Valais Brandy AOP

Cultivation of the fruit, storage, fermentation, distillation and bottling of Abricotine all take place exclusively within the canton of Valais. Abricotine AOP is made mainly with apricots of the Luizet variety; other varieties may be used up to a maximum proportion of 10%. Only the finest fruit are used: they must be perfectly ripe, healthy and clean. The stones must first be removed to avoid excessive bitterness. Once sorted, the apricots are pressed to give a homogenous pulp that will allow full fermentation of the sugars. Once fermentation is complete, distillation follows as soon as possible. The alcohol content is then reduced to a minimum of 40% by volume by adding spring water or demineralised water.

According to historical records, Valais has a long tradition of distilling. In the Middle Ages, it was considered witchcraft; later, spirits were regarded as medicine – but alcohol has always been indispensable for rural communities. In the 19th Century, documents reveal the existence of itinerant distillers. However, the boom in distillation of Williams pears is linked to the growth of the Morand distillery in Martigny, founded in 1889: it was the company’s famous Williamine brand that brought Valais pear brandy international renown.