from a blend of Asian pears, grown and hand-harvested from the nearby Willamette Valley

The new brandy is made from a blend of Asian pears, grown and hand-harvested from the nearby Willamette Valley, and is set to be followed up by Oregon Apple Brandy, which will be released in autumn 2015.

Orgeon Pear Brandy has a “fresh ripe Asian pear nose”, with “sweet and earthy characters” on the palate, finishing with “some moderate spice”.

The drive to create two brandies is a “personal passion” for Big Bottom’s lead distiller, Travis Schoney, and the project has been ongoing for over a year.

“Taking fruit at its prime ripeness and being able to transform those same characteristics from fruit to bottle is an art form,” Schoney said. “We hand-picked this blend of pears for their unique qualities that we felt best embodied Oregon.”

Big Bottom Distilling Owner, Ted Pappa, said: “Our brandy line is just another example of our commitment to making a variety of exceptional, small batch spirits. Even though whiskey has been our forte, we want to appeal to a larger audience by offering a wider range of high quality spirits.”

Oregon Pear Brandy is bottled at 40 abv and is available in Oregon at an RRP of US$44.95 for 750ml.
Earlier this year, Big Bottom Distilling launched an oak-aged vodka as part of a collaboration with two other Oregon-based distillers.

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