Definition: Valais pear brandy AOC

A brandy produced in the canton of Valais using exclusively Williams pears. Production volume: approximately 583,000 70 cl bottles (five million kilos of Williams pears).

Valais is the ideal terroir for Williams pears thanks to its sunshine and glacial soil. It is also the guardian of a very ancient tradition: fruit distillation. Written documents reveal the presence of travelling distillers in the 19th century, and domestic stills are still very common today. However, most of the brandy is produced in professional distilleries, whose expertise and rigour enable them to make the most of the qualities and aroma of the fruit harvested in Valais. Williams pears are particularly well suited to brandy production because their flavour, finesse and original bouquet develop to produce a fruity, delicate and simply wonderful alcohol.

The Valais pear brandy AOC, a recognised regional speciality, has been produced in Valais since the beginning of the century, where it has adapted particularly well, with more than 85% of Switzerland's Williams pear orchards located there. What's more, the world's first distillations of Williams pears began in the 1940s in Valais, at the Bon Père Germanier and Morand distilleries. The international reputation of this product was quickly established: today, exports of Valais pear brandy are more than double the quantity of Kirsch exported. The product's originality comes from the exceptional microclimate found in Valais (temperature variation between day and night, light, warm and sandy soils), which allows the fruit's aromas to develop optimally. The famous French gastronomic magazine "Gault-Millau" recognised the virtues of this terroir as early as 1975: "Valais is the terroir par excellence for Williams pears. An extraordinary combination of soil enriched with glacial alluvium and a microclimate that offers optimum sunshine" (November 75). Why an AOC? Swiss and European legislation does not take into account the place of production of the fruit, but only the place of distillation. Without protection for the raw material, foreign pears can therefore be distilled in Valais and usurp the appellation "Eau-de-vie de poire du Valais". The AOC therefore directly protects fruit growers, as only fruit grown and processed in Valais can be used. Through the official certification of the product that characterises it, the AOC approach also demonstrates respect for consumers. It offers them the assurance of controlled quality and the guarantee of an authentic product, thus avoiding any deception regarding the origin of the product. Finally, the AOC recognises a specific terroir and expertise, thus positioning Valais Williams pear brandy among a range of exceptional products. It is therefore a response to the liberalisation of the alcohol market, ensuring the long-term sustainability of production in Valais.

Williamine® is the trademark registered worldwide since 1953 for Williams pear brandy from Valais, produced exclusively by the Morand Distillery in Martigny, Valais, Switzerland, a company founded in 1889. "Williamine®" is therefore not the common denominator for all Williams pear brandies, but a product distilled and marketed exclusively by the Morand Distillery.

This world-famous brandy is a guaranteed pure product of the distillation of Williams pears, all of which are harvested in Valais, in the Rhône Valley, a region that is ideal for these highly fragrant fruits. Depending on weather conditions, annual production can vary from 10 to 15 million kilos. The great Williams pear harvest begins in mid-August in the orchards of the Valais plain. The fruit is transported by lorry to the distillery's warehouses, where each crate is tipped onto conveyor belts for sorting, so that only ripe, yellow, sugar-filled pears are crushed. The resulting fruit purée fills the enamelled vats at a rate of 200 tonnes per day, and after a month, the fermentation process, carefully supervised by specialists, is complete. From then on, the actual distillation can begin. Day and night, using old traditional stills, the miracle takes place, and slowly this fragrant alcohol flows, jealously guarding within it all the flavour and finesse of the Williams pear's distinctive taste. The average yield from distilling Williams pears can be estimated, depending on the year, at between 7.5 and 8.5 litres at 50 degrees per 100 kilos of pears. It therefore takes 12.5 to 13 kilos of Williams pears to produce one litre of "Williamine®" at 50º. See the website: