Blutbirnenbrand

The blood pear, also called pomegranate pear, was first recorded in France in 1675 and in Germany in 1684; what all its types share is the blood-red, partly white-marbled flesh. Blood pears are one of Arno Dirker’s hobby horses: he grows 14 types from Germany, Switzerland, Austria and France, among them Wädenswil, Linz, the Great Blood Pear of Ingolstadt and Rosenheim, Sanguinole and Sanguine de France. As some trees are few, he mashes and distils them all together, and the spirit rests a year in a glass demijohn. Diamond-clear, it shows a distinct yet filigree note of fully ripe pear with the sweet spice of dried figs and a pomace note from the tannic skin; on the palate an elegant sweetness, delicate pear with a touch of almond, chocolate, honey and dried fruit, followed by clear tannins as in a grappa or Speierling brandy, and a spicy finish that lingers long. 40 % vol, 0.5 l.