Valais Brandy AOP
In sunny Valais, Williams pears and apricots develop an intense flavour. This intensity is preserved and transformed by copper-still steam distillation into a clear brandy. The result: an elegant, fruity eau-de-vie. If you haven’t yet encountered this speciality, try a Valais pear brandy AOP or an Abricotine AOP – as a digestif after a good meal, splashed over a sorbet or in a refreshing cocktail.