Like many fruits, the pear is thought to have originated in Central Asia. Cultivation is thought to have begun in China more than 4000 years before our era. But it was not until the 18th century that the sweet, melt-in-the-mouth varieties that give rise to today's pears were developed. Today, the most widely grown variety in the world is the William pear, named after the English gardener who made it famous. Its flesh is fine, melting, juicy, sweet and highly aromatic. Pears are eaten both raw and as desserts, as well as in liqueurs and brandies.

Colour Transparent.

Nose Impregnated with eau de vie, very much focused on the skin of the fruit. This is followed by fruitier, juicier notes, forming a very well-balanced whole.