"Every day, immediately after picking, the fruits are transported from Valais to Zug. During soaking the pears are sorted and checked on a conveyor belt. The fruits which then undergo fermentation are bursting with aroma .
  
After eight to ten weeks of fermentation, the natural transformation of sugar into alcohol - in temperature-controlled containers, distillation begins.
  
Finally, for several months, the best of the good is left to rest, until the different aromas are harmoniously linked.
  
Bouquet : sweet, rich in aroma, refreshing and fruity
  
Flavor : balanced, very aromatic, typical, with an extraordinarily fruity long finish.
  
Tasting advice : An ideal digestive. You can also enjoy it as an aperitif."