Liqueur Pages, Poire William, 0.7 L

Pages, Poire William - tender liqueur, for the creation of which the manufacturer uses high-quality and ripe fruit of the Williams pear variety. Ingredients are purchased only from time-tested suppliers. At the initial stage of the production of liquor, the fruit is crushed and alcohol is added to the resulting mass. Next, the mixture is sent to stainless steel tanks for maceration. The containers are designed using a special technology, thanks to which the wort is protected from excessive oxidation and a light source. Filtration of liquor occurs in a vacuum environment, which ensures the presence of an incredibly rich color and aroma.

In the XIX century in France in the town of Le Puy-en-Velay of the Auvergne region, the herbarist Joseph Rumillier Charretier, who worked as a pharmacist, lived. At that time, treatment was carried out with the help of herbs, tinctures and other popular methods. Charretie had a lot of clients, and he earned decent money. But despite this, the apothecary was always in search of something new, striving for discoveries. In 1859, he mixed together more than 30 plants and distilled this mixture using a distillation apparatus. The resulting liquor was beyond praise. The formula of creation was impeccable. The dominant component of the mixture was lemon verbena (also known as Verveine or lemon verben). Therefore, the drink was named "Verveine du Velay Rumillet Charretier". The recipe for making this liquor was so ingenious that its creator was afraid that the recipe could be stolen. Therefore, the recipe was transferred to the company under the sign of the strictest secret. It has become a tradition.

In 1886, Joseph Charretier handed over the reins to his cousin Victor Pages. Victor was a very vain man and therefore gave the brand his name - Verveine du Velay Pagès . But his vanity did not affect the development of the company, to which he devoted his whole life and strength. Thanks to Victor about the Pages brand became known not only in France, but also far beyond its borders. Victor's grandson - Raymond Julien-Pagès, who was to become the next owner of the company, was engaged in the tourism business, he had two chains of family hotels in France, so he had neither the strength nor the time for the company. Raymond found a worthy replacement. Since 1984, Renaud Cointreau has become the owners of the company.

Today, more than a century and a half later, the Pagès brand is very popular and influential. The company produces liqueurs, aperitifs and even non-alcoholic syrups. Manufacturers are true to tradition. In the manufacture of their products, they prefer to use natural raw materials, which greatly affects the quality of the produced beverages. Paves company grows verbena for making liqueurs independently. As an additive to beverages, the manufacturer uses brandy, sugar, honey and other natural ingredients. After distillation, the drinks are aged in oak barrels for several months, where they become soft and complete. After the drinks are fully prepared, they are sent to the commune of Nuits-Saint-Georges in Burgundy. There they are bottled in branded bottles and sent to different parts of the world.