Tasting

A Williams pear brandy first smells of ripe, juicy pear, followed by a light spiciness and a hint of blossom. On the palate it feels soft without being sweet, since an additive-free brandy stays dry. The pear's finish lingers surprisingly long.

A nosing glass or a tulip-shaped glass, narrower at the top than at the bottom, works best for the nose. It holds the volatile aromas in the glass instead of letting them scatter. The brandy should not be cold — a few degrees below room temperature is enough to let the aroma open up.

Reisetbauer's quince brandy makes for a good comparison. Falstaff describes a nose of pome fruit with slightly ethereal notes, and fine fruit with black pepper on the palate. The difference from the pear is clear: less juiciness, more spice, and a dry finish.

The carrot brandy from the same estate shows how differently a vegetable performs in the glass — less fruity, but earthier and slightly sweet. Comparing it with the pear brandy reveals just how much the raw material shapes the flavor. Then there's the oak-aged apple brandy, whose wood contributes vanilla and spice.

Tasting means sipping, not drinking. A small sip is enough; let it sit briefly in the mouth, then follow with a sip of water. When comparing several brandies side by side, start with the most delicate and finish with the one showing cask notes. A short pause between glasses is worthwhile, letting the nose recover so the impressions don't blur together.