Pear Liqueur

My beautiful, golden Pear Liqueur is an absolute labour of love. Launching for the first time in September 2022, it’s a way of  saving this orchard; first planted over 100 years ago and close to my heart….and Colin’s bottom line.

Surrounding our B&B Orchard House, it’s the perfect terroir for pears with a gully that runs through the block, flooding when it rains and the pears love the extra moisture. For our first bottling of just 1000 bottles, we had to pick and crush 9000 litres of juice to make into alcohol, which equates to approximately 33 bins or 12 tonnes of Williams, Packham and Beurre Bosc pears. From that, we yielded 560 litres of pear spirit which was split between this liqueur and some aged Seppelt Sherry barrels

to sit for 3 years to become pear brandy. I can’t wait for that! The spirit was married with pear syrup made in our Seasonal Kitchen here at Pheasant Farm and blended with a touch of seville orange and kunzea herb (an indigenous bush with accents of rosemary and citrus). This was all carefully blended and bottled for us. I am so excited about this Pear Liqueur which is delightful when simply poured over a frappe of ice, or a large ‘designer’ block of ice in a beautiful glass with a slice of dried or fresh pear and perhaps a sprig of rosemary.