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.

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.