Maison Ferrand uses the Bon-Chretien Williams pear, also called Bartlett, to make Mathilde Poire. When ripe, it boasts a golden skin and a very tasty and juicy flesh. In order to extract as much as possible from the pears, they press the fruits into a juice that is fermented before the final distillation.The pear distillate is then enhanced with a touch of quince, a pear-like fruit with an intense aroma. This particular step intensifies the pear flavor. A one-week maceration process ensues that, in turn, produces a fresh and luscious pear liqueur.

Proof: 36