The Austrian Mostviertel does not bear his name by chance: Here, located at the foothills of the Alps southwest of the Waldviertel and Weinviertel, Most is treated as a cultural good. And while apple is the predominant fruit in most of the Most regions, it is the pear in the Mostviertel.
The region is characterized by orchards, which produce more than 300 types of pear, about 20 pear varieties are used for must production.
One of them is the so called “Speckbirne”, which owes its name to the sheen of its shell. Its high sugar content with low acidity and low tannin make it ideal for processing in juice or spirits.
The must obtained from it is very mild, but its alcohol content is one of the most alcoholic of all cider pears.
Organic distiller Josef Farthofer orients himself by his SPECKBIRNE 302 at the Pineau de Charentes and stops the fermentation of his pear must by adding pear brandy. In this way, the natural sweetness is preserved, there is no addition of sugar. With an alcohol content of 18.2% Vol.,
The must sprung with pear brandy stored in steel tanks. Serving temperature 5 ° – 8 ° C